Recipe information
Slow cooked Half chicken to reach maximum level of tenderness with Yemeni spices served wit rice, and soup
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Haneeth Chicken Ingredients
Cooking Directions
1. Prepare the Chicken
Clean the half chicken and pat it dry with paper towels. Rub the Yemeni spice mix all over the chicken, ensuring it gets into the crevices. Season with salt and black pepper.
2. Sauté Aromatics
In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
3. Brown the Chicken
Add the seasoned chicken to the pot and sear it for about 5-7 minutes on each side until browned.
4. Add Liquid and Simmer
Pour in the water or chicken broth, cover the pot, and lower the heat. Let it simmer for about 1.5 to 2 hours, or until the chicken is tender and fully cooked.
5. Cook the Rice
While the chicken is cooking, prepare the rice according to package instructions. Typically, this involves rinsing the rice, adding it to boiling water, and cooking until fluffy.
6. Serve
Once the chicken is done, serve it on a plate with the cooked rice on the side. Garnish with lemon slices and a ladle of the soup broth from the pot.