Best Yemenite Rice Recipes

CHICKEN MANDI

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.

YEMENITE CHICKEN SOUP

Steps:

• Hawaii spice mix: Toast cloves, coriander, black peppercorns, cumin, caraway, cardamom pods, and celery seed in a dry skillet over medium heat until fragrant, 1-2 minutes. Shake occasionally to prevent burning. Remove from heat, then set aside in a bowl to cool completely.
• Grind spices finely, adding in turmeric, cinnamon, and salt. Sift through a fine-mesh strainer into a bowl. If not using right away, store the blend in a tightly sealed container for up to one month. Makes ½ cup.
• Chicken soup: Roughly chop onion, celery, garlic, and carrots. In a Dutch oven over medium-high heat, sauté vegetables in oil until soft and onions are translucent, 8-10 minutes. Add Hawaii spice mix and stir to combine.
• Add stock to the vegetables. Roughly chop parsley and cilantro (including stems) and add to the pot. Bring soup to a gentle simmer. Meanwhile, season chicken with salt on both sides and add to the pot. Cover and simmer 30 minutes. Add diced potatoes and cook another 15 minutes, until chicken pulls from the bone and potatoes are tender.
• Assembly: Place a piece of chicken into a bowl. Ladle vegetables around the chicken, followed by a ladle of broth. Garnish with fresh cilantro and a drizzle of tahini. Serve hot.