Chicken Mandy (A Perfect Recipe)

Recipe Source: YSC

The perfect recipe for Chicken Mandy. 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. You can watch the video for how to smoke, can watch it here, a well said video.

Ingredients:

Marinating
1 large chicken, cut up (with skin)
4 teaspoons mandy spice mix
2 teaspoons salt

Rice:

1-1/2 cups basmati rice
1 tablespoon butter
1 sliced onion (small)
1 tomato, diced
4 whole cardamom pods
2 bay leaves
salt and pepper to taste
1 chicken bouillon cubes (I used Maggi chicken cubes)
2 ½ cups water

smoking:
3 tablespoons butter
shell of half onion (bowl shaped)
bukhoor coal

Method Of Preparation

Wash and soak rice for minimum 1 hour. Drain it before cooking.

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

In a non-stick 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). (The skin will produce oil and will get cooked with that fat)

Next, In a 4-quart sauce pan, add butter. Add onion, whole cardamom, bay leaves, chicken cubes, salt and water; when water boils add rice and stir with a fork. Bring to a full boil add chopped tomatoes then cover and reduce heat to low. Cook (do not remove lid) for 25 minutes.

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 and quickly shut the lid. Allow to smoke for 15 minutes.

                          

Serve with salad