Yemeni Chicken Mandi

Yemeni chicken mandiYemen is a beautiful country, and its people are generous and kind. Yemen is called (Al yaman Al Saeed) it means The Happy Yemen. Unfortunately, Yemen is not happy right now, not with all the killing that’s taking place there, but I thought in celebration of the kindness of its people and the beauty of that country, let me share with you how to make a Yemeni Chicken Mandi.

Yemeni Chicken Mandi

Yemeni chicken mandiMandi is made under the ground. In Yemen, they dig a hole in the ground, fill it with hot coals and place a big pan of mandi on top, cover the hole with sand and leave it for hours.

I will not ask you to ruin your backyard to make mandi. There is a simple way to make it, although, no one can beat the taste of underground cooked Yemeni Chicken Mandi, but we are going to use the stove and oven.

Yemeni chicken mandiBefore anything, you have to prepare a Yemeni spice mix, which is easy. No need for you to roast cumin seeds, etc. If you have the spices in powder form, mix them all up.
Now before the recipe.

Follow me on Instagram, and if you happen to make any of my recipes, please post the picture and mention me in your post, or use this hash tag #munatycooking. I would love to see your creation.
As for my recipe, here you go!

Yemeni Chicken Mandi
 
Prep time
Cook time
Total time
 
Yemeni Chicken Mandi, is aromatic and delicious Yemeni dish. Mandi is popular in all Arab countries, and this is the easiest method to make it.
Recipe type: Main meal
Cuisine: Yemen
Serves: 3
Ingredients
  • *Yemeni Spice Mix:
  • 2 ½ tablespoon cumin powder
  • 2 tablespoon coriander powder
  • 1 tablespoon black pepper powder
  • 1 tablespoon cardamom powder
  • 1 teaspoon cinnamon powder
  • ½ teaspoon cloves powder
  • 1 tablespoon turmeric powder
  • ½ teaspoon red chili powder (Optional)
  • *For the chicken:
  • ½ chicken with skin
  • 2 tablespoon Yemeni mix spice
  • Salt to taste
  • 2 tablespoon butter
  • *For the rice:
  • 1 onion chopped
  • 1 tomato chopped
  • 1 green chili
  • 3 tablespoon olive oil
  • 1 ½ teaspoon Yemeni mix spice
  • 1 cup long grain rice – Basmati is the best (Washed and soaked)
  • 2 cups boiling water
  • Salt to taste
  • Raisins and sliced almonds for garnish (optional)
Instructions
  1. *For the spice:
  2. Mix them all up and keep in airtight container.
  3. *For the chicken:
  4. Season the chicken with salt. Mix butter with spices and brush the chicken. Keep aside for 10 minutes.
  5. Preheat oven to 375F. Cover the chicken with aluminum foil and bake for 35 minutes. Remove the foil and bake for 25 minutes.
  6. *For the rice:
  7. In a pan add the olive oil, when hot add the onion and fry until translucent.
  8. Add the tomatoes and green chili, stir on medium heat for 4 minutes.
  9. Add the Yemeni spice mix, stir for two minutes. Pour the water and season with salt.
  10. 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.
  11. After 15 minutes, uncover the rice and gently stir, just to bring the bottom rice to the top. Cover tightly and cook for another 15-17 minutes.
  12. When serving, place the chicken on top of the rice and garnish with almonds and raisins.

 

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