Chicken Mandi

Name: Recipe Card
Prep time: 15 min
Cook time: 2 h
Cuisine: Yemen

Written By: أوراق التوابل

Recipe Card

Prep Time:

15 Min

Cooking Time:

1 1/2 Hour

Serving:

5 Portion

Category:

Main Course

Cuisine:

Yemen

This dish embodies the essence of Southern Arabian Gulf cooking. With its aromatic spices, tender chicken, and fragrant rice, Chicken Mandi is one of the most delicious Yemeni meals.

The key to this traditional recipe lies in the Yemeni spice mix known as "Hawaij." This unique blend of spices infuses the chicken and rice with an incredible combination of delicious flavors.

Ingredients

For the chicken:

1 chicken with skin cut in half

Salt to taste

2 Tbsp. melted butter

Your choice of one of the following spices:

2 tsp. of Sheba Land Hawaij

2 tsp. of Southern Mandi Hawaij

For the rice:

Your choice of one of the following spices:

1 ½ tsp. of Sheba Land Hawaij

1 ½ tsp. of Southern Mandi Hawaij

1 onion chopped

1 tomato chopped

1 green chili

3 Tbsp.olive oil

1 cup Basmati rice washed and soaked

2 ½ cups boiling water Read the notes

2 tsp. Salt, or to taste

½ cup Raisins and sliced almonds for garnish (optional)

Instruction

For the chicken:

1

Season the chicken with salt. Mix butter with 2 teaspoons from Sheba Land Hawaij and brush the chicken. Cover and refrigerate for 10 minutes. You can skip the 10 minutes if you don't have much time.

2

Preheat oven to 190C/375F. Cover the chicken with aluminum foil and bake for 35 minutes. Remove the foil and bake for 25 minutes. If the chicken is bigger you will need to bake it a little longer. Keep aside.

For the rice:

1

In a pot add the olive oil, when hot add the onion and fry until translucent. Add the tomatoes and green chili, stir on medium heat for 4 minutes.

2

Add 1 ½ Sheba Land Hawaij, stir for two minutes. Pour the water and season with salt. When the water comes to a boil, add the rice. When it starts to boil again, cover tightly. Heat should turned down to the lowest.