🍗 Chicken haneeth

Name: Chicken haneeth
Total time: 120 min
Yield: 4
Cuisine: Yemen
Ingredients: 1 whole chicken (about 1.5 kg); 400 g basmati rice, rinsed and soaked 30 minutes; 2 onions, sliced; 4 garlic cloves, crushed; 2 tsp ground cumin; 1 tsp ground cardamom; 1½ tsp turmeric; 2 tbsp oil, salt and black pepper

Origin: Yemen

764kcal

per serving · 400 g

191kcal

per 100 g

60 gProtein15 g / 100 g

28 gFat7 g / 100 g

68 gCarbs17 g / 100 g

Chicken haneeth is a whole chicken rubbed with a dry mix of cumin, cardamom and turmeric, slow-roasted until the meat is meltingly tender and served over yellow spiced rice. It is the poultry version of the famous Yemeni lamb haneeth, milder and quicker to cook. The skin turns deep golden and the juices flavour the rice beneath.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein15 g protein per 100 g — 31% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Not keto17 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

chickenricecumincardamomturmericoniongarlic

Recipe

4 servings120 min

Ingredients

1 whole chicken (about 1.5 kg)
400 g basmati rice, rinsed and soaked 30 minutes
2 onions, sliced
4 garlic cloves, crushed
2 tsp ground cumin
1 tsp ground cardamom
1½ tsp turmeric
2 tbsp oil, salt and black pepper

Method

Mix the garlic, cumin, cardamom, 1 tsp turmeric, salt, pepper and 1 tbsp oil; rub all over and inside the chicken. Marinate at least 1 hour.
Roast the chicken covered with foil at 180 °C for 60 minutes, then uncovered at 220 °C for 15 minutes until golden.
Meanwhile soften the onion in the remaining oil, add the rice, remaining turmeric, salt and 700 ml water; cover and cook on low heat 20 minutes.
Spread the rice on a platter, pour over the roasting juices and set the chicken on top.

How to make it lighter

Remove the skin before eating to cut a large share of the fat.
Take a palm-sized portion of rice and add salad or a tomato salsa.
Skim the fat from the roasting juices before pouring them over the rice.

History

Haneeth comes from Yemen and the south-west of the Arabian Peninsula, where meat was traditionally slow-roasted in a sealed pit oven; it is close kin to mandi. The chicken version is a popular everyday adaptation in Yemen, Saudi Arabia and the Gulf today.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →