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Classic Yemeni Chicken Mandi with Spiced Rice and Crispy Onions Recipe

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4.4 from 41 reviews

Chicken Mandi is a traditional Yemeni dish featuring succulent, spiced roasted chicken served over fragrant basmati rice cooked with aromatic spices and dried limes. This flavorful one-pot meal is garnished with crispy fried onions, toasted almonds, and raisins, complemented by a fresh, tangy tomato and jalapeño sauce. Perfect for sharing, this recipe balances warm spices and fresh herbs for a comforting, hearty feast.

Ingredients

Spices and Marinade

  • ¼ teaspoon ground saffron
  • 3 cubes ice
  • 1½ teaspoons cumin
  • 1 teaspoon coriander
  • 1½ teaspoons paprika
  • ½ teaspoon turmeric
  • ½ teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil (for marinade)

Chicken

  • 2 chicken halves

Rice and Cooking

  • 2 tablespoons olive oil (for cooking rice)
  • 1 yellow onion, chopped
  • 4 cardamom pods
  • 1 teaspoon salt
  • 2 dried limes (pierced with a fork)
  • 3 cups basmati rice (rinsed)
  • 1 bay leaf
  • 4½ cups water
  • remaining half of bloomed saffron

Tomato Sauce

  • 2 tomatoes
  • 1 jalapeno, seeds removed (optional for less heat)
  • 1 clove garlic
  • ½ teaspoon salt
  • ½ cup parsley

Garnish

  • 3 yellow onions, thinly sliced
  • ½ cup canola oil (for frying onions)
  • ⅓ cup slivered almonds
  • ⅓ cup raisins
  • 1 tablespoon olive oil (for toasting almonds and raisins)

Instructions

  1. Bloom the Saffron: Sprinkle the ground saffron over ice cubes in a small bowl and let it melt at room temperature, extracting its rich color and aroma.
  2. Prepare the Spice Mix: In a small bowl, mix the cumin, coriander, paprika, turmeric, and cinnamon. Divide this mixture into two equal portions – one for the chicken and one for the rice.
  3. Make the Marinade: Combine one half of the spice mix with 2 tablespoons olive oil, 1 teaspoon kosher salt, and half of the bloomed saffron to create a flavorful paste.
  4. Marinate the Chicken: Rub the marinade paste generously all over the two chicken halves, making sure every surface is coated well. Cover and let them marinate for at least 30 minutes; overnight for best flavor.
  5. Roast the Chicken: Preheat the oven to 400°F. Place marinated chicken in a 9x13 inch baking dish and cover with aluminum foil. Roast for 45 minutes, then remove foil and continue roasting for another 45 minutes until the chicken is fully cooked with crispy, golden skin.
  6. Sauté Onions for Rice: In a large pot over medium-high heat, warm 2 tablespoons olive oil. Add chopped yellow onion and sauté until golden and fragrant.
  7. Add Spices to Rice Pot: Stir in the remaining spice mix, cardamom pods, 1 teaspoon salt, and pierced dried limes. Cook briefly to release the flavors.
  8. Cook the Rice: Add rinsed basmati rice, bay leaf, remaining bloomed saffron, and 4½ cups water to the pot. Bring to a simmer, then cover and reduce heat to medium-low. Cook for about 25 minutes until water is fully absorbed and rice is tender.
  9. Let Rice Rest: Turn off heat and let the rice sit covered for 10 to 15 minutes to steam and fluff up before serving.
  10. Prepare Fresh Tomato Sauce: Blend 2 tomatoes, seeded jalapeño, garlic clove, ½ teaspoon salt, and parsley in a food processor until smooth. Adjust spiciness by including jalapeño seeds if desired.
  11. Fry Onions for Garnish: Heat canola oil in a pan over medium heat. Fry the thinly sliced onions in batches until crispy and golden brown, about 10 minutes. Drain on paper towels to remove excess oil.
  12. Toast Almonds and Raisins: In a separate pan, heat 1 tablespoon olive oil over medium heat. Toast slivered almonds and raisins until fragrant and lightly browned.
  13. Assemble the Mandi: Fluff the rice with a fork and spread it evenly on a large serving platter. Arrange the roasted chicken halves on top.
  14. Garnish and Serve: Sprinkle the crispy fried onions, toasted almonds, raisins, and chopped parsley over the chicken and rice. Serve alongside the fresh tomato and jalapeño sauce for added flavor.

Notes

  • Blooming the saffron enhances its color and flavor in the dish.
  • Marinate the chicken overnight if you have time to develop deeper flavors.
  • Removing jalapeño seeds reduces heat in the fresh sauce; keep them for spicier sauce.
  • Use basmati rice for the best texture and aroma in this recipe.
  • Dried limes add authentic tanginess; pierce them to release their flavor during cooking.
  • Frying onions slowly and carefully is key to getting them crispy without burning.
  • Roasting covered then uncovered helps keep chicken moist while crisping the skin.

Find it online: https://recipethrive.com/classic-yemeni-chicken-mandi-with-spiced-rice-and-crispy-onions-recipe/