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Yemeni · Dinner

Yemeni roast chicken over spiced rice (home-oven mandi)

Tender hawaij-spiced chicken roasted over fragrant basmati rice so its savory juices season the grains, served with a sharp tomato-chile sauce.

About 2 hr 45 minTotal
About 1 hr 45 minActive
$$$Cost
AdvancedDifficulty
Makes 6 servings
Home-oven Yemeni mandi with browned hawaij chicken thighs over fluffy spiced rice and fresh red-green zahawig alongside.

Equipment

  • Use another sturdy metal roaster; transfer the drippings if it is not stovetop-safe.

Ingredients

1× recipe · Makes 6 servings

  • 6 bone-in skin-on chicken thighs, about 3 pounds
  • 2 1/2 teaspoons kosher salt, divided
  • 2 tablespoons Yemeni hawaij for rice, divided
  • 2 tablespoons neutral oil
  • 1 large yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 cups basmati rice, rinsed and soaked 20 minutes
  • 3 cups low-sodium chicken stock
  • 2 bay leaves
  • 1 cinnamon stick
  • 4 green cardamom pods, lightly crushed
  • 3 ripe plum tomatoes, divided
  • 1 jalapeño or green chile
  • 1/2 cup cilantro leaves and tender stems
  • 1 tablespoon lemon juice

Instructions

  1. Season chicken with 1 teaspoon salt and 1 tablespoon hawaij; coat with half the oil and refrigerate 1 to 12 hours. Heat oven to 400°F.

  2. Heat remaining oil in a . Cook onion 7 minutes, add half the garlic and remaining hawaij for 1 minute, then stir in drained rice. Add stock, bay, cinnamon, cardamom, and 1 teaspoon salt and bring to a simmer.

  3. Set a lightly oiled fitted rack above the rice without touching the liquid. Arrange thighs skin-side up so drippings fall into the rice; cover the entire pan tightly with foil and bake 35 minutes.

  4. Remove foil, fluff the rice around the edges without disturbing the rack, and roast 20 to 30 minutes more until rice is tender and chicken reaches at least 175°F. Broil 1 to 3 minutes only if needed for browned skin, watching the spices closely. Rest 10 minutes.

  5. Blend tomatoes, chile, cilantro, remaining garlic and salt, and lemon juice into a coarse zahawig. Remove whole spices from the rice and serve chicken over the grains with the fresh sauce alongside.

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