Chicken Mandy Recipe

Photo: Chicken Mandy Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Chicken Mandy Recipe. Enjoy cooking Arabian meals and learn how to make Chicken Mandy.

{perfect golden chicken that cooks with its own fat}

{lets smoke this baby}

{I wish you could smell this}

Author's Note:
In this recipe the traditional way to cook it is underground but realistically that is just not possible for most of us so in this recipe you learn how to do it at home and work with what you have for almost the same amazing flavor. In the Gulf countries mandy is made from either chicken or lamb. I have also made a video so that you can see how we smoke rice for this dish. Watch it here. Here in Saudi Arabia we love to serve Salata Hara with meat and rice dishes. You can find that recipe below.

You also want to make sure the skin is left on the chicken. This is one of the keys for cooking mandy because the skin produces natural fat for it to cook in with the spices. This is why we do not use oil. You can use the shell of an onion then add a cube of butter and a bukhoor coal in the middle of the rice and chicken to smoke it. Just quickly add the lid and allow it to sit for at least 15 minutes. This dish will taste like it came from a pit or grill when finished.

Cuisine: Saudi, Yemeni
Recipe Type: Main Dish Level: Advanced
Source: Ya Salam Cooking

Ingredients:

1 large chicken, cut up (I usually use chicken breast)
4 teaspoons mandy spice mix
2 teaspoons salt

Rice:
1-1/2 cups basmati rice
1 tablespoon butter
1 tomato, diced
4 whole cardamom pods
salt and pepper to taste
1 chicken bouillon cubes (I use Maggi rice or chicken)
3 cups water
 
Smoking:
3 tablespoons butter
shell of half onion (bowl shaped)
bukhoor coal
 
Preparation:

1. Wash chicken they dry with a paper towel. Cover chicken with spice mix, cover and allow to sit in refrigerator for a few hours.

2. In a non-stick saute pan on medium heat add chicken , cook chicken uncovered with no oil until tender and brown for 45 minutes (25 minutes on thick side, 20 on the other).

2. Next, In a 4-quart sauce pan saute add butter. Add whole cardamom, chicken bullion, salt, rice and water; stir. Bring to a full boil add chopped tomatoes then cover and reduce heat to low. Cook (do not remove lid) for 25 minutes.

3. Place cooked chicken on a plate reserving the pan. After the chicken and rice has cooked pour the rice into the saute pan used to cook the chicken. Place the onion shell with butter into the middle. Carefully place chicken around the pan. Add coal onto butter ans quickly shut the lid. Allow to smoke for 15 minutes. Serve.

Yields: 3 servings

Salata Hara Recipe

Every Arab country has a version of salata hara, this is the way the delicious spice is made in Riyadh the middle region of the Kingdom. Regardless of where you eat in Saudi Arabia you will be served cups of salata hara with every meal that contains chicken and rice. The spicy sauce
is perfect on top of it as well and easily be freshly made at home.

1 large tomato
1/2 cup fresh coriander
Juice of half a lemon
1/2 teaspoon salt
2 red chili peppers
2 teaspoons baharat spice blend

1. In a processor add tomato, coriander and chili pepper, lemon juice, baharat spice,
and salt.

2. Place in a container with a lid and store in the refrigerator until needed.

Yields: 1/2 cup

More from the Lebanese recipes kitchen:
 
Al Kabsa - Ancient Arabian Chicken and Fragrant Rice 
How to Make The Best Kabsa 
Arabian Biryani
Iraqi Biryani
Date and cinnamon stuffed lam 
Dajaj Mahshi

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