Best Chicken Mandy Yemeni Saudi Recipes

CHICKEN MANDI

Chicken Mandi image

Chicken Mandi is an aromatic and delicious Yemeni dish that's popular in all Arab countries, and for a good reason! Here's the easiest method to make it at home!

Provided by Muna Kenny

Time 1h5m

Number Of Ingredients 21

Ingredients

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
1 chicken with skin cut in half
2 teaspoons Yemeni mix spice
Salt to taste
2 tablespoon melted butter
1 onion chopped
1 tomato chopped
1 green chili
3 tablespoon olive oil
1 ½ teaspoon Yemeni mix spice
1 cup Basmati rice washed and soaked
2 1/2 cups boiling water (Read the notes)
2 teaspoon Salt, or to taste
1/2 cup Raisins and sliced almonds for garnish (optional)

Steps:

Mix them all up and keep in airtight container.
Season the chicken with salt. Mix butter with 2 teaspoons from the spice mix and brush the chicken. Cover and refrigerate for 10 minutes. You can skip the 10 minutes if you don't have much time.
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.
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.

Nutrition Facts : ServingSize 1 Serving, Calories 627 kcal, Carbohydrate 40 g, Protein 33 g, Fat 38 g, SaturatedFat 11 g, TransFat 0.3 g, Cholesterol 126 mg, Sodium 271 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 24 g

CHICKEN MANDY (YEMENI, SAUDI)

Chicken Mandy (Yemeni, Saudi) image

The traditional way to cook Mandy is underground but realistically that is just not possible for most of us so in this recipe you will learn how to do it at home and work with what you have for almost the same amazing flavor! Watch a video on the smoking of the rice & chicken for this recipe at, http://www.youtube.com/watch?v=9GFkJ8tXUdI. In Saudi this would traditionally be served with Salata Hara. Recipe to come. This dish will taste like it came from a pit or grill when finished. Recipe modified from www.yasalamcooking.com. NOTE: YOU NEED 1 bukhoor coal.

Provided by UmmBinat

Categories One Dish Meal

Time 1h10m

Yield 1 small chicken with rice, 3-4 serving(s)

Number Of Ingredients 13

Ingredients

1 baby chicken, with skin on, cut up
1 1/4 teaspoons mandy mixed spice (recipe to be posted)
sea salt, to taste
1 cup basmati rice, rinsed and soaked
1 tablespoon butter, divided
3 tablespoons butter, divided
1 onion, finely chopped
1 small tomatoes, diced (may use canned)
3 cardamom pods, bruised
2 whole cloves (not garlic)
sea salt & freshly ground black pepper, to taste
2 cups chicken stock (I use homemade to be gluten free and halal)
shell of half onion, not actual shell the white part (or two halves to make a bowl shape that won't leak)

Steps:

NOTE: YOU NEED 1 bukhoor coal cut into 4 pieces.
Make sure the skin is left on the chicken. This is one of the keys for cooking mandy because the skin produces natural fat to cook in the spices. This is why we do not use an oil. Rub mandy spice and sea salt, to taste all over chicken pieces. Place in a non-stick saute pan (or a well seasoned cast iron pan is what I use), cook chicken uncovered with no oil until tender and brown. Place cooked chicken on a plate reserving the pan remnants in the pan as they are.
In a separate pan saute finely chopped onion with 1 tbs butter until tender. Add the whole bruised cardamom pods, cloves, chicken stock, sea salt, to taste, and drained Basmati rice; stir. Bring to a full boil add chopped tomatoes then cover and reduce heat to low. Cook (do not remove lid) for 15 minutes or as long as you cook your rice usually.
After the chicken and rice are done pour the rice into the saute pan used to cook the chicken, mix around if transferring back to the other pot which I suggest if you use a cast iron pan like I do. Place the onion shell bowl into the middle of the rice. If you make a indent in the rice it is easier. Melt butter and pour into onion bowl. Carefully place chicken around the pan slightly close to the onion bowl. Add a hot bit of coal into the melted butter and quickly shut the lid. Allow to smoke for 15 minutes adding a new coal as needed. You may use 3 or 4 pieces of the same bukhoor coal.
Remove onion bowl carefully and discard.
Enjoy!