Yemeni Chicken Mandi

Ingredients

1 cleaned chicken

½ lemon (placed inside the chicken)

 

Chicken marinade

1 tablespoon of olive oil

½ teaspoon of cumin

½ teaspoon of dry coriander

½ teaspoon of turmeric

½ teaspoon of salt

Pinch a black condiment

2 tablespoons of lemon juice

 

1 large onion, chopped

2 tablespoons of olive oil

1 cinnamon stick

3 whole cardamom pods

2 bay leaves

4 green bell pepper

2 cups basmati rice

2 cups of water

1 cup of chicken broth

1 tablespoon of saffron + 2 tablespoons of hot water

2 tablespoons of lemon juice

 

How to prepare

Mix the chicken marinade ingredients then rub the chicken with it well. Leave the chicken soaked in the marinade for at least half an hour.

To prepare the rice, cook the onion and olive oil in a pot over the heat, then add cinnamon, cardamom and bay leaf. Stir the mixture for one minute. Add green pepper and sauté for two minutes.

Add rice, water and broth then let it simmer on boil.

Put the rice in a tray then the chicken on top on a wire rack in the oven, so that the fluids fall on the rice while cooking the chicken for about an hour and a half or until the chicken becomes tender.

Remove the rice from the oven and pour water over it with saffron and lemon juice. Mix it well before putting chicken on top and serve it with yogurt.