Eid Chicken Mandi-Style Quinoa

Name: Eid Chicken Mandi-Style Quinoa
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Gulf
Ingredients: 2 lbs (900 g) boneless, skinless chicken thighs, patted dry with paper towels; 2½ tbsp (12 g) baharat spice blend; 1½ tsp (8 g) kosher salt, divided; ½ tsp (1 g) freshly ground black pepper, plus more to taste; 1 whole (12 g) dried lime (loomi), pierced with a fork; 5 tbsp (75 ml) extra-virgin olive oil, divided (3 tbsp for searing, 2 tbsp for aromatics); 1 large (300 g) large yellow onion, thinly sliced; 4 cloves (20 g) garlic cloves, minced; 1½ cups (260 g) quinoa, rinsed; 3 cups (720 ml) low-sodium chicken broth; ⅔ cup (105 g) golden raisins; ¼ cup (10 g) fresh cilantro leaves, finely chopped; ¼ cup (35 g) pine nuts, toasted (optional)

From the MyKitchenBank Kitchen

A vibrant one-pot fusion of traditional Arabian mandi, this dish features tender roasted chicken thighs layered with fluffy quinoa, caramelized onions, and warm baharat spices. Dried lime brings subtle brightness, while raisins add sweetness. Perfect for Eid celebrations or a fragrant weeknight dinner.

Prep: 20 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 5 min
Makes: Serves 4 (about 1.5 cups per serving)

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Ingredients

4 servings

2 lbs (900 g) boneless, skinless chicken thighs, patted dry with paper towels
2½ tbsp (12 g) baharat spice blend
1½ tsp (8 g) kosher salt, divided
½ tsp (1 g) freshly ground black pepper, plus more to taste
1 whole (12 g) dried lime (loomi), pierced with a fork
5 tbsp (75 ml) extra-virgin olive oil, divided (3 tbsp for searing, 2 tbsp for aromatics)
1 large (300 g) large yellow onion, thinly sliced
4 cloves (20 g) garlic cloves, minced
1½ cups (260 g) quinoa, rinsed
3 cups (720 ml) low-sodium chicken broth
⅔ cup (105 g) golden raisins
¼ cup (10 g) fresh cilantro leaves, finely chopped
¼ cup (35 g) pine nuts, toasted (optional)

Equipment (6)

12-inch (30 cm) ovenproof Dutch oven or covered skillet with lid or aluminum foil
Cutting board
Sharp knife
Measuring cups and spoons
Small bowl
Meat thermometer (optional but recommended)

Steps

Before you start

Rinse the quinoa thoroughly in a fine-mesh strainer to remove any bitterness
Prepare all ingredients ahead—slice the onion, mince the garlic, and measure the spices and liquids
Gather your ovenproof Dutch oven or covered skillet; this recipe uses just one pot
Have a meat thermometer ready to check doneness

