Among all chicken and rice dishes, this Yemeni Chicken Mandi is undoubtedly the most unique. The dish has gained great popularity in the Levant over the last few years because of how delicious it is.
Perfectly spiced broiled chicken layered on top of aromatic yellow rice and garnished with toasted almonds and fresh chopped parsley. A perfect recipe such as this one is hard to beat!
Yemeni chicken mandi is traditionally slow-cooked in an underground so-called “oven”, a taboon. Thus, the dish ends up having a delicious smoky flavor.
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Taboon is a big hole with a lot of coals inside, where the chicken and rice are cooked. The chicken is usually placed on a rack on top of the rice so that all the juices can drip right into the rice pot.
This Yemeni dish is authentic, flavorful, and very filling. Serve it at a family dinner and I’m pretty sure everyone will adore it.
This recipe was not cooked in a taboon like the traditional way, and was rather adapted for the modern kitchen. However, the result is equally amazing and the taste is out-of-this-world delicious.
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It is best to use bone-in full chicken legs because it keeps the dish really tender and juicy. I do not recommend using chicken breast for this recipe since breast meat is usually dry.
Saffron is a must for this recipe, mostly because it adds a very beautiful yellow pigment to the rice and also gives a delicious aroma.
The rest of the powdered spices and mix well. Add water to cover and let it boil for 30 minutes on medium heat.
Kubaneh (jewish Yemeni Bread)
For the rice, add 3 tablespoons of oil to a pot. Add finely chopped onions and sauté over medium/low heat for 15 minutes so they soften and do not burn.
, add the chopped 1-inch-size bell peppers with the garlic and ginger. Sauté for 5 minutes, then add the soaked and drained rice along with mandi spices and whole spices.
Add the hot broth and cover, and adjust the salt to your taste. Let it boil for 5 minutes before lowering the heat to low and simmering for 10-15 minutes.
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, light 2 pieces of charcoal or use liquid smoke. When the rice and chicken are done, add the charcoal to foil in the middle of the rice and chicken and a drop of oil to let it smoke. Quickly cover the food with foil and let it sit for 5 minutes before removing the charcoal and discarding it.
Transfer the cooked rice to a large serving platter and place chicken on top of it. You can also garnish with freshly chopped parsley, toasted almonds, or pine nuts if you want to add some crunchy texture.
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
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You will definitely fall in love with this amazing recipe! Yemeni chicken mandi is such an awesome combination of perfectly broiled chicken with fluffy aromatic rice. So delicious!from the Yemen Cafe here in Brooklyn, I’ve wanted to learn to make it. I’d been doing all sorts of research but hadn’t quite landed the recipe I thought would get me to what I was enjoying at Yemen Cafe.
Which was one ingredient in some of the recipes, but appeared to be a soup in its own right (did I really have to make one soup, in order to make a second soup? And if so, was the same meat used?).
At some point in 2017, at one of my volunteer sessions at the Arab American Family Support Center (AAFSC), I tried to use these culinary questions as practical convo for our English conversation practice but it proved a bit too complex.
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A weeks later I had the guts to ask my server at Yemen Cafe for help. I had just polished off yet another bowl of
And then in early 2018, I finally got up the nerve to ask a neighborhood mom whom I initially met at AAFSC, but now also saw most weeks because our son’s were in adjacent classrooms. I first invited her for Biryani at our house (I was often asked for my recipe at the AAFSC) and asked if someday she would give me Yemeni cooking lessons. She asked to set a date immediately for that and we were off and running!
She brought her two children and two friends to help with the cooking. They wouldn’t let me help, but instead told me to take good notes while they demonstrated. Every now and again my daughter tried her hand, but otherwise, our kids made fast friends while the ladies and I were in the kitchen.
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So much that she requested that I put it in her lunch this week! And dear son is still smitten by the Kidem, ever since that surprise treat one morning last week.
I had asked ahead of time if there was any music I should have playing but my new friends didn’t have anything in mind.
The day they came over for the Yemeni home cooking lesson I opted to play Methal who I learned about it via Spotify’s “I’m with the Banned” series (watch the video featuring her here). I love her vibes and her lyrics are great.
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BUT, soon after that lesson I came across Yemen Blues and became obsessed, even seeing them live in New York City a couple times. Since then, their music is not only a part of our regular rotation, it’s a requirement when we eat Yemeni food (home cooked or ordered from Yemen Cafe).
I’ve seen Yemen Blues live a few times in NYC and they were incredible shows. This video of them playing Jat Mahibathi (incidentally my fav of their songs) in Old City Jerusalem is pretty fabulous.
. The types of “typical” meat (lamb, chicken and even fish!) and vegetables also changes by region. On top of that, family preferences dictate the recipe so there are many variations.
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I think a good equivalent is chili here in the US. There is no one way to make chili. It can be vegetarian or full of meat, and both of those versions vary wildly. The meat can vary from hunks of a single type of meat, to a variety of ground meats, or even just be based on some kind of sausage, and probably includes one or more types of beans. Vegetarian versions are likely heavier on beans and often have tofu or other substitutes.
(pronounced more like “morocg”) is the initial soup that is made, where the chicken and veggies cook in the broth, and then the
(a special stoneware pot), mashing the veggies adding shredded meat (if desired), and possibly other veggies (they added okra to mine, which had been sauteed with oil, garlic and a bit of potato).
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Could not wait until dinner to eat the codem/kidem bread gifted to me at school dropoff so I enjoyed the still-warm bread with butter. divine.
Don’t skip this part. It takes a lot of time and arm power but the payoff is a very unique flavor and presentation. It’s so memorable that it’s the basis of my kids’ nickname for it: “the soup with the island.” NOTE: If whipping by hand, expect it to take about 20 minutes. This is how we did it, though I’ve seen some recipes that appeared to use some sort of a mixer.
We enjoyed this atop the shafuut, as well as atop the fahsa/salta (spooned on only enough for the individual eating it, and not stirred in).
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The moment of truth! Once your Mereg is done, it’s time to transform it into Fahsa. The below served 4 adults and 4 children, along with everything else on this page.If you don’t have a madara (large stone pot with low sides, that can go on the stove top), a 8-10 inch cast iron pan would probably work nicely. You will not only prepare the Fahsa in it, it should also be placed in the center of the table (or floor, as you might do do in Yemen*) and eaten family style, using bits of bread to dip/scoop. You may also want to add some of the sahwk right there in the pot, but only add enough for your won consumption, and don’t stir it in.
Update (29/4/18): YES. Take the time to make the bread. The Queen of Sheba site for their khobz bread which was turned out really good but I think I will try it again to perfect it; bread can be finicky! They also have a recipe for Kidem, which I will try next time)
My guest chefs made it inside my teapot but next time I would just do it in my favorite chai pot* for easier cleaning/viewing. The kids and I did a taste test and we all preferred it without milk (which is the way most patrons of Yemen Cafe seem to enjoy it when I’m there, as well. Personal preference! Try both…
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