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.
Servings 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 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.