Chicken Mandi Recipe (Yemeni Smoky Chicken and Rice Dish)

Mix olive oil, salt, black pepper, turmeric, cumin, coriander, and lemon juice to create a marinade.

Rub the marinade all over the chicken, getting underneath the skin without breaking it.

Place half a lemon in the cavity of the chicken and marinate for at least 30 minutes.

Preheat the oven to high.

Rinse the basmati rice and set aside.

Saute the dry spices in a pan, then add sliced onions and chilies, cooking until softened.

Add the rinsed rice to the pan and coat it in the fat from the spices.

Pour in stock and water, bring to a boil, then turn off the heat.

Place the rice on the lowest shelf of the oven and the chicken on top.

Cook in the oven on high for 10 minutes, then lower the heat to 190°C (375°F) and cook for another hour and a half.

After cooking, turn off the oven and prepare a piece of charcoal on a flame until it is white hot.

Scatter half the lemon zest and half the liquid saffron over the rice, fluff it up completely.

Drop the hot coal into a small heatproof bowl of oil and place it in the oven to smoke for 10 minutes.

Equipment Needed

Dietary

Allergens