Yemeni Mandi (Chicken & Rice) Recipe
Chicken & rice is a combination that is unmatched. It’s one of those dishes that exists in almost every country in the world and it is my pleasure to introduce you to one of my favorites. This Yemeni Mandi (chicken & rice) recipe is a fantastic way to ease into Yemeni cuisine due to its simplicity.
The key ingredient here is using Kabsa spice. A wonderful mixture of Cumin, Allspice, Pepper, Cinnamon, Ginger, Cloves, Coriander, Nutmeg, and Turmeric. Although there are many variations, this mix is widely popular throughout the Middle East.
Another important component is the Zahawiq (salsa sauce). This is a tangy and refreshing side dish that people love to consume alongside Mandi. If you happen to have a hand blender or food processor, you can make Zahawiq in minutes.
The cut of chicken I have included here is a whole Cornish hen, although it is entirely up to you if you would like to opt for other cuts. (For example: chicken drumsticks and thighs with the skin on) I spatchcock the Cornish hen using good quality kitchen shears.
EXTRA TIP: If you want to take your Mandi to the next level, heat up some charcoal over an open flame. Make sure the charcoal is in a heat proof bowl/container. Next, place the bowl of charcoal in the cooked rice and add some ghee. Cover the rice immediately and let the rice smoke for a few minutes.
Yemeni Mandi Recipe
Ingredients
- 1 whole Cornish hen *spatchcocked or use your favorite cut of chicken
- 3-4 tbsp Kabsa spice mix
- 2-3 tsp Red kashmiri chilli powder
- pinch Salt *to taste
- 1 tbsp Lemon juice
- pinch Black pepper *to taste
- 4-5 tbsp Olive oil
- 2 cups Long grain basmati rice *or Jasmin rice
- 1 Cinnamon stick
- 2 Cardamom pods
- 3-4 Cloves
- 1 Bay leaf
- 3-4 Garlic cloves
- 1 tbsp Fresh Ginger *minced
- 1 cup Fresh coriander (cilantro) leaves
- 1 small tomato
- 2-3 Thai green chillies
- 2 Scallions
- ½ White onion *finely sliced
- *Optional: Yoghurt *As a side
- 1 piece Black charcoal
- 2 tsp Ghee *clarified butter
Instructions
- Prepare the Yemeni Zahawiq by combining the cilantro, tomato, chillies, and scallions in a blender with some lemon juice. Blend until smooth and add salt to taste. Set aside in the fridge.
- Clean the whole chicken and then pat dry with some kitchen towels.
- Next spatchcock the chicken by removing the spine with some heavy-duty kitchen shears. Once the spine is removed, turn the chicken over and press down until the breast bone cracks.
- Generously salt the chicken and sprinkle the kabsa spice, red chilly powder, lemon juice and olive oil.
- Rub evenly all over the meat to ensure the chicken is well coated and set aside to marinate for at least an hour. (Overnight is even better!)
- When you are ready to cook your chicken, heat up a cast iron pan on medium/high heat for a few minutes. At the same time, pre-heat an oven to 400 °F/200 °C.
- Sear the chicken skin-side down for 2-3 minutes. The chicken does not have to be fully cooked at this point.
- Once the skin is nicely seared, remove the chicken from the pan.
- Transfer the chicken to the pre-heated oven and roast for 40 minutes to an hour until the meat is tender and falling off the bone. (If you find that the skin is becoming too brown, cover with aluminum foil)
- In the meantime wash the basmati rice 2-3 times until the water runs clear and set aside in a bowl.
- After you have about 20 minutes left on your cooking time, heat up a saucepan with some oil and ghee (clarified butter).
- Add the whole spices (cinnamon, cloves, cardamom, and bay leaf)
- Combine the sliced onion and sauté until lightly brown. Then add in the garlic and ginger and stir for 30 seconds. Be careful and ensure the mixture doesn't burn.
- Spoon in some kabsa spice and mix in with the onions, ginger, and garlic.
- Now add in the rice and stir on medium heat until every grain is evenly coated.
- Add about 4 cups of water to the pan and salt to taste.
- Turn up the heat until the water starts to boil and then lower the heat to a simmer. Cover the rice for about 10 minutes or until all the moisture has evaporated.
- *OPTIONAL STEP: To achieve the smokey effect, burn a piece of charcoal over an open flame in a heat retardant bowl.
- Next, add some ghee to the charcoal and place the bowl in the bed of rice. Cover the saucepan with a lid for a few minutes and then remove the charcoal when you are ready to serve.
- Once the chicken is fully roasted, take it out of the oven to cool before cutting into it.
- Spoon some rice onto your plate and a chunk of that delicious chicken.
- Dig in and don't forget about your refreshing Zahawiq which can be used as a side sauce.
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