arabian chicken mandi in oven recipe
chicken mandi ingredients :
3 cups basmati rice
2 Tbsp ghee
2 tomatoes, rough chop
1 onion, diced
2 sticks cinnamon
10 pieces whole cloves
3 bay leaves
3 fresh chili pepper (optional)
10 whole cardamoms
5 cups chicken broth
3 tsp salt
For chicken:
1 chicken, quartered
1/2 tsp ground coriander
1 tsp ground lumi (dried lime)
1/4 tsp ground cinnamon
1/2 tsp paprika
1/2 ground turmeric
1/2 tsp pepper
2 tsp salt
2 Tbsp oil
1/2 lemon, juice
How make chicken mandi :
In a small bowl mix all the chicekn ingredients together:
chicken, spices, lemon juice and oil.
Massage chicken pieces with the spices mixture
let marinate refrigerated overnight or a couple of hours.
Preheat oven to 350F.
In a pan
sear the chicken pieces to a golden brown on each side
Set aside.
In the same pan
sauté onion in the ghee until translucent.
In a large oven safe baking dish
mix the cooked onion, tomatoes, rinsed and drained rice and all the whole spices and the broth.
Taste the broth to adjust salt
Make some slashes on the chili pepper and add it on top of the rice
Cover the baking dish with heavy duty aluminum foil
Poke holes in the foil with a barbecue skewer, and place chicken on top of the foil
Bring another piece of foil
and cover chicken tightly and completely with it to prevent steam from escaping.
Bake in the middle rack of the preheated oven for 90 minutes.
Before serving, take a small cup-shaped aluminum and place it on the surface in the middle of the rice and chicken.
Put 2 Tbsp oil.
Heat a piece of coal until red-hot
quickly put it in the oil cup and seal the dish with a large sheet of foil to trap the smoke.
Let stand for 5 minutes to infuse
uncover, discard the foil and coal
(CAREFUL! Make sure to throw water over it as it might cause a fire if you throw it in the garbage while still hot!).
To serve, take aluminum foil off
spoon the rice in the serving dish with chicken pieces on top
Bon appetit
