Mains
ChefBatoul Habhab
Smoked Paprika Chicken Mandi
Chicken mandi is one of the most popular dishes in the Arab world. This recipe, inspired by Indian and Pakistani cuisine, is rich in bold spice flavor, and you can adjust the heat level to your taste.
Ingredients
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- 1 whole chicken, cleaned and washed
- 2 tbsp smoked paprika
- 1/2 cup yogurt
- 1/4 tsp har paste
- cinnamon sticks
- bay leaves
- 1 tbsp coarse salt
- 1/4 cup vinegar
- 1/4 cup corn oil
- a pinch of black pepper
- 1 large onion, cut into small cubes
- 2 tomatoes, cut into cubes
- 1 chicken stock cube
- a pinch of salt
- 2 cups basmati rice
- Rice
Method
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- Rub the chicken well with the different spices and leave it in the marinade for at least 2 hours.Timers: 120 min
- Place the cinnamon sticks and bay leaves inside the chicken, then add the rest of the marinade mixture to the tray with the chicken and bake in a medium oven from the bottom only for 1 1/2 hours...
- Every 15 minutes or so, baste the chicken with the juices or sauce that will form as it cooks and from the marinade...Timers: 15 min
- When the chicken is fully cooked, place a piece of charcoal with some of the chicken cooking liquid and a small pinch of smoked paprika, then leave it in the oven until it releases smoke and the chicken takes on the flavor of charcoal and the smoky marinade.
- Smoked Paprika Rice
- Sauté the onion until it turns golden, then add the tomatoes, 1 tbsp tomato paste, a pinch of paprika, and kabsa spice...
- When the mixture thickens slightly, take out about 2 tablespoons and set them aside... then add 3 cups of water over the onion mixture and let it boil with the seasoning.
- When the water boils, add the rice and leave it over low heat until cooked. Once fully cooked, place a piece of charcoal on aluminum foil with a pinch of smoked paprika and cover the pot...
- To serve, place the chicken beside the rice and garnish with the sauce we set aside.
Recipe tags
MainsGulfDairy freeGluten freeNut freeEgg free
