Mandi Chicken from Yemen

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

Preparation time: 10 minutes

Cooking time 40 minutes

Rest time: 1 hour

Total time 1 hour 50 minutes

Cooking method: Ninja Foodi , Traditional

Difficulty: Beginner

Servings: 5

Ingredients

4 chicken thighs (chicken breasts are possible but less tasty)
400g of basmati rice
1 large onion, chopped
3 cloves of garlic, chopped
1 tsp cumin seeds
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 of 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, minced garlic, and a tablespoon of olive oil. Rub the chicken thighs (or breasts) with this marinade. Let it marinate 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
Sauté the spices: In a large skillet, heat the remaining oil. Add the onion and sauté until golden. Add the cloves, cardamom pods, and bay leaf. Stir to release the aromas.
4
Cooking the rice: Add the drained rice to the pot, mix well with the onions and spices. Pour in the chicken broth, add the turmeric, and season with 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/300°F). The idea is to allow the chicken to cook slowly, infusing the rice with its flavors. If using a rack, cover the pan well to trap the steam inside.
6
Finish cooking: Let everything simmer 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 broiler at 200°C (390°F) for 5 to 10 minutes to achieve a crispy, golden skin.
7
Serve hot: Serve the Chicken Mandi with a yogurt sauce, a fresh salad, and a slice of lemon to add a touch of freshness.

Note

You can also prepare this dish in the Ninja Foodi using the bake setting at 150 degrees Celsius for 25 minutes, or until the rice is cooked. Place the grill rack above the rice to cook the chicken. Once the rice is cooked, remove the rack and grill the chicken using the air crisp function for 5 to 10 minutes.

Keywords: Yemeni chicken mandi recipe, gluten-free spiced chicken recipe