Yemeni Chicken Mandi
1 hour 30 Minutes
Middle East/Mediterranean
Serves: 6-8
Yemeni Chicken Mandi is a deeply flavorful and aromatic chicken and rice dish that’s beloved across the Middle East. Tender, spice-rubbed chicken is cooked to perfection and served over fragrant yellow Basmati Rice, then topped with golden fried onions, toasted almonds, and sweet raisins.
Ingredients
For the Rice
- 4–5 cups Royal Chef Secret Basmati Rice
- 6 cups chicken stock
- 2 tbsp ghee
- 4–5 cardamom pods
- 2 bay leaves
- 1 tsp whole black peppercorns
- 2 whole dried lime (loomi/noomi), pierced
- 1 large onion, chopped
- 1 green chili, sliced
- 3 garlic cloves, minced
- Salt to taste
For the Chicken
- 2 whole chickens
- 3 tbsp olive oil
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp turmeric
For Garnish
- Toasted slivered almonds
- Fresh cilantro
For Yemeni Sahawiq
- 2 tomatoes
- 1 green chili
- 1 garlic clove
- ½ cup cilantro
- Salt to taste
Blend until smooth.
Preparation
- Preheat oven to 350°F.
- Rinse the rice thoroughly and set aside.
- Spatchcock the chickens by removing the backbone and flattening them.
- Mix olive oil with spices and rub generously over the chicken.
- In a large oven-safe pot, melt ghee and add cardamom, bay leaves, black peppercorns, and dried lime.
- Add onions, green chili, and garlic. Sauté until fragrant.
- Add the rice and chicken stock. Season with salt.
- Cover tightly with foil and make small slits in the foil.
- Place a rack over the pot and place the chicken on top.
- Cover the chicken with parchment and foil.
- Roast for 60–75 minutes until rice is tender and chicken is golden.
- Remove chicken. Fluff the rice.
- Spread rice on a large platter, top with chicken, toasted almonds, and cilantro.
- Serve with fresh sahawiq and a drizzle of the chicken juices.
