Chicken Mandi is a popular variation of Rice Mandi , a traditional Yemeni dish of fragrant rice, cooked with marinated, tender pieces of chicken. It's a simple but elegant recipe, loved for its unique blend of spices and slow cooking, which infuses the rice with the delicate aromas of the meat. This gluten-free dish takes you to the mountains of Yemen.

Yemen Chicken Mandi

Yemen

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Preparation time 10 mins Cooking time 40 mins Rest time 1 hrs Total time 1 hr 50 mins

Difficulty: Beginner Servings: 5

Author: Gluten Escape Cooking method: Ninja Foodi, Traditional

Ingredients

Servings

• 4 chicken thighs (breasts are possible but less tasty)

• 400 g basmati rice

• 1 large onion, chopped

• 3 cloves of garlic, chopped

• 1 tsp cumin grains

• 1 tsp turmeric

• 1 tsp ground coriander

• ¹ ⁄ ₂ tsp ground cinnamon

• 4 cardamom pods

• 3 cloves​

• 1 bay leaf

• 2 Tbsp lemon juice

• ¹ ⁄ ₄ tsp black pepper

• Salt to taste

• 3 tbsp olive oil

• 750 ml chicken broth

• 1 tsp Turmeric (to give color to the rice)

Preparation

1. Marinate the chicken: In a large bowl, combine the cumin, turmeric, ground coriander, cinnamon, black pepper, lemon juice, chopped garlic, and a spoonful of olive oil. Rub the chicken thighs (or breasts) with this marinade. Let sit in the refrigerator for at least an hour (ideally overnight).
2. Prepare the rice: Wash the basmati rice until the water runs clear, then soak it in water for 30 minutes. Drain before cooking.
3. Brown the spices: In a large frying pan, heat the rest of the oil. Add the onion and fry until golden brown. Add the cloves, cardamom pods, and bay leaf. Stir to release the aromas.
4. Cooking the rice: Add the drained rice to the pan, mix well with the onions and spices. Pour in the chicken broth, add the turmeric and salt to taste. Bring to a boil, then reduce the heat to low.
5. Cooking the chicken: While the rice is cooking, place the marinated chicken thighs on a rack above the rice (or directly in an oven preheated to 150°C). The idea is to allow the chicken to cook slowly while infusing the rice with its aromas. If you are using a grill, cover the pan tightly so that the steam stays inside.
6. Finish cooking: Cook over low heat for about 20-25 minutes, or until the rice is cooked through and the chicken is tender. Once the rice is ready, remove the chicken pieces and place them under the oven grill at 200°C for 5 to 10 minutes to obtain crispy and golden skin.
7. Serve hot: Serve the Chicken Mandi with yogurt sauce, a fresh salad, and a slice of lemon to add a touch of freshness.

Note

You can also make this dish in the Ninja Foodi in bake mode, 150 degrees, 25 minutes, or until the rice is cooked. You will put the grill above the rice, to cook the chicken. When the rice is cooked, remove it and grill the chicken in air crisp for 5 to 10 minutes.

Keywords: Yemen Chicken Mandi recipe, gluten-free spiced chicken recipe,

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