Chicken Mandi Recipe (Authentic and Easy) - Amira's Pantry (2024)

Chicken Mandi is a Yemeni traditional dish. It is a combination of meat, in this case chicken, rice and a special spice mix. Mandi originated in Hadhramaut, Yemen. It is a very popular meal throughout the Arab nation.

Next time, try this delicious Maqluba recipe.

Traditionally, Yemeni Chicken Mandi is smoked in a hole in the ground outdoors. The hole is dug, hot coals are added and a metal pan on top. But no worries, you won't have to dig up your backyard to enjoy this most loved authentic Yemeni dish as it can also be cooked right inside your oven.

❓Why This Recipe Works

Chicken Mandi is easy to assemble and combines all the best Middle Eastern flavors together to produce a fragrant, tender and flavorful dish. The chicken is marinated in the olive oil and Hawaij seasoning. The Basmati rice is prepared by combining the rest of the spices, ghee and peppers.

The chicken is then place on the top of a rack (or tin foil with holes) over the rice. This allows the juices of the chicken to cook and run down into the rice, creating a most delectable and tasty rice. A single charcoal is used to replicate the smoky chicken flavor like the traditional Yemeni Chicken Mandi.

📝 Ingredients

📋 Ingredient Notes

• It is tradition to add the spices whole to the rice, I did not add the cumin seeds because I knew my kids would not like it and it is hard to pick them off afterwards.
• Optional seasonings are cumin seeds, whole cloves, dry limes (Loomi).
• If you do not have a rack to place over the rice and under the chicken, a piece of aluminum foil may also be used. Poke a few holes in it to allow the juice from the chicken into the rice as the both cook.

🥄 Instructions

1. In a small bowl add oil, mandi spice Hawaij, and saffron mix well.
2. Salt chicken on both sides then brush with all the mixture, cover and refrigerate for an hour and up to 24 hours.
3. In a deep oven dish add the Basmati rice, all the whole spices, salt and any optional spices you choose to add. Place in the peppers and ghee, then pour in water.

1. Place a wire rack on top or cover the dish with heavy duty aluminum foil poke several holes in it.
2. Arrange marinated chicken pieces over.
3. Cover with aluminum foil and bake until tender.

1. Remove the top foil and put under the broiler for 5-10 minutes until the chicken is nicely browned and crisp.
2. Heat a piece of charcoal over an open flame until it is burning hot. Place chicken right over the rice. With tongs carefully place the charcoal in a small heatproof bowl and put it in the middle of your dish. Pour a tablespoon of oil over the hot charcoal and quickly cover the whole dish tightly with aluminum foil. Let it rest.
3. Remove the chicken and fluff the rice to mix in color, remove whole spices then spoon rice on a serving large plate topped with broiled chicken.

💡 Recipe Expert Tips

• In place of a heatproof bowl, you could also use a few layers of aluminum foil shaped into a small bowl. Place the foil bowl into the Mandi dish. Lay the coal inside.
• Dispose of the coal after running it under cold water to ensure it's completely cool. You may even want to leave it in an heatproof area for a couple days to be sure.
• Mandi meat is usually not very flavorful. That is why we serve it with a special spicy sauce called Zhoug.

💬 FAQs

👨‍🍳 Serve With

We love to take our Chicken in Mandi to the next level by serving it with red Zhoug sauce. This spices up the meal a bit and adds an extra layer of deliciousness.

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