1
Preheat and season the chickenOven 400°F / 205°C
- Preheat your oven to 400°F (200°C).
- While it heats, combine 2 tablespoons baharat, 1½ teaspoons salt, and ½ teaspoon black pepper in a small bowl.
- Pat the chicken thighs dry with paper towels.
- Rub the spice mixture all over the chicken, working it into any crevices.
- Set the seasoned chicken on a plate.
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Ready when: Chicken is evenly coated with the golden spice rub and oven is preheating
Tip: Patting the chicken dry helps it brown quickly in the pan
2
Sear the chicken until golden
- Heat 3 tablespoons olive oil in your large ovenproof pot over medium-high heat.
- Once shimmering, add the chicken thighs in a single layer and sear without moving them for about 5 minutes until the underside is deep golden brown.
- Flip and sear the other side for 4–5 minutes until golden.
- Transfer the chicken to a plate; there should be flavorful browned bits stuck to the bottom of the pot.
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Ready when: Chicken is golden brown on both sides; juices run clear when a thigh is pierced
Tip: Don't move the chicken around while it sears—let it sit so it develops a crust
3
Cook aromatics and toast quinoa
- In the same pot, reduce the heat to medium.
- Add the remaining 2 tablespoons olive oil and the thinly sliced onion with a pinch of salt.
- Stir occasionally as the onion softens and begins to caramelize, about 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the rinsed quinoa and stir constantly for 2–3 minutes, coating it with oil and lightly toasting it.
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Ready when: Quinoa is lightly toasted and fragrant, onions are translucent and softened
Tip: Toasting the quinoa brings out its nutty flavor and helps it stay fluffy during cooking
4
Add broth and nestle chicken back in
- Pour in the 3 cups of chicken broth and add the remaining ½ teaspoon baharat, the whole pierced dried lime, and the raisins.
- Stir well, scraping up any browned bits from the bottom of the pot.
- Bring to a simmer.
- Nestle the seared chicken thighs back into the pot, arranging them on top of the quinoa and aromatics; they should be partially submerged in the liquid.
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Ready when: Liquid is simmering gently around the chicken
Tip: Partially submerging the chicken ensures it stays moist while the thighs finish cooking through
5
Roast until cooked throughOven 400°F / 205°C
- Cover the pot with a lid or aluminum foil and transfer to the preheated 400°F (200°C) oven.
- Roast for 20–25 minutes, until the quinoa is tender and fluffy, the broth is mostly absorbed, and the chicken reaches an internal temperature of 165°F (74°C) at the thickest part away from bone (use a meat thermometer to check).
- If liquid remains after 25 minutes, remove the lid and roast uncovered for an additional 3–5 minutes to evaporate it.
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Ready when: Quinoa is fluffy and all liquid is absorbed; chicken reaches 165°F (74°C) internal temperature
Tip: If you don't have a meat thermometer, pierce the thickest part of a thigh; juices should run clear and the meat should feel tender
6
Rest and fluff the quinoa
- Remove the pot from the oven and let it rest, covered, for 10 minutes.
- This allows residual heat to finish cooking the quinoa and allows the flavors to meld.
- Gently fluff the quinoa with a fork.
- Carefully remove and discard the whole dried lime (it's not meant to be eaten).
- Taste the dish and adjust salt and pepper as needed.
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Ready when: Quinoa is fluffy and fully tender; chicken is fully cooked through and tender
Tip: Don't skip the rest—it makes a real difference in the final texture
7
Serve with fresh herbs and nuts
- Divide the mandi among bowls or plates.
- Top each serving with a generous handful of fresh cilantro and a sprinkle of toasted pine nuts if desired.
- Drizzle with any pan juices remaining in the pot.
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Tip: The fresh cilantro adds brightness that beautifully balances the warm spices

Good to know

Tips

Quinoa absorbs flavors beautifully, so this dish will be deeply aromatic and well-seasoned—taste before adding more salt at the end
Use a meat thermometer to check doneness: chicken thighs should reach 165°F (74°C) internal temperature at the thickest part
The whole dried lime infuses the dish with subtle bitterness and brightness—don't chew it when eating, and discard it after roasting
For extra richness, stir in 1 tablespoon of ghee or unsalted butter at the end, right before serving

Make ahead

The chicken can be seasoned with the spice mixture and refrigerated for up to 4 hours ahead. Cook the dish as directed from the beginning.

Storage & reheating

Room temperature: Do not leave out longer than 2 hours. Refrigerator: Transfer to an airtight container and refrigerate for up to 3 days. Reheat gently in a covered pot over medium-low heat with a splash of water or broth. Freezer: Freeze in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat as above.

Substitutions

baharat spice blend → Equal parts ground cumin, ground coriander, ground cinnamon, and ground cardamom mixed together. Baharat is a traditional Arabian spice blend; if unavailable, create your own, though the flavor profile will shift slightly
dried lime (loomi) → 1 tablespoon fresh lemon or lime zest. Dried lime adds authentic depth and subtle bitterness; fresh citrus is brighter and more tart
quinoa → 1.5 cups long-grain white rice or basmati rice, uncooked; reduce chicken broth to 2.5 cups. Traditional mandi is made with rice; adjust the liquid ratio depending on which grain you choose
golden raisins → 2/3 cup chopped dried apricots, dates, or figs. Any dried fruit works; choose based on your preference for sweetness and flavor