Saudi-Style Chicken Mandi with a Hot Honey Glaze

A traditional rice and spice dish meets a bold, natural twist with I Am Hot Honey or I Am Real Honey.

🐓 Ingredients – Chicken

• 1 whole chicken, cut in halves or quarters
• 1 tbsp cumin
• 1 tbsp coriander
• 1 tbsp ground cardamom
• 1 tsp turmeric
• 1 tsp smoked paprika
• Salt & black pepper to taste
• Juice of 1 lemon
• 2 tbsp olive oil
• 2 tbsp I Am Hot Honey (or Real Honey for a softer touch)

🍚 Ingredients – Mandi Rice

• 2 cups basmati rice (soaked for 30 mins)
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1 large tomato, grated or blended
• 1 small piece of cinnamon
• 3 cardamom pods
• 3 cloves
• 2 bay leaves
• 1 chicken stock cube or 3 cups of broth
• Salt to taste
• Saffron strands soaked in warm water (optional)
• 2 tbsp I Am Real Honey to stir into rice at the end

🔥 Hot Honey Glaze

• 2 tbsp I Am Hot Honey
• 1 tbsp pomegranate molasses (or lemon juice for tang)
• Sprinkle of toasted sesame or black seeds (optional)

🧑🍳 Instructions

1. Marinate chicken in spices, lemon, olive oil, and honey. Leave 2 hours or overnight.
2. Bake or grill chicken until golden and cooked through (approx. 45 mins). Halfway through, brush with the Hot Honey Glaze.
3. In a pot, sauté onion and garlic. Add tomatoes, whole spices, and rice. Stir for 2–3 minutes.
4. Add broth, cover, and cook rice until fluffy.
5. Stir in saffron water and a spoon of I Am Real Honey to finish the rice with a gentle sweetness.
6. Serve chicken over rice. Drizzle more Hot Honey glaze for a dramatic final touch.

🐝 Chef’s Note:

Middle Eastern cuisine honors bold flavors and real ingredients, just like we do. Whether you choose the spice kick of Hot Honey or the smooth strength of Real Honey, you’re tasting something built from nature, not marketing.

Repeat after me - I Am Hot Honey 🍯