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Yemeni Chicken Mandi
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.
Course
Main Meal
Cuisine
Yemen
Prep Time
15
minutes
Cook Time
50
minutes
Total Time
1
hour
5
minutes
Servings
3
Author
Muna Kenny
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 to
mato 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
*For the spice:
Mix them all up and keep in airtight container.
*For the chicken:
Season the chicken with salt. Mix butter with spices and brush the chicken. Keep aside for 10 minutes.
Preheat oven to 375F. Cover the chicken with aluminum foil and bake for 35 minutes. Remove the foil and bake for 25 minutes.
*For the rice:
In a pan 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.
Add the Yemeni spice mix, 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.
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.
When serving, place the chicken on top of the rice and garnish with almonds and raisins.