Ultimate Oven Chicken Mandi | Middle Eastern Feast | Yemeni-Inspired Chicken Mandi with Oven-Cooked

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a healthier grain option, while long-grain rice is often more affordable.

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Skinless chicken breast reduces fat, while thighs are typically less expensive.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric provides color and health benefits at a lower cost.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: sweet paprika

Regular paprika offers flavor without the smoke, while sweet paprika is often cheaper.

Mix all marinade ingredients in a bowl.

Coat the chicken thoroughly with the marinade.

Let it marinate for at least 1 hour (preferably overnight in the refrigerator).

In a pan, sauté sliced onions and chopped garlic in oil until golden brown.

Transfer the sautéed onions and garlic to a large baking tray.

Add green chillies, dried lemon, cinnamon stick, bay leaves, cardamoms, cloves, cumin seeds, and 4 cups of water to the tray.

Place the marinated chicken on a wired rack set over the tray (skin side up).

Cover the chicken with foil to retain moisture.

Place both the baking tray and wired rack into the oven.

Bake at 200°C (390°F) for 40–45 minutes until the chicken is golden and cooked through.

After 45 minutes, remove the tray. Add the soaked rice, 6 cups of water, and salt to taste.

Spread the rice evenly in the tray.

Return to the oven and bake for another 20–25 minutes, or until the rice is fully cooked.

Gently fluff the rice with a fork.

Place the baked chicken over the rice.

Garnish with fried lemon slices (optional).

Serve hot with tomato chutney or yogurt raita.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary