Tatbeeqah (chicken) or Chicken Mansaf — a timeless traditional dish that's always enjoyable. Delicious served with vermicelli soup, salad, or plain yogurt.

Ingredients:

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)

Method:

Cut the chicken into medium pieces and sauté in oil with salt until the color changes.
Add enough water to cover the chicken, bring to a boil, and skim any foam from the surface.
Add all the spices and aromatics, then simmer the chicken until cooked through.
Remove the chicken from the broth and strain the broth into another pot.
Put a little oil or ghee in a clean pot, add the washed and drained rice, and stir briefly.
Add 4 cups of the reserved broth to the rice.
When the broth and rice come to a boil and the liquid reaches the level of the rice, reduce the heat, cover, and cook until the rice is done.
Transfer the tatbeeqah to a large serving platter, arrange the chicken pieces on top, and sprinkle with fried/toasted nuts.

Recipe by a friend and chef on Sho Tabkhin Today:

Rasmiyah Majdoub

Click Rasmiyah's name to visit her profile on our site and enjoy her delicious recipes

To make Stuffed Lamb from Rasmiyah, click the link

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Tatbeeqah (Chicken Mansaf)

Prep checklist

Cooking notes