Step 1

Add 3 tablespoons of oil to a pot. Add the quartered onion, mix until fragrant, then add chicken.

Step 2

Mix in the whole spices, then add the rest of the powdered spices and mix well. Add water to cover and let it boil for 30 minutes on medium heat.

Step 3

Remove the chicken and broil it until its skin gets crispy. I like brushing it with some oil and mandi spices before crisping.

Step 4

For the rice, add 3 tablespoons of oil to a pot. Add finely chopped onions and sauté over medium/low heat for 15 minutes, so they soften and do not burn.

Step 5

Add the chopped 1/2 inch-size bell peppers with the garlic and ginger. Sauté for 5 minutes, then add the cinnamon stick and the dried lime, and add the soaked and drained rice along with mandi spices.

Step 6

Add the hot broth, cover, and adjust the salt to your taste. Let it boil for 5 minutes before lowering the heat to low and simmering for 10-15 minutes.

Step 7

Light 2 pieces of charcoal or use liquid smoke. When the rice and chicken are done, add the charcoal to foil in the middle of the rice and chicken and a drop of oil to let it smoke. Quickly cover the food with foil and let it sit for 5 minutes before removing the charcoal and discarding it.

Step 8

Transfer the cooked rice to a large serving platter and place chicken on top of it. You can also garnish with freshly chopped parsley, toasted almonds, or golden raisins and caramelized onions.

Step 9

Serve with fresh salad, hot sauce, or yogurt. Best served with Yemeni Sahawiq.