Chicken Mandi Recipe
Chicken Mandi Recipe, a traditional Yemeni dish featuring tender, spiced chicken served over fragrant basmati rice. Infused with saffron, cardamom, and smoky flavors, this Middle Eastern classic is perfect for family meals and special occasions. Try this easy step-by-step recipe today!
Chicken Mandi Recipe. Originating from Yemen, Mandi is a fragrant, spiced rice dish topped with tender, smoky-roasted chicken. The chicken is marinated in a blend of saffron, black pepper, turmeric, and cumin, then slow-cooked to perfection over a bed of aromatic basmati rice infused with cardamom, cinnamon, cloves, and bay leaves. A unique touch of charcoal smoke enhances the dish, giving it an irresistible, rich flavor. Served with a refreshing Daqoos sauce, a blend of tomato, garlic, coriander, and lemon juice, this Chicken Mandi is the perfect combination of spice, aroma, and succulence. Whether you're cooking for a family gathering or a special occasion, this recipe will bring the taste of traditional Arabian cuisine right to your table. Enjoy a restaurant-quality dish made easily at home!
Ingredients
- ½ teaspoon saffron
- ⅓ cup water
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- ½ teaspoon cumin
- 4 chicken halves, skin on
- ½ tablespoon salt
- 1 chopped onion (200g)
- 7 cardamom pods
- 10 cloves
- 2 cinnamon sticks
- 3 bay leaves
- 1 tablespoon grated garlic (15g)
- A few small bell peppers
- 2 whole hot peppers
- 3 cups water
- 2 cups basmati rice, washed and soaked (400g)
- 1 teaspoon salt
- Olive oil, for drizzling
- 1 tomato
- A handful of coriander
- 1 garlic clove
- 1 hot pepper
- 1 tablespoon lemon juice
- ¼ teaspoon cumin
- Salt, to taste
- 1 lit charcoal
- A little vegetable oil
- Fresh parsley
Nutritional Information
- Calories: 800
- Protein: 50g
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 4g
- Sugar: 3g
- Sodium: 1200mg
- Cholesterol: 120mg
Directions
1. Step
Grind the saffron using a mortar and pestle. Soak it in ⅓ cup of water in a small bowl. Add black pepper, turmeric, and cumin, mixing well. Rub the marinade evenly over the chicken halves. Season with salt. Cover and refrigerate for 30 minutes.
2. Step
Heat a pan over medium heat with a little vegetable oil. Saute the chopped onion, cardamom pods, cloves, cinnamon sticks, bay leaves, and grated garlic until fragrant. Transfer the mixture to a roasting pan with a rack.
3. Step
Add the small bell peppers, whole hot peppers, and 3 cups of water to the roasting pan. Place the rack over the pan and arrange the marinated chicken on top. Drizzle olive oil over the chicken. Cover with parchment paper and aluminum foil. Bake in a preheated oven at 400°F (200°C) for 40 minutes.
4. Step
Remove the chicken rack from the roasting pan. Add the soaked basmati rice and salt to the pan juices, mixing well. Return the chicken rack to the pan. Cover and bake for another 30 minutes at the same temperature.
5. Step
In a food processor, blend the tomato, coriander, garlic clove, hot pepper, lemon juice, cumin, and salt. Refrigerate the sauce until serving.
6. Step
Once the chicken is done, remove the roasting pan from the oven. Place a lit charcoal piece in a small bowl in the center of the pan. Drizzle a little vegetable oil over the charcoal to create smoke. Immediately cover the pan and let it sit for 5 minutes.
7. Step
Garnish the Chicken Mandi with fresh parsley. Serve alongside the fragrant rice and Daqoos sauce.
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