dinner · gluten-free
Chicken mandi
Yemeni spiced roast chicken over fragrant rice cooked in its drippings, finished with charcoal smoke.
- Time
- 120min
- Steps
- 5
Ingredients
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Allergens
Contains milk and tree nuts.
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Shopping list
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Equipment
You'll need: Oven, Grill or smoker.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Rub chicken with spices and ghee; roast at 200°C (400°F) for 45–50 minutes, until the thickest part reaches 74°C (165°F).
-
2
Fry onion and whole spices in ghee, add rice and stock and cook covered until tender.
-
3
Place chicken on the rice and pour over drippings.
-
4
Put a small bowl with a lit charcoal and a drop of oil in the pot, cover tightly 10 minutes to smoke.
-
5
Serve with raisins, almonds and sahawiq.
