Chicken Mandi Recipe

Chicken Mandi, is sweet-smelling and tasty Yemeni dish. You can try this Ramadan the delicious Yemeni Mandi recipe. Mandi is mainstream course in all Arab nations. Intrigue your visitors and family similar with this simple to make, scrumptious mandi formula.

Nutrition Value
Protein 26.46 g
Energy 605.41 kcal
Fats 26.08 g
Carbohydrates 64.77 g
Information per serving

Ingredients for 7 servings

1 Medium green chili pepper
3 pieces bay leaves
0,5 tsp ground cumin
1 tsp Turmeric Powder
2 Smalls chicken 800 with skin, cut into 4 pcs each
3 pieces whole cloves
20 g Maggi® Chicken Stock
2,5 cups basmati rice
10 pieces whole black peppercorns
4 pieces cardamom pods
5 Cloves Garlic, finely chopped
6 cups water
2 Mediums red onions, finely chopped
0,5 tsp Ground Black Pepper
0,5 tsp dried lime powder
1 tbsp Vegetable oil
1 tbsp Tomato Paste
0,5 tsp coriander seed powder
2 tbsp yogurt
0.5 tsp Turmeric Powder
1 piece charcoal, heated until red
2 tsp Vegetable oil

1. Wash the rice, drain and keep in a large pot.
2. Heat oil in a large nonstick pot. Add onion and sauté until soft. Add garlic and chili and cook for an additional minute.
3. Add cardamom, bay leaves, black peppercorns, cumin, cloves, coriander powder, and dried lime powder and chicken and cook for 4-5 mins.
4. Add 2 cubes MAGGI® Chicken Bouillon and water, simmer over medium heat until chicken is fully cooked and tender.
5. Gently remove chicken and place on an oven tray with skin-side up. Add rice to the stock, cook over medium-low heat until rice is fully cooked and tender.
6. Meanwhile, prepare glaze for chicken by mixing tomato paste, yogurt, turmeric and black pepper in a small bowl
and brush over the cooked chicken skin. Grill the glazed chicken in a preheated oven at 180°C oven until skin is roasted.
7. To add smoke flavour to the rice:
8. Once the rice is fully cooked, remove cover and place a small ceramic bowl in the center. Pour vegetable oil in the bowl and place hot/red charcoal over the oil and quickly cover the rice to prevent the smoke from escaping the pot. Leave cover on for 2-3 mins until rice is infused with smoke.
9. To assemble the dish, gently fluff the rice and pour into a large serving plate. Arrange roasted chicken pieces over the top and serve.
10.Pickles and hot sauce are a great accompaniment to Chicken Mandi.