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Chicken Mandy: A Taste of Yemen & Saudi Arabia

The aroma still lingers in my memory – that heady mix of smoky coal, fragrant spices, and perfectly cooked chicken. My first encounter with Chicken Mandy was at a small family gathering in Riyadh, Saudi Arabia. The patriarch, a jovial man with twinkling eyes, presided over a large platter of golden rice and succulent chicken, all subtly infused with a captivating smoky flavour. It was more than just a meal; it was a celebration of family, tradition, and the rich culinary heritage of the region, and I knew I had to learn how to recreate it.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 3-4
Yields: 1 small chicken with rice
Dietary Type: Halal

Ingredients

1 baby chicken, with skin on, cut up
1 ¼ teaspoons mandy mixed spice (recipe to be posted – see note below)
Sea salt, to taste
1 cup basmati rice, rinsed and soaked
1 tablespoon butter, divided
3 tablespoons butter, divided
1 onion, finely chopped
1 small tomato, diced (may use canned)
3 cardamom pods, bruised
2 whole cloves (not garlic)
Sea salt & freshly ground black pepper, to taste
2 cups chicken stock (I use homemade to be gluten-free and halal)
Shell of half onion, not actual shell the white part (or two halves to make a bowl shape that won’t leak)
1 bukhoor coal

Note: Mandy spice is a blend of spices that typically includes cumin, coriander, cardamom, cloves, white pepper, and sometimes saffron. If you can’t find a pre-made blend, you can create your own by grinding these spices together.

Equipment Needed

Non-stick sauté pan (or well-seasoned cast iron pan)
Separate saucepan with lid
Measuring cups and spoons
Tongs

Instructions

Prepare the Chicken: Make sure the skin is left on the chicken. This is one of the keys for cooking Mandy because the skin produces natural fat to cook in the spices. This is why we do not use an oil. Rub mandy spice and sea salt, to taste, all over chicken pieces.
Cook the Chicken: Place in a non-stick sauté pan (or a well-seasoned cast iron pan). Cook chicken uncovered with no oil until tender and brown.
Reserve Chicken and Pan Drippings: Place cooked chicken on a plate, reserving the pan remnants in the pan as they are. These drippings are full of flavor and essential for the rice.
Sauté the Onion: In a separate saucepan, sauté finely chopped onion with 1 tablespoon of butter until tender.
Add Aromatics and Rice: Add the whole bruised cardamom pods, cloves, chicken stock, sea salt to taste, and drained Basmati rice; stir.
Simmer the Rice: Bring to a full boil, add chopped tomatoes, then cover and reduce heat to low. Cook (do not remove lid) for 15 minutes or as long as you usually cook your rice.
Combine Chicken and Rice: After the chicken and rice are done, pour the rice into the sauté pan used to cook the chicken, mix around if transferring back to the other pot which I suggest if you use a cast iron pan like I do. This step infuses the rice with the chicken’s delicious pan drippings.
Create the Smoking Chamber: Place the onion shell bowl into the middle of the rice. If you make an indent in the rice it is easier.
Melt Butter and Add to Onion Bowl: Melt the remaining 3 tablespoons of butter and pour into onion bowl.
Arrange Chicken: Carefully place chicken around the pan, slightly close to the onion bowl.
Smoke the Mandy: Add a hot bit of coal into the melted butter and quickly shut the lid. Allow to smoke for 15 minutes, adding a new coal as needed. You may use 3 or 4 pieces of the same bukhoor coal. The smoking is what gives Mandy its signature flavour, emulating the traditional underground cooking method.
Remove Onion Bowl: Remove onion bowl carefully and discard.
Serve and Enjoy!

Expert Tips & Tricks

Rice Perfection: Ensure your basmati rice is properly rinsed and soaked. This removes excess starch, leading to fluffier, less sticky rice. I recommend soaking it for at least 30 minutes.
Spice Blending: Experiment with your Mandy spice blend. Adjust the ratios of cumin, coriander, cardamom, and cloves to suit your palate. A touch of saffron can add a beautiful colour and subtle flavour.
Coal Safety: Handle the bukhoor coal with extreme care. Use tongs and ensure adequate ventilation. Never leave burning coal unattended.
Pan Choice Matters: A well-seasoned cast iron pan will impart a deeper, richer flavour to the chicken and rice. However, a non-stick pan is perfectly acceptable, especially for beginners.
Chicken Doneness: Ensure the chicken is cooked through. Use a meat thermometer to check for an internal temperature of 165°F (74°C).

Serving & Storage Suggestions

Serve Chicken Mandy hot, straight from the pan. Garnish with fresh cilantro or parsley for a pop of colour. In Saudi Arabia, it is traditionally served with Salata Hara, a spicy tomato and chili salsa.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. A splash of chicken stock can help prevent the rice from drying out. You can freeze Chicken Mandy for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	657 kcal	N/A
Calories from Fat	345 kcal	53%
Total Fat	38.4 g	59%
Saturated Fat	16.2 g	81%
Cholesterol	97.7 mg	32%
Sodium	416.9 mg	17%
Total Carbohydrate	58.8 g	19%
Dietary Fiber	3.6 g	14%
Sugars	5.5 g	N/A
Protein	19.1 g	38%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Lamb Mandy: Substitute the chicken with lamb for a richer, more robust flavour. Adjust the cooking time accordingly.
Vegetarian Mandy: Replace the chicken with vegetables like cauliflower, eggplant, and zucchini. Use vegetable stock instead of chicken stock.
Spice Level: Adjust the amount of Mandy spice to control the heat level. Add a pinch of chili flakes for extra spice.
Rice Variety: While basmati rice is traditional, you can experiment with other long-grain rice varieties.
Smoked Paprika: If you don’t have bukhoor coal, a dash of smoked paprika can add a subtle smoky flavour to the rice.

FAQs (Frequently Asked Questions)

Q: What is Bukhoor coal and where can I find it?
A: Bukhoor coal is a type of incense coal, often used in Middle Eastern cultures to burn incense. You can typically find it in Middle Eastern grocery stores or online retailers specializing in incense and traditional products.

Q: Can I skip the smoking step if I don’t have bukhoor coal?
A: The smoking step is what gives Chicken Mandy its distinctive flavour, so skipping it will significantly alter the taste. You can try using smoked paprika as a substitute, but it won’t be quite the same.

Q: How do I bruise the cardamom pods?
A: Bruising cardamom pods helps to release their aroma. You can do this by gently pressing on them with the flat side of a knife or by using a mortar and pestle.

Q: Can I use boneless, skinless chicken?
A: While you can, it’s not recommended. The skin-on chicken is important for rendering fat that contributes to the overall flavour and moistness of the dish.

Q: How do I know when the rice is cooked properly?
A: The rice should be tender and have absorbed most of the liquid. If there’s still liquid in the pan after 15 minutes, continue cooking for a few more minutes until the liquid is absorbed.

Final Thoughts

Chicken Mandy is more than just a recipe; it’s an experience. The intoxicating aroma of smoked coal and spices, the tender, flavourful chicken, and the perfectly cooked rice combine to create a truly unforgettable meal. Don’t be intimidated by the smoking process – it’s easier than you think, and the results are well worth the effort. I encourage you to try this recipe and share your feedback. Serve it with a side of Salata Hara and a refreshing glass of mint tea for a complete and authentic Middle Eastern dining experience.

Chicken Mandy (Yemeni, Saudi) Recipe