Paleo Chicken Mandi with Coconut "Rice"

Ingredients

• 1 3-4 lb Whole chicken
• 2 cups Unsweetened shredded coconut
• 2 tbsp Olive oil
• 1 large Onion
• 4 cloves Garlic
• 1 inch Ginger
• 2 tbsp Mandi spice blend
• 4 cups Chicken broth
• 1 tsp Smoked paprika
• 1/4 tsp Saffron threads
• 1 tsp Rose water
• 1/4 cup Almonds
• 1/4 cup Raisins
• 1/4 cup Fresh cilantro

Instructions

1. 1Rinse the 1 whole chicken thoroughly and pat it completely dry with paper towels. Rub the chicken all over with 2 tbsp of olive oil and 2 tbsp of Mandi spice blend. Place the seasoned chicken on a rack inside a large roasting pan.
2. 2Preheat your oven to 350°F (175°C). In a large, heavy-bottomed pot (such as a 6-quart Dutch oven), heat the remaining 2 tbsp of olive oil over medium heat. Add the 1 large onion, finely diced, the 4 cloves of garlic, minced, and the 1 inch of ginger, grated. Sauté for 5-7 minutes, stirring occasionally, until the onion is translucent and softened.
3. 3Pour 4 cups of chicken broth into the pot with the sautéed aromatics. Add 2 cups of unsweetened shredded coconut. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 20 minutes. Stir in 1 tsp of smoked paprika.
4. 4Carefully pour the entire coconut "rice" mixture from the pot into the roasting pan, surrounding the chicken. Cover the roasting pan tightly with aluminum foil. Bake in the preheated oven at 350°F (175°C) for 1 hour.
5. 5Remove the foil from the roasting pan. Continue baking for another 30-45 minutes, or until the chicken skin is golden brown and crispy, and an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). While the chicken finishes baking, in a small bowl, combine 1/4 tsp of saffron threads with 1 tsp of rose water and let it steep.
6. 6Carefully remove the roasting pan from the oven. Transfer the chicken to a cutting board and let it rest for 10 minutes; this allows the juices to redistribute, keeping the chicken moist. While the chicken rests, use a fork to fluff the coconut "rice" in the roasting pan, then gently stir in the saffron-rose water mixture.
7. 7Garnish the finished dish by sprinkling 1/4 cup of almonds, 1/4 cup of raisins, and 1/4 cup of fresh cilantro, chopped, over the chicken and coconut "rice". Serve the Paleo Chicken Mandi immediately.

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