Mansaf-Style Chicken with Yoghurt Sauce and Rice
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Ingredients
- 700 g chicken thigh fillets
- 300 g basmati rice
- 500 g natural yoghurt
- 1 onion, finely chopped
- 3 green cardamom pods
- 2 tbsp vegetable oil
- 30 g flaked almonds
Nutrition (per serving)
- Calories
- 696 kcal
- Protein
- 49.3 g
- Carbohydrate
- 71.7 g
- of which sugars
- 12.2 g
- Fat
- 23.3 g
- of which saturates
- 5.5 g
- Fibre
- 2.2 g
- Salt
- 0.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pan and fry the onion for 5 minutes, then add the chicken thigh fillets and cardamom pods and brown for 5-6 minutes.
- 2
Pour in 300ml water, bring to a simmer, cover and cook for 15 minutes until the chicken is cooked through with no pink remaining.
- 3
Whisk the yoghurt with a ladleful of the hot liquid until smooth, then stir back into the pan over a low heat and simmer gently for 8-10 minutes without letting it boil.
- 4
Meanwhile cook the basmati rice in plenty of boiling salted water for 10-12 minutes until tender, then drain.
- 5
Spoon the rice onto a platter, top with the chicken and yoghurt sauce, and scatter with the flaked almonds.
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