This perfect Chicken Mandi recipe will soon become your family’s favourite weeknight dinner. It’s juicy and flavorful, with bright and savoury rice.
- Chicken (8 drumsticks)
- 2 onions, finely chopped
- 1 tsp ghee
- 1 1/2 cup of Sella Basmati rice, wash and presoaked 30 minutes.
- 1 tomato, peeled,& diced or 1/2 cup of can tomatoes (approximately 1/2 can)
- 1 recipe of Hawaij spice mixture
- 2 1/2 tsp sea salt (please don’t use table salt!)
- 1 cup of golden raisins
- 1 cup of pinenuts, almond silvers, cashews
- 1 tsp ghee
Hawaij Spice mixture:
- 1 tsp ground cardamom
- 1/4 tsp ground cloves
- 1 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp freshly ground pepper
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 1 Indian bay leaves ground into powder*
Mix everything in a small bowl. *You will need a coffee grinder to grind the bay leaves. Ground bay leaf gives this spice a delicious flavour and is strongly recommended, but if you don’t have it’s ok.
- Prep Chicken: wash your chicken and give a little scrub with fresh lemon,⏤skip the lemon if you don’t have on hand. Dry the chicken with a paper towel so the spices will stick to the meat.
- Let’s spice it up: Rub 2 tsp of the Hawaij spice mixture and a pinch of salt onto the chicken. Once the chicken is coated with the spices, add a drizzle of olive oil, and rub everything together. Allow the chicken to marinate well your oven is heating up.
- Start your oven: Pre-heat your oven to 400°. Once heated transfer, the chicken to baking pan and cover with tin-foil, bake for 40 minutes or until the chicken reaches 164°f. Once the chicken goes into the oven, start the rice.
- Now we start the rice: Heat a large pot, add ghee, onions. Cook, occasionally stirring, until onion is totally cooked through but not brown, add 2 tsp of the Hawaij spices continue cooking until the spices start to stick to the bottom of the pot, about 90 seconds.
- A layer of saucy flavour: Now, add the tomatoes, scraping up any bits on the bottom of the pot. Season with salt generously with 11/2 tsp, and reduce heat to a medium-low. Cook until the tomatoes start to break up and thicken.
- Add the rice: Cook, the rice in the sauce. Stirring, until the rice is really well coated, the sauce should be sticking to each individual grain of rice. Add approximately 3 cups of hot water and 1/2 tsp more of salt. (I like to taste the saltiness of the water at this point and decide if more salt is needed-the water should be slightly salty to the taste but not as salty as the sea) Bring the water to a boil. Then reduce to low heat and cover for 20 minutes. No peeking, just let it be.
- After 20 minutes of the rice cooking: Remove the chicken from the oven. Open the tin-foil, remove the chicken and pour all the chicken dripping into the rice. Give it a good stir! Place the chicken back into the baking pan and continue cooking until the chicken reaches 165°f, and the skin is nice and crispy.
- Time for some magic! You’ll need a small piece of charcoal and a small metal dish (see notes) for this part of the recipe. Place the chicken the pot with the rice, add the small metal dish in the centre of the rice. Pour 1 tsp of oil into a mini heat-proof bowl. Heat the charcoal on the element of the stove until the coal is red. Add the hot charcoal into the mini bowl with oil. You’re going to see a lot of smoke! Quickly, cover the pot with its lid and wrap-around with a kitchen towel to stop any smoke from leaving the pot. Wait 5-8 minutes for the smoke to disappear in the rice. Open the lid, remove the chicken, and stir the smoky flavour.
- In the meantime: Fry your nuts in a 1 tsp ghee until they’re just about to turn golden brown.
- Set the table! Place the rice on a serving platter, top with the chicken and then the nuts and raisins.
Time-saving hacks: Marinate the chicken the night before. You can also freeze the chicken in the spice mixture. The rice can be soaked the night before too, drained and placed in the fridge until ready to be used.
- I use Instant Charcoal Quality Hookah for the smoking step, you also can use a broken piece of charcoal if that what you have available.
- If you do not have a metal dish then you can use a foiled up piece of tin-foil. Fold the tin-foil into a square about 3 times, so the square fits into the palm of your hand. curl the corners into a bowl-like shape so the oil won’t pour out and the coal will fit perfectly.
- Category: Dinner
- Method: multi-method
- Cuisine: Middle Eastern