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Mandi Dajaj Mahshiya
Stuffed Chicken Mandi
A flavorful Saudi Arabian dish featuring a whole chicken stuffed with spiced rice and herbs, then slow-cooked to perfection, often in a traditional tandoor or oven.
đ§ Ingredienser
- 1 kg Whole chicken(about 1.5 kg, cleaned)
- 2 cups Basmati rice
- 1 large Onion(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 2 medium Tomatoes(diced)
- 3 cups Chicken broth
- 3 tbsp Vegetable oil
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 4 pods Cardamom pods
- 1 stick Cinnamon stick
- 3 whole Cloves
- 2 leaves Bay leaves
- to taste Salt
- to taste Black pepper
- 0.25 cup Fresh parsley(chopped, for stuffing)
- 0.25 cup Fresh cilantro(chopped, for stuffing)
- 2 tbsp Lemon juice(for marinating chicken)
- 2 tbsp Olive oil(for marinating chicken)
đšâđł Instruktioner
- 1
Rinse the basmati rice and soak it in water for 30 minutes. Drain well.
â±ïž 30 minutes - 2
In a bowl, mix lemon juice, olive oil, salt, and pepper. Rub this mixture all over the chicken, inside and out. Set aside to marinate.
đĄ Proffstips: Allow chicken to marinate for at least 15 minutes. - 3
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
â±ïž 7 minutes - 4
Add minced garlic and grated ginger, sauté for another minute until fragrant.
â±ïž 1 minute - 5
Stir in diced tomatoes, turmeric, cumin, coriander, cardamom pods, cinnamon stick, cloves, and bay leaves. Cook for 2-3 minutes until spices are fragrant.
â±ïž 3 minutes - 6
Add the drained basmati rice to the pot and stir to coat the rice with the spice mixture. Pour in the chicken broth, add salt and pepper to taste. Bring to a boil.
đĄ Proffstips: Ensure rice is evenly distributed. - 7
Once boiling, reduce heat to low, cover the pot, and simmer for 15 minutes until the rice is partially cooked.
â±ïž 15 minutes - 8
While the rice is cooking, mix the chopped parsley and cilantro with a pinch of salt and pepper. This will be used for stuffing.
đĄ Proffstips: Fresh herbs add a vibrant flavor. - 9
Carefully stuff the marinated chicken with the herb mixture. You can secure the opening with toothpicks if needed.
đĄ Proffstips: Do not overstuff the chicken, as it needs space to cook evenly. - 10
Preheat your oven to 180°C (350°F).
â±ïž 10 minutes - 11
Place the stuffed chicken on top of the partially cooked rice in the pot. Ensure the chicken is elevated slightly so it doesn't sit directly in the rice.
đĄ Proffstips: You can use a rack or place the chicken on a bed of aromatics like onion slices. - 12
Cover the pot tightly with a lid or aluminum foil. Bake in the preheated oven for about 1 hour to 1 hour 15 minutes, or until the chicken is fully cooked and the rice is tender.
â±ïž 1 hour 15 minutesđĄ Proffstips: Check for doneness by piercing the thickest part of the chicken with a knife; juices should run clear. - 13
Once cooked, let the dish rest for 10 minutes before serving. Fluff the rice gently and serve the stuffed chicken on top.
â±ïž 10 minutes
đĄ Proffstips
- âFor a smoky flavor, you can add a piece of charcoal soaked in oil to the rice pot after cooking, then cover tightly.
- âAdjust spices according to your preference.
- âEnsure the chicken is thoroughly cooked to avoid any health risks.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add dried fruits like raisins or apricots to the rice stuffing for a touch of sweetness.
- Incorporate nuts like almonds or pine nuts for added texture.
- Grill the chicken for a few minutes after baking for a crispy skin.