Mandi Laham / Dijaj Hadramout (Smoky Spiced Chicken & Golden Saffron Rice with Sahawiq Salsa) – Authentic Yemen Recipe

Ingredients for Mandi Laham / Dijaj Hadramout (Smoky Spiced Chicken & Golden Saffron Rice with Sahawiq Salsa) (4 Servings)

• 1.25 lbs (or 2.5 cups) saffron-and-turmeric rubbed chicken thighs, prepped into bite-sized pieces
• 1.5 cups long-grain basmati rice, washed and trimmed
• 1 cup fresh blended tomato-garlic-chili-cilantro sahawiq salsa
• 1 medium onion and 3 cloves garlic, finely minced with whole cardamom
• 1.5 tbsp traditional Yemen seasoning (cloves, bay leaf, black peppercorns, saffron, raisins and almonds)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and whole cardamom until golden.
2. Add cloves, bay leaf, black peppercorns, saffron, raisins and almonds along with saffron-and-turmeric rubbed chicken thighs and long-grain basmati rice, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with fresh blended tomato-garlic-chili-cilantro sahawiq salsa.