Embark on a culinary journey to the Middle East with this spectacular Chicken Mandi. Picture this: incredibly tender, spice-rubbed chicken, slow-roasted over a bed of fragrant basmati rice until it’s falling-off-the-bone tender, while its juices drip down to flavor the rice below. This all-in-one meal is a feast for the senses, perfect for sharing with family and friends and creating a truly memorable dining experience.
Prep Time: 25 mins (plus 1 hour marinating time)
Total Time: 1 hr 55 mins
Servings: 4-6
Ingredients:
For the Chicken & Marinade:
- 1 whole Chicken (about 3-4 lbs, cut in half lengthwise)
- 2 tbsp Olive Oil
- 1 tbsp Lemon Juice
- 1 tsp Ground Turmeric
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1/2 tsp Allspice
- 1 tsp Salt
- 1/2 tsp Black Pepper
For the Rice:
- 2 cups Basmati Rice
- 1 large Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tbsp Olive Oil
- 4 Cardamom Pods
- 4 Whole Cloves
- 1 Cinnamon Stick
- Pinch of Saffron threads (soaked in 2 tbsp hot water)
- 3 1/2 cups Chicken Broth, hot
For Garnish:
- 1/4 cup Toasted Slivered Almonds or Pine Nuts
- 1/4 cup Raisins
- Fresh Parsley, chopped
Instructions:
- Marinate the Chicken: In a small bowl, mix together all the marinade ingredients (olive oil through black pepper) to form a paste. Rub this paste all over the chicken halves, getting under the skin where possible. Cover and refrigerate for at least 1 hour, or up to 4 hours.
- Prepare the Rice: Rinse the basmati rice in cool water until the water runs clear. Soak the rice in fresh water for 30 minutes, then drain well.
- Preheat Oven & Sauté Aromatics: Preheat your oven to 350°F (175°C). In a large, oven-safe pot or Dutch oven, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent. Add the minced garlic, cardamom pods, cloves, and cinnamon stick, and cook for another minute until fragrant.
- Assemble for Baking: Add the drained rice to the pot and stir to coat in the oil and spices. Pour in the hot chicken broth and the saffron-infused water. Bring to a gentle simmer.
- Set Up the Roast: Place a wire rack directly over the pot of rice. Arrange the marinated chicken halves on top of the rack, skin-side up.
- Cover and Bake: Tightly cover the entire pot and rack assembly with a double layer of heavy-duty aluminum foil to seal in the steam. Carefully transfer the pot to the preheated oven.
- Bake: Bake for 1 hour and 15 minutes, or until the chicken is cooked through and the rice is tender and has absorbed all the liquid.
- Crisp and Garnish: Remove the foil and the rack with the chicken. You can place the chicken under the broiler for 2-3 minutes to get extra-crispy skin, if desired. Fluff the rice with a fork, removing the whole spices.
- Serve: Serve the fragrant rice on a large platter, topped with the roasted chicken. Garnish generously with toasted nuts, raisins, and fresh parsley.
Recipe Notes:
- The Mandi Method: This oven technique mimics the traditional underground “tandoor” cooking method, where the chicken cooks above the rice, allowing its flavorful juices to drip down and season the rice.
- Fluffy Rice is Key: Don’t skip rinsing and soaking the basmati rice. This process removes excess starch and ensures the grains cook up fluffy and separate.
- Authentic Smoky Flavor: For a traditional smoky taste, you can place a very small, heatproof bowl in the center of the cooked rice. Add a piece of hot charcoal to the bowl and drizzle a drop of oil on it. Immediately cover the pot again with foil and let the smoke infuse for 5-10 minutes.
- Serving Sauces: Mandi is often served with Sahawek, a fresh, spicy tomato and chili salsa. A simple version can be made by blending tomatoes, a green chili, garlic, cilantro, and lemon juice.
- Make it Your Own: You can use a pre-made “Hawaij” or Arabic spice blend for the chicken marinade for convenience.
There you have it – a magnificent, aromatic, and deeply comforting Chicken Mandi that turns any dinner into a celebration. This beautiful, shared platter is a true expression of hospitality and flavor. We hope you enjoy making this incredible dish! Happy cooking!
Estimated Nutritional Information (per serving)
Calories: 680; Protein: 45g; Carbohydrates: 65g (Fiber: 4g, Sugars: 6g); Fat: 26g (Saturated Fat: 6g); Sodium: 1150mg;
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
