SAFFRON CHICKEN MANSAF
- 10m Prep Time
- 30m Cook Time
- 40m Ready In
A fragrant saffron chicken and rice dish with toasted nuts and a creamy tahini yogurt sauce. This Middle Eastern-inspired meal is ready in 40 minutes.
Ingredients
- 10/13 lbs basmati rice
- 2 7/13 cups chicken stock
- 1/4 tsp saffron threads
- 2 onions peeled and finely sliced
- 3 tbsp olive oil
- 6 cardamom pods
- 4 garlic cloves peeled and crushed
- 2 tsp ground cinnamon
- 3 bay leaves
- 1 1/10 lbs boneless, skinless chicken thighs
- 1 15/16 oz pine nuts
- 1 parsley leaves finely chopped
- 0.5 nutmeg
- 1 15/16 oz flaked almonds
- sea salt
- freshly ground black pepper
- 1 green salad
- 2/3 lbs yogurt
- 2 tbsp tahini
- 0.5 lemon
Nutrition (per serving, estimated)
Estimated based off 16 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 474 mg
- Iron: 7.18 mg
- Magnesium: 142 mg
- Phosphorus: 696 mg
- Potassium: 1487 mg
- Zinc: 5.69 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 10/13 lbs basmati rice
- 2 7/13 cups chicken stock
- 1/4 tsp saffron threads
- 3 tbsp olive oil
- 6 cardamom pods
- 2 tsp ground cinnamon
- 3 bay leaves
- 1 1/10 lbs boneless, skinless chicken thighs
- 1 15/16 oz pine nuts
- 0.5 nutmeg
- 1 15/16 oz flaked almonds
- sea salt
- freshly ground black pepper
- 1 green salad
- 2/3 lbs yogurt
- 2 tbsp tahini
- 0.5 lemon
Prepare
- 2 onions, peeled and finely sliced
- 4 garlic cloves, peeled and crushed
- 1 parsley leaves, finely chopped
Let's Cook
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Step 1.
Place the basmati rice in a bowl, cover with cold water, and stir. Let it soak for a few minutes to release starch. Meanwhile, pour the chicken stock into a saucepan and bring to a boil over medium heat. Once boiling, add the saffron threads, stir well, and remove from heat.
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Step 2.
While the rice soaks, heat the olive oil in a large, shallow saucepan over medium heat. Add the sliced onions and cook for 4–5 minutes, stirring occasionally, until golden.
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Step 3.
Crush the cardamom pods with the side of a knife and add them to the cooked onions. Add the crushed garlic, ground cinnamon, bay leaves, and a good pinch of salt. Drain the soaked rice and tip it into the pan. Mix well so the grains are coated in oil and spices. Pour the saffron stock over the rice and stir gently. Place the chicken thighs on top of the rice and poke them down with a spoon. Bring to a boil, cover, reduce heat to low, and cook for 20 minutes, or until the chicken is cooked through and the rice is tender.
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Step 4.
While the chicken and rice cook, toast the pine nuts in a small frying pan over medium heat for 4–5 minutes, shaking the pan occasionally, until golden. Remove from heat and set aside.
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Step 5.
To make the tahini yogurt, put the yogurt in a serving bowl. Add the tahini, a good pinch of salt, and squeeze in the juice from half a lemon. Mix well and add a grinding of black pepper. Set aside.
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Step 6.
Once the saffron mansaf is cooked, grate the nutmeg over the top. Add half the toasted pine nuts, flaked almonds, and chopped parsley. Season with salt and pepper, and mix well with a fork. Scatter the remaining nuts and parsley on top. Serve with the tahini yogurt and green salad.