Mains
ChefOla Faour
Tatbeeqah (Chicken Mansaf)
Tatbeeqah rice with chicken is a classic, comforting traditional recipe a home cook turns to when unsure what to make—or to impress guests. Finished with toasted nuts.
Tatbeeqah (chicken) or Chicken Mansaf — a timeless traditional dish that's always enjoyable. Delicious served with vermicelli soup, salad, or plain yogurt.
Ingredients
Start here, then move straight into the method.
- 1 kg chicken breasts
- 2 cups long-grain (American) rice
- 1/2 teaspoon seven-spice blend (baharat)
- 1 teaspoon turmeric (for color)
- 1 garlic clove
- Salt, to taste
- 1 small onion
- 1 stalk celery
- 1 teaspoon dried parsley
- Vegetable oil or ghee, as desired
- Mixed nuts (for garnish)
- To make Stuffed Lamb from Rasmiyah, click the link
Method
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- Cut the chicken into medium pieces and fry it with oil and salt until its color changes.
- Add water to cover the chicken, then bring it to a boil and skim the foam from the surface.
- Add all the aromatics and leave the chicken on the heat until it is cooked through.
- Remove the chicken from the broth and strain the broth into another pot.
- Place a little oil or ghee in a new pot, add the washed and drained rice and stir a little.
- Add four cups of the reserved broth to the rice.
- When the broth with the rice boils on high heat and reaches the level of the rice, reduce the heat and cover the pot until the rice is cooked.
- Pour the chicken tatbeeqah onto a large serving dish and distribute the chicken pieces and the toasted fried nuts on top.
- Rasmieh Majdoub
- To make stuffed lamb from Rasmieh click the link
Recipe tags
MainsInternationalGluten freeNut freeEgg free
Notes and serving ideas
- Stuffed Lamb
