Chicken Mandy Yemeni Saudi
The traditional way to cook mandy is underground but realistically that is just not possible for most of us so in this recipe you will learn how to do it at home and work with what you have for almost the same amazing flavor! Watch a video on the smoking of the rice & chicken for this recipe at, http://www.youtube.com/watch?v=9gfkj8txudi. In saudi this would traditionally be served with salata hara. Recipe to come. This dish will taste like it came from a pit or grill when finished. Recipe modified from www.yasalamcooking.com. Note: you need 1 bukhoor coal.
Steps
Make sure the skin is left on the chicken.
This is one of the keys for cooking mandy because the skin produces natural fat to cook in the spices.
This is why we do not use an oil.
Rub mandy spice and sea salt , to taste all over chicken pieces.
Place in a non-stick saute pan , cook chicken uncovered with no oil until tender and brown.
Place cooked chicken on a plate reserving the pan remnants in the pan as they are.
In a separate pan saute finely chopped onion with 1 tbs butter until tender.
Add the whole bruised cardamom pods , cloves , chicken stock , sea salt , to taste , and drained basmati rice.
Stir.
Bring to a full boil add chopped tomatoes then cover and reduce heat to low.
Cook for 15 minutes or as long as you cook your rice usually.
After the chicken and rice are done pour the rice into the saute pan used to cook the chicken , mix around if transferring back to the other pot which i suggest if you use a cast iron pan like i do.
Place the onion shell bowl into th.
Ingredients
baby chicken, mixed spice, sea salt, basmati rice, butter, onion, tomatoes, cardamom pods, whole cloves, salt & freshly ground black pepper, chicken stock