Mandi Chicken is a traditional Arabian dish made with spiced rice and tender, slow-cooked chicken. Its smoky flavor, aromatic basmati rice, and blend of Middle Eastern spices make it a royal meal that’s both comforting and grand. While Mandi originated in Yemen, its influence spread across the Arabian Peninsula and reached Turkey during the Ottoman era, where similar spiced rice dishes were adapted into Turkish cuisine. Turkish variations integrated milder spice profiles and local ingredients such as sumac, saffron, and dried fruits, creating a beautiful blend of Yemeni and Turkish culinary traditions.
Ingredients
For Chicken Marinade:
- 1 whole chicken (cut into 4–6 pieces)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp paprika
- ½ tsp cinnamon
- ½ tsp ground cloves
- 1 tsp salt
- ½ tsp black pepper
- 3 cloves garlic (minced)
- 1 tsp grated ginger
For Rice:
- 2 cups basmati rice (soaked 30 minutes)
- 1 large onion (finely sliced)
- 2 tbsp butter or ghee
- 4 cups chicken broth
- 2–3 cardamom pods
- 2 cloves
- 1 small cinnamon stick
- 1 bay leaf
- A pinch of saffron (optional, Turkish touch)
- Salt to taste
For Garnish:
- Fried onions
- Toasted almonds or cashews
- Fresh coriander or parsley
- Raisins (optional, Turkish influence)
Instructions
Marinate the Chicken
In a bowl, combine olive oil, lemon juice, garlic, ginger, and all the spices. Coat the chicken thoroughly and let it marinate for at least 1–2 hours (preferably overnight in the fridge).
. Cook the Chicken
- Preheat the oven to 200°C (390°F).
Place chicken on a baking tray and roast for 30–40 minutes until golden brown and cooked through.
Alternatively, you can grill or pan-fry it for extra smoky flavor.
. Prepare the Rice
- In a large pot, melt butter or ghee and sauté sliced onions until golden.
Add whole spices (cardamom, cloves, cinnamon, bay leaf) and sauté until fragrant.
Add soaked rice and stir for 2 minutes.
Pour in chicken broth and saffron.
Cover and cook on low heat until the rice is fluffy and cooked.
. Combine and Steam
- Place the roasted chicken pieces on top of the cooked rice.
Cover the pot tightly and let it steam on low for 10 minutes to infuse flavors.
Optionally, place a small piece of hot charcoal in a bowl with ghee, then cover for 5 minutes to add authentic smokiness (traditional Mandi style)
. Serve
Garnish with fried onions, toasted nuts, raisins, and chopped herbs. Serve with Yogurt sauce, Turkish Şakşuka, or Arabian tomato chutney (Dakkous).
Serving Suggestions
- Serve hot with Turkish Ayran (salted yogurt drink).
- Pair with roasted vegetables or cucumber-tomato salad.
- Ideal for festive occasions like Eid, weddings, or family gatherings.
Cultural Note
In Turkish regions influenced by Arabian culture (especially during Ottoman trade routes), Mandi became a celebratory meal. Turkish chefs added saffron and dried fruits for sweetness, symbolizing prosperity and joy a mark of how Yemeni and Turkish cuisines harmonized through centuries of exchange.
Nutrition Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 620 kcal |
| Protein | 38 g |
| Carbohydrates | 52 g |
| Fat | 24 g |
| Fiber | 2 g |
| Sodium | 890 mg |
