This archive report was first published on 4 January 2020.
As we begin the New Year, let's explore a traditional dish from Yemen that has gained popularity in Kenya's coastal regions - the mouth-watering chicken mandhi rice.
Traditionally, mandhi or mandi is cooked with either chicken or lamb and a special blend of spices. The dish is slow-cooked in a tandoor, a cylindrical clay or metal oven built into the ground, where the chicken is suspended over the rice to infuse the flavors.
For our modified recipe, we'll use a baking tray, greaseproof paper, and a regular oven. Here's what you'll need:
- 1 whole capon (about 1.3kgs)
- 1/4 cup vinegar
- 1 tablespoon hot sauce
- 1 teaspoon black pepper
- 1 teaspoon garlic ginger paste
- 1 teaspoon paprika
- Juice of 1 lemon
- Salt to taste
- 1 cup basmati rice
- 2 cups water
- 1/2 teaspoon yellow food colour
- Greaseproof paper or foil
Now, let's get started:
- Preheat your oven to 200°C.
- Prepare the rice by cooking it in a pan with water and salt until it's fluffy.
- Meanwhile, marinate the chicken with salt, black pepper, garlic ginger paste, hot sauce, lemon juice, and vinegar.
- Place the rice on a baking tray, cover it with greaseproof paper, and put the chicken on top.
- Prick the paper to allow the flavors to seep into the rice.
- Bake for about 1 hour or until the chicken is browned, turning it after 40 minutes.
Once cooked, remove the chicken, dispose of the greaseproof paper, and fluff up the rice that's now super flavorful with the juices from the chicken. Serve it beside the chicken on a platter and enjoy!
Published on January 4, 2020.
