CHICKEN MANDI Jun 1 Written By Eleanor Debel https://www.youtube.com/watch?v=d3ItlXf9B9c PrintCHICKEN MANDIYield 4-6Prep time30 MinCook time2 H & 30 MInactive time2 HourTotal time5 HourIngredientsChicken1 whole chicken¼ cup extras virgin olive oil ¼ tsp tsp turmeric ¼ tsp ground cardamom ⅛ tsp ground allspice ⅓ tsp garlic powder ⅛ tsp ground cumin ¼ tsp Sazon Sprinkling of paprika to color the chicken Rice2 Tbsp Ghee 1 shallot, sliced 1 jalapeno or serrano, cut in half lengthwise 6 cardamom pods 2 bay leaves6 Allspice berries 4 whole Cloves 10 Black peppercorns 1 dried black lime (optional) 2 cups basmati rice, rinsed thoroughly 2 cups chicken stock or water Zhoug Sauce1 Tomato, cut into chunks 1 bunch cilantro 1 jalapeno or serrano, cut into chunks 4 garlic cloves ½ tsp Kosher salt, plus more to taste InstructionsPreheat your oven to 300F.Spatchcock your chicken: using sharp scissors or a large knife, cut down the back bone of the chicken all the way down to open it up like a book. Flip the chicken over and firmly press down on the breast bone to flatten out the chicken so it lays flat against the cutting board. In a small bowl combine the olive oil, turmeric, cardamom, cumin, allspice, garlic powder and sazon. Whisk to combine, then lather the chicken all over with the spiced oil. Sprinkle on the paprika on the skin side of the chicken and set aside. In a large, deep pot with an opening larger than the size of the chicken, add the ghee and set over medium heat. Once the ghee has melted, add in the shallot and green pepper and stir, cooking till just softened, about 3 minutes. Add in all the spices and continue to stir over medium heat till the spices begin to toast, 2-3 minutes. Pour in the washed rice, stir to coat in the spiced ghee and then add in the liquid. Bring the pot of rice to a simmer, then remove from heat and cover the top of the pot tightly with tin foil.Use a knife or a skewer to poke holes all over the foil lid of the pot, this will allow the chicken dripping to flavor the rice. Place the chicken on top of the pot on the foil lid and carefully transfer the whole thing to the oven. Cook for 1 ½ -2 hours, until the chicken’s internal temperature reaches 165F.While the chicken cooks make the sauce: combine the tomato, cilantro, pepper, garlic and salt in a food processor and blend until smooth. Taste for seasoning and set aside until ready to serve. Remove the chicken from the oven, fluff the rice and transfer to a large serving platter. Place the chicken on top of the rice and serve with a bowl of the zhoug sauce on the side. To make the perfect bite, tear off a piece of chicken with your fingers, then grab a small pinch of rice with the chicken, add a dollop of sauce and enjoy. Similar RecipesSMOKED BRISKET SANDWICHMy Mom's Stuffed PeppersDid you make this recipe?Tag @thegoldenbalance on instagram and hashtag it # thegoldenbalance Eleanor Debel
CHICKEN MANDI Jun 1 Written By Eleanor Debel https://www.youtube.com/watch?v=d3ItlXf9B9c PrintCHICKEN MANDIYield 4-6Prep time30 MinCook time2 H & 30 MInactive time2 HourTotal time5 HourIngredientsChicken1 whole chicken¼ cup extras virgin olive oil ¼ tsp tsp turmeric ¼ tsp ground cardamom ⅛ tsp ground allspice ⅓ tsp garlic powder ⅛ tsp ground cumin ¼ tsp Sazon Sprinkling of paprika to color the chicken Rice2 Tbsp Ghee 1 shallot, sliced 1 jalapeno or serrano, cut in half lengthwise 6 cardamom pods 2 bay leaves6 Allspice berries 4 whole Cloves 10 Black peppercorns 1 dried black lime (optional) 2 cups basmati rice, rinsed thoroughly 2 cups chicken stock or water Zhoug Sauce1 Tomato, cut into chunks 1 bunch cilantro 1 jalapeno or serrano, cut into chunks 4 garlic cloves ½ tsp Kosher salt, plus more to taste InstructionsPreheat your oven to 300F.Spatchcock your chicken: using sharp scissors or a large knife, cut down the back bone of the chicken all the way down to open it up like a book. Flip the chicken over and firmly press down on the breast bone to flatten out the chicken so it lays flat against the cutting board. In a small bowl combine the olive oil, turmeric, cardamom, cumin, allspice, garlic powder and sazon. Whisk to combine, then lather the chicken all over with the spiced oil. Sprinkle on the paprika on the skin side of the chicken and set aside. In a large, deep pot with an opening larger than the size of the chicken, add the ghee and set over medium heat. Once the ghee has melted, add in the shallot and green pepper and stir, cooking till just softened, about 3 minutes. Add in all the spices and continue to stir over medium heat till the spices begin to toast, 2-3 minutes. Pour in the washed rice, stir to coat in the spiced ghee and then add in the liquid. Bring the pot of rice to a simmer, then remove from heat and cover the top of the pot tightly with tin foil.Use a knife or a skewer to poke holes all over the foil lid of the pot, this will allow the chicken dripping to flavor the rice. Place the chicken on top of the pot on the foil lid and carefully transfer the whole thing to the oven. Cook for 1 ½ -2 hours, until the chicken’s internal temperature reaches 165F.While the chicken cooks make the sauce: combine the tomato, cilantro, pepper, garlic and salt in a food processor and blend until smooth. Taste for seasoning and set aside until ready to serve. Remove the chicken from the oven, fluff the rice and transfer to a large serving platter. Place the chicken on top of the rice and serve with a bowl of the zhoug sauce on the side. To make the perfect bite, tear off a piece of chicken with your fingers, then grab a small pinch of rice with the chicken, add a dollop of sauce and enjoy. Similar RecipesSMOKED BRISKET SANDWICHMy Mom's Stuffed PeppersDid you make this recipe?Tag @thegoldenbalance on instagram and hashtag it # thegoldenbalance Eleanor Debel
