Yemeni restaurants around the world are known for their Haneed–chicken and meat. Usually this is made in a tanoor [clay oven filled with hot coals], but you can make it at home with the help of a pressure cooker and an oven.
You will need:
1) one whole chicken, cut into four equal pieces. Skin removed.
2) 1/2 cup of olive oil
3) 1 tblsp of cumin
4) 1tblsp of coriander
5) 1/4 tsp of ground cinnamon
6) 1/4 tsp of fresh ground pepper
7) 1/2 tsp of tumeric
8 ) 1/4 tsp of ground cardamon
9) salt to taste
10) 3 cloves of garlic, minced.
In a pressure cooker, on medium heat, add the chicken pieces, garlic, and all the spices. Mix well with spoon. Add a cup of water, and close pressure cooker and leave on medium low heat for 45 min to 1 hour. Remove chicken, and place in an oven dish [covered with foil] and place under the broiler until well browned from the top. Serve with rice, or fries.
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I thought Haneed was lamb and also cooked in the oven=(. The Yemeni families and restaurant here call it haneed or just lahma. Still the recipe for that is unavailable on the internet.
Yes, it can be cooked with lamb too, but we make it with chicken as well. And it is cooked in a clay oven with coal–called Tanoor–but since i don’t have that I can either cover it in foal and place it in the oven, or make it in a pressure cooker as well. Being resourceful. When i got and visit in Yemen will make it in a clay oven, and post some pics for you all to see how it is REALLY done. This turned out great though alhamdullilah–very moist on the inside.
Plus my husband does not eat meat a lot, and he prefers chicken. But will be making some Haneed Lamb for my guest soon and will post it Insha Allah. So watch out for it.
I dont have a pressure cooker and would love to make this..can i just cook this in a pot on the stove?
Thank you VERY MUCH for posting this recipe. Can you please clarify if the cooking time in the pressure cooker is 45 minutes to an hour “or” 1 hour and 45 minutes? Also, approximately how long does it take in the broiler for the chicken to brown, since it will be difficult to tell with it covered with aluminum foil?
I appreciate all your recipes, you are such a great chef!!
I am waiting for the the Haneed with lamb recipe, my mouth is watering for that :-)
Have to get some good meat insha Allah to make the Lamb Haneed :) and will call my mother up as well to give me a few tips before i venture into that and give you all a recipe you can rely on insha Allah. So hand in there. Thank you Nowal for your sweet words.
The cooking time is 45 minutes to an hour. You will expose the top part of the chicken to the broiler when you want to brown the tops. So, keep it open–and not too much because you do not want it to dry on you. