Saturday, April 11, 2009

Al Mandy Al Dajaj (Chicken Mandy)



One of my friends from the gulf told me about how they would go out in the desert and dig a pit to make this kind of chicken (or lamb) and rice called "mandy."
I could just picture the set up with the coals under the pot with the rice and the chicken hanging suspended over the pot to cook in the steam and the smoke of the coals.
I set out to recreate this lovely dish in an apartment kitchen, to the best of my ability, and this is what I came up with...

Please let me know what you think!!! :-D
For the Chicken:
1 Small Chicken (cornish hen) halved
2 tsp Lemon Juice
2 tsp Vinegar
2 tsp Olive Oil
Spices: Cumin, Black Pepper, Curry Powder, Paprika, Tumeric, Cardamom, Coriander, Salt, Galanqa
*amounts to your liking. Mine is HEAVY on the coriander and cumin.*

For the Rice:
2-3 Tomatoes
1 Green Pepper
2 Onions
1 tbsp Butter
1 tbsp Olive Oil
5-8 Cardamom Pods
1 stick Cinnamon
2 Bay Leaves
2 Chicken Bullion Cubes
Dash of Ground Galanqa
Salt to Taste
2 cups Basmati Rice
2-3 cups Chicken Broth (room temperature)
2 cups Water (room temperature)

1. Chop Veges in thin rounds/ circles

2. Mix all ingredients for the chicken and poke with holes, let rest

3. Soak the Rice for 30 minutes in some room temperature water

4. Run two wires through the chicken halves (make sure it is stainless steel wire... no weird alloys, lol)

5. Melt butter and Oil for the rice in a pan over the stove, add onions, cardamom, cinnamon, bay leaf and green peppers and cook until soft

6. Add bullion cubes, salt, and tomatoes until tomatoes are warm

7. Add soaked rice into the pan and stir until thoroughly mixed

8. Spread rice and vege mixture into roasting pan and add broth and water

9. Next, hang chicken from wires inside the oven over the place where the rice will cook (so that the steam will directly hit the chicken as it cooks

10. Cook in 350F oven for about an hour and a half until rice is done (you may have to add liquid or use less than the 5 cups I recommended depending on the humidity of your home and the ventilation in your oven.)

I hope you enjoy!!!!

Friday, April 10, 2009

Dinner Rolls



These are a family favorite, for sure. It is faster if you have a bread machine, but I don't have one so I will post the recipe as I do it. :-)

3 1/4 cup flour
1/4 cup sugar
1 tsp salt
1 tbsp yeast
1 egg
1 cup warm water
2 tbsp melted/softened butter

1. combine all dry ingredients
2. add butter and egg, and add water a little at a time until the dough is the right consistancy. it should be smooth, elastic and ever so slightly sticky.
(depending on the humidity you may need to add a little bit of flour or butter)
3. knead for 10 to 15 minutes
4. let rise in a greased bowl until doubled in size
5. shape into about 16 even rolls, and let rise for another 15 or 20 minutes on an oiled cookie sheet
6. bake at 375F for 12-15 minutes until the tops are a little browned

*NOTE: if you make 8 instead of 16, you can use them as hamburger buns :-)*