Baked Chicken with Almonds and Rice- Al-Mandi

In Saudi Arabia, poultry and meat are cooked in many ways, and one of the most popular is al-mandi. An al-mandi dish refers, traditionally, to an ancient method of cooking chicken or lamb where it is placed in a large pot and mixed with rice, spices and water. The pot is then placed in a deep hole with hot coals, and is completely covered while the food cooks. While its method in the modern age has changed, its flavor is almost the same. The almonds that garnish the rice bring a unique flavor to the dish and upscale presentation, suitable for any dinner table.

SERVES: 4

PREP TIME: 15 minutes

SOAKING TIME: 5 minutes

COOKING TIME: 1 hour 25 minutes

STANDING TIME: 30 minutes

INGREDIENTS:

• 1 1/2 lbs (750 g) chicken legs with skin on
• 2 cloves garlic, crushed to a paste
• 1 teaspoon salt
• 1 teaspoon Arabian Gulf Spice Mix (Baharat)
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground red pepper (cayenne)
• 2 1/4 cups (565 ml) water
• 1 onion, finely chopped
• 2 tablespoons butter
• 1 cup (200 g) uncooked Basmati or other white long-grain rice, soaked for 5 minutes, thoroughly rinsed, and drained
• 4 tablespoons blanched whole almonds, toasted, for garnish
• 4 to 6 lime wedges, for serving

INSTRUCTIONS:

1. Preheat the oven to 350°F (175°C).
2. In a large saucepan, combine the chicken legs, garlic, salt, Arabian Gulf Spice Mix, cumin, coriander, black pepper, ground red pepper, water, and half of the chopped onion. Bring to a boil and simmer over medium-low heat for 15 minutes. Remove from heat. Take out the chicken legs and set aside. Keep the saucepan with the broth aside (do not discard the broth).
3. Grease a 9 x 13 x 2 inch (23 x 33 x 5 cm) baking pan and place the chicken legs in it. Cover with foil and bake for 40 minutes.
4. Meanwhile, melt butter in a medium skillet over medium heat. Add the remaining half of the chopped onion and fry for 10 minutes.
5. Place the fried onion and rice in the saucepan with the reserved broth. Bring to a boil over high heat. Cover and cook over medium-low heat for 12 minutes, stirring occasionally to prevent sticking. Remove from heat, cover, and let it cook in its own steam for 30 minutes.
6. Spread the cooked rice on a platter and place the baked chicken legs on top. Garnish with toasted almonds. Serve with lime wedges.