Mandi Dajaj (Yemeni Spiced Chicken and Rice)
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Ingredients
- 8 chicken thighs, bone-in skin-on
- 350 g basmati rice
- 1 onion, finely chopped
- 4 green cardamom pods
- 0.5 tsp ground cinnamon
- 0.125 tsp saffron threads
- 3 tbsp vegetable oil
- 600 ml chicken stock
Nutrition (per serving)
- Calories
- 889 kcal
- Protein
- 50.5 g
- Carbohydrate
- 72 g
- of which sugars
- 2.5 g
- Fat
- 43.6 g
- of which saturates
- 10.1 g
- Fibre
- 2 g
- Salt
- 1.65 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Rub the chicken thighs with 1 tablespoon of the oil, half the cardamom pods (lightly crushed) and the cinnamon, then roast on a tray for 35-40 minutes until deeply golden and cooked through with no pink remaining.
- 2
Meanwhile fry the onion in the remaining oil in a large pot for 5 minutes, then add the remaining cardamom pods and the chicken stock and bring to a simmer.
- 3
Soak the saffron threads in 1 tablespoon of hot water and stir in.
- 4
Rinse the basmati rice and add to the pot, cover and cook over a low heat for 15-18 minutes until the rice is tender and fragrant.
- 5
Fluff the rice onto a platter and top with the roasted chicken.
- 6
Serve straight away.
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