Chicken Mandi (Yemeni Spiced Chicken and Rice)
Local name: مندي
In short: Roast chicken rubbed with warm spices, served on fluffy basmati rice cooked with dried lime and a hint of charcoal smoke. It takes about 1 h 45 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 15 min
- Resting
- 2 h
- Total
- 1 h 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 630 kcal
Mandi is a Yemeni celebration dish of meat and rice, served on a big shared platter at weddings, Eid and Friday gatherings. Traditionally the meat hangs in a sealed pit oven above the rice, so its juices drip down and the rice takes on a gentle smoke. This home version roasts the chicken in a regular oven and finishes the rice with a small piece of glowing charcoal, which gives a similar smoky note.
Instructions
- Mix the oil, garlic, spices and salt into a paste. Slash the chicken skin and flesh in a few places and rub the paste all over. Cover and marinate in the fridge for at least 2 hours.
- Heat the oven to 200°C (400°F). Set the chicken skin side up on a rack over a roasting pan with 100 ml (1/3 cup) water in the base. Roast for 45 to 55 minutes, until the skin is deep golden and the thickest part reaches 74°C (165°F).
- Meanwhile, rinse the rice in several changes of water until it runs clear. Soak it for 20 minutes, then drain well.
- Heat the oil in a wide pot over medium heat. Cook the onion with the cinnamon, cardamom and cloves for 8 minutes until golden brown.
- Add the rice and stir for 1 minute. Pour in the hot water, add the dried limes and salt, and bring to a boil. Cover, lower the heat and cook for 15 minutes without lifting the lid.
- Rest the rice off the heat, covered, for 10 minutes, then fluff it with a fork.
- For a smoky note, heat the charcoal on a gas flame until glowing. Set it in a foil cup on the rice, add 1 tsp oil, cover tightly for 5 minutes and remove the cup. Keep the kitchen ventilated.
- Pile the rice on a large platter and set the chicken on top. Pour the pan juices over the rice and scatter with raisins and almonds if using.
Tips
- No dried limes? Add 4 strips of lemon zest and a squeeze of lemon juice to the rice. If you cannot use charcoal, stir 1/4 tsp smoked paprika into the onions for a hint of smoke.
- Lamb works in place of chicken. Wrap 1.5 kg (3.3 lb) lamb shoulder in foil, roast it at 160°C (325°F) for 3 hours, and serve it the same way.
Questions and answers
What is the difference between Yemeni mandi and kabsa?
Mandi rice is lightly spiced and takes its flavor from the meat drippings and smoke, while kabsa usually uses a heavier spice blend and tomato in the rice. Mandi is also traditionally cooked in a pit oven.
Can I make mandi ahead of time?
Roast the chicken and cook the rice up to a day ahead. Reheat both covered with foil at 160°C (325°F) for 20 minutes, sprinkling the rice with a little water first.
What do you serve with mandi?
Sahawiq (a chili and tomato relish), a cucumber and tomato salad and plain yogurt are the usual sides. A bowl of hot broth is sometimes passed around too.
How long does it take to make Chicken Mandi (Yemeni Spiced Chicken and Rice)?
About 1 h 45 min in total: 30 min of preparation and 1 h 15 min of cooking.
How many calories are in Chicken Mandi (Yemeni Spiced Chicken and Rice)?
About 630 kcal per serving, with 38 g of protein, 66 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 630 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 66 g |
| Fat | 24 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 1150 mg |
Estimated values, calculated from the ingredients.
