8 chicken mandi recipes

Handi chicken is the dum-style Pakistani classic: bone-in chicken cooked in a sealed earthenware pot with yogurt, whole spices, and paya (lamb foot) stock for deep flavor.

Freezer-friendly candied chicken glazed with maple syrup, ketchup, and white vinegar. Sweet, tangy, and ready to reheat over rice, pasta, or potatoes on busy nights.

Shereen Polo is a Persian jeweled rice pilau with saffron, julienned carrots, orange peel, almonds, pistachios, and rose water in sugar syrup. Served with crispy tahdig and a side of chicken stew.

Chicken Indienne, a creamy Anglo-Indian curry-spiced chicken braise with lemon-marinated pieces, sweet candied ginger, and a velvety cream sauce. Served with lime and rice.

Creamy chicken spread loaded with sweet California figs, crunchy nuts, and a zing of crystallized ginger. No cooking needed, just stir and spread for the best sandwich upgrade ever!

Roasted Cornish hens stuffed with brown rice, pineapple, currants, and macadamia nuts, basted in a sweet red pepper jelly glaze with crystallized ginger. A showpiece dinner for entertaining.

Bird of Paradise chicken braised in pineapple syrup with sherry, soy sauce, and crystallized ginger, topped with bell pepper, celery, papaya, and a glossy pan sauce.

Lighter chicken Waldorf salad with Granny Smith apple, mango, candied ginger, and walnuts in a tangy light mayo-chutney dressing. A tropical twist on the classic.