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Chicken Mandi
Yemeni-style slow-roasted chicken over spiced rice cooked in smoky broth. Roasting the chicken on a rack above the tray, rather than directly in it, lets the rendered fat drip down for extra flavour while keeping the skin properly crisp.
Total time
90 min
Prep
20 min
Cook
70 min
Difficulty
medium
Cuisine
Middle Eastern
gluten-free
Ingredients
1whole chicken
500gbasmati rice, soaked
1 tspturmeric
1 tspcumin
1 tspcoriander
1 tspblack lime powder
1cinnamon stick
4cardamom pods
2large onions, sliced
4 tbspghee
700mlchicken stock
Instructions
1
Rub chicken with all spices and ghee. Place on a rack over a deep tray.
2
Roast at 200°C for 1 hour until golden.
3
Cook rice in seasoned stock with onions and whole spices.
4
Arrange rice on a large platter, place chicken on top.
5
Serve with Yemeni zhug salsa and yoghurt.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
382
Protein
9.8g
Fat
16.3g
Carbs
52.8g
Fiber
8.2g
Sodium
679mg
Reviews
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