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chicken mandi served on a platter of spiced rice with raisins and almonds

Chicken Mandi

Oven-roasted halal chicken marinated in yogurt and hawaij, served over fragrant spiced rice with raisins and almonds.
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Prep Time 20 minutes
Cook Time 50 minutes
Marinating 30 minutes
Servings: 4
Course: Main Course
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 2 lbs bone-in chicken thighs and drumsticks
  • 2 tbsp hawaij spice blend - or the substitute in the notes
  • 2 tbsp plain whole-milk yogurt
  • 1 tbsp oil
  • 1 tsp salt
For the rice
  • 2 cups basmati rice - rinsed until the water runs mostly clear
  • 1 tbsp oil or ghee
  • 1 onion - diced
  • 1 tbsp tomato paste
  • 3 cups chicken broth - halal-certified
  • 1/2 tsp salt - adjust to your broth
  • 1/4 cup raisins
  • 1/4 cup slivered almonds - toasted

Equipment

  • 1 Sheet pan with a wire rack (optional)
  • 1 Medium pot with a tight lid
  • 1 Instant-read thermometer

Method
 

  1. Mix the chicken with the hawaij, yogurt, oil, and salt. Cover and refrigerate for at least 30 minutes, or overnight.
  2. Heat the oven to 425°F. Arrange the chicken on a rack set over a sheet pan. Roast 35 to 40 minutes, until deep golden and cooked through (about 175°F).
  3. While the chicken roasts, heat the oil in a pot over medium heat. Cook the onion for 5 minutes until soft, then stir in the tomato paste for 1 minute.
  4. Add the rinsed rice and stir for 1 minute to coat. Add the broth and salt and bring to a boil. Reduce to the lowest heat, cover tightly, and cook 18 minutes without lifting the lid. Rest, covered, for 5 minutes.
  5. Fluff the rice and fold in the raisins. Heap it on a platter, set the chicken on top, and scatter with toasted almonds.

Notes

  • Hawaij substitute (for 2 tbsp): 2 tsp cumin, 2 tsp coriander, 1 tsp ground cardamom, 1 tsp black pepper, 1/2 tsp ground cloves, 1/2 tsp turmeric.
  • Marinate overnight if you can. It deepens the flavor.
  • A rack lets the chicken crisp on all sides instead of sitting in its juices.
  • Basmati keeps its grains separate and fluffy.
  • Lamb is traditional. It needs a longer, lower roast.
  • Leftovers keep 3 days in the fridge.