Smoky Chicken Mandi in Oven | Arabic Style Rice & Chicken with Daqoos Sauce

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a healthier alternative with more protein.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: sweet paprika

Regular paprika can provide similar flavor without the smoke.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while water is cost-effective.

Marinate chicken with garlic, ginger, cumin, coriander, salt, and pepper for at least 30 minutes.

Heat oil in a large pot over medium heat until shimmering.

Add sliced onions and sauté until golden brown, about 5-7 minutes.

Stir in chopped tomatoes and cook until softened, about 3-4 minutes.

Add marinated chicken to the pot and cook until browned on all sides, about 8-10 minutes.

Pour in chicken broth and bring to a boil.

Add basmati rice, smoked paprika, cardamom, cloves, cinnamon, and bay leaves to the pot.

Reduce heat to low, cover, and simmer until rice is cooked and liquid is absorbed, about 20-25 minutes.

Remove from heat and let it rest, covered, for 10 minutes.

Fluff the rice with a fork and serve with the smoky chicken on top.

Cooking Techniques

Spice Level: