Below is a recipe for Yemini Mandi, a chicken and rice dish that would typically be cooked slowly in a tandoor oven from which it gets its characteristic smoky flavor.  If you were to make Mandi the traditional way, you would place a rack for the chicken over the pot of rice and wrap the two together such that the steam from the rice would help cook and moisten the chicken, and the drippings from the chicken would flavor the rice, and put all this in the oven.  But, we will aim to capture those flavors without a large tandoor or any balancing skills (of which I have none—just ask my yoga instructors!). Working with a standard American kitchen, that sadly does not include a charcoal pit or tandoor oven, I have modified the recipe to “work with what I’ve got” as they say.  That’s the beauty of cooking—you can always modify!

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Recipe: Yemeni Chicken Mandi with Dagoos Sauce–possibly the most delicious chicken & rice you’ll ever eat

Below is a recipe for Yemini Mandi, a chicken and rice dish that would typically be cooked slowly in a tandoor oven from which it gets it’s characteristic smoky flavor.  Working with a standard American kitchen, that sadly does not include a charcoal pit or tandoor oven, I have modified the recipe “work with what I’ve got” as they say.  That’s the beauty of cooking—you can always modify!

Serves 4

For this recipe you will need:
rice cooker
food processor (or blender)
standard oven

Ingredients

For the Chicken Marinade:

• 1 whole chicken, quartered (or 4 chicken breasts)
• 3 Tbsp yogurt
• 1/4 cup + 1 Tbsp vegetable oil, divided
• 1 Tbsp vinegar
• ½ tsp liquid smoke
• 7 garlic cloves, 3 smashed, 4 whole
• 4 bay leaves
• 1 Tbsp smoked paprika
• 1 Tbsp salt
• 1 tsp black pepper
• 1 tsp ground cardamom
• 1 tsp turmeric
• 1 tsp cinnamon, ground
• A pinch of saffron

For the Rice:

• 4 cups basmati rice
• 2 Tbsp ghee
• 2 whole dried lemons
• 5 pods whole cardamom
• 1 Tbsp allspice berries
• 2 cinnamon sticks
• 1 tsp whole cloves
• 2 medium onions, quartered
• 2 tomatoes, quartered
• 1 green jalapeno chili pepper, seeds removed
• 2 Tbsp tomato paste

For the Garnish:

• 2 Tbsp almonds slivered or pine nuts
• 2 Tbsp yellow raisins
• 1 Tbsp parsley, chopped

Dagoos Sauce:

• 1 onion
• 2 garlic cloves
• 1 jalapeno, seeds removed
• 3 tomatoes
• 2 Tbsp olive oil
• 2 Tbsp lemon juice
• Salt to taste

Instructions

Marinate the Chicken: Combine yogurt, ¼ cup oil, vinegar, liquid smoke, smashed garlic, bay leaves, paprika, salt, pepper, ground cardamom, turmeric, cinnamon, and saffron in a bowl. Coat the chicken thoroughly and refrigerate for 4-8 hours.

Prepare the Rice: Rinse the basmati rice and soak for 30 minutes with a pinch of salt. Drain and set aside.

Make the Spice Paste: In a food processor, blend the 4 cloves of garlic, quartered onions, tomatoes, jalapeno, and tomato paste until smooth.

Cook the Spices: In a skillet, heat 1 Tbsp oil with ghee. Add whole spices (cardamom, allspice, dried lemons, cinnamon sticks, cloves) and cook until fragrant. Stir in the spice paste from the processor.

Cook the Rice: In a rice cooker, combine the drained rice, spice mixture, and 1.5 times the water (approximately 6 cups). Start the rice cooker.

Bake the Chicken: Preheat the oven to 350°F (180°C). Place the marinated chicken in a baking dish, cover with foil, and bake for 20 minutes. Remove the foil and bake for another 20 minutes or until fully cooked.

Make Dagoos Sauce: Blend onions, garlic, jalapeno, and tomatoes with olive oil until chunky. Cook in a skillet with lemon juice and salt for 5 minutes. Set aside.

Prepare Garnishes: In a pan, toast almonds or pine nuts and then toss in raisins until just warm.

Assemble and Serve: Fluff the cooked rice, mixing in half of the nuts and raisins. Spread the rice on a serving platter, top with chicken, and garnish with the remaining nuts, raisins, and parsley. Serve with Dagoos sauce and optional sides like yogurt and boiled eggs.

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Enjoy!

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For the foodies: the origin story of Chicken Mandi

Yemeni Chicken Mandi has its roots deeply embedded in the culinary traditions of Yemen, where it originated. The name “Mandi” comes from the Arabic word “nada,” meaning ‘dew,’ reflecting the moist and dewy texture of the meat which is achieved through the unique cooking method.

Traditionally, Mandi was prepared in a tandoor, a type of clay oven that is buried in the ground, allowing the meat to cook slowly in its own juices and the steam generated from the hole. This cooking method gives the dish its distinctive tender texture and smoky flavor, as the meat is not only steamed but also gets a subtle smoky essence from the tandoor. The use of a tandoor for cooking Mandi is a testament to the adaptability of desert peoples who developed techniques to make the most of their cooking environments.

Over time, Mandi has spread across the Middle East and has become particularly popular in areas like Saudi Arabia, where it is often made with lamb and sometimes served as a festive dish during gatherings and celebrations such as weddings and Eid. Each region has put its own twist on the dish, adjusting spices and accompaniments to suit local tastes.

Today, Yemeni Chicken Mandi is celebrated for its flavorful combination of spices, including cardamom, saffron, and cloves, which are thought to have been introduced to Yemeni cuisine through historical trade connections with India and the broader spice routes.

Sadly, the war continues in Yemen as of the writing of this post.  To learn a bit more about the conflict, click here: https://www.aljazeera.com/news/2016/06/key-facts-war-yemen-160607112342462.html