Mandi Dajaj Meknes Style
A fragrant and flavorful chicken dish inspired by Meknes, Morocco, but adapted with Saudi Arabian spices and cooking techniques. This Mandi features tender, slow-cooked chicken infused with aromatic spices, served over saffron-infused rice.
🧂 Ingredients
- 1 kg Whole chicken(cut into 4 pieces)
- 2 cups Basmati rice
- 1 large Onion(finely chopped)
- 4 cloves Garlic(minced)
- 1 tbsp Ginger(grated)
- 3 tbsp Vegetable oil
- 3 cups Chicken broth
- 0.5 tsp Saffron threads(soaked in 2 tbsp warm water)
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 4 pods Cardamom pods
- 1 inch Cinnamon stick
- 1 leaf Bay leaf
- 1.5 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Fresh parsley(chopped, for garnish)
- 0.25 cup Toasted almonds(for garnish)
👨🍳 Instructions
- 1
Marinate the chicken pieces with turmeric, cumin, coriander, salt, and pepper. Let it sit for at least 30 minutes.
💡 Tip: For deeper flavor, marinate overnight in the refrigerator. - 2
In a large pot or Dutch oven, heat vegetable oil over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
⏱️ 7 minutes - 3
Add minced garlic and grated ginger to the pot and cook for another minute until fragrant.
⏱️ 1 minute - 4
Add the marinated chicken pieces to the pot and sear on all sides until lightly browned.
💡 Tip: Searing helps to lock in juices and add color. - 5
Add the cardamom pods, cinnamon stick, and bay leaf to the pot. Stir well.
💡 Tip: These whole spices will infuse the dish with aroma. - 6
Pour in the chicken broth and bring to a simmer. Cover the pot and reduce heat to low. Let the chicken cook for about 1 hour, or until tender.
⏱️ 1 hour💡 Tip: Ensure the liquid is simmering gently, not boiling vigorously. - 7
While the chicken is cooking, rinse the basmati rice thoroughly. In a separate pot, combine the rinsed rice with 3 cups of water (or chicken broth for extra flavor) and the soaked saffron with its water. Add salt to taste. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
⏱️ 20 minutes - 8
Once the chicken is tender, carefully remove the pieces from the pot and set aside. You can broil them for a few minutes for extra crispiness if desired.
💡 Tip: Broiling is optional but adds a nice texture. - 9
Strain the cooking liquid from the chicken, discarding the whole spices. You should have a flavorful broth. If needed, add more broth or water to reach about 1.5 cups of liquid.
💡 Tip: This liquid can be used to moisten the rice if it seems dry. - 10
To serve, spread the cooked saffron rice on a large platter. Arrange the cooked chicken pieces on top of the rice. Drizzle with some of the reserved cooking liquid.
💡 Tip: Garnish generously. - 11
Garnish with chopped fresh parsley and toasted almonds.
💡 Tip: Toasting almonds enhances their nutty flavor.
💡 Pro Tips
- ✓Using a Dutch oven or a heavy-bottomed pot is recommended for even heat distribution.
- ✓Adjust the amount of spices to your personal preference.
- ✓For a smoky flavor, you can place a piece of charcoal in a small foil cup with a drop of oil in the pot and cover tightly for a few minutes before serving.
🔄 Variations
- Add a pinch of ground cloves for a more complex spice profile.
- Serve with a side of yogurt or a simple tomato and cucumber salad.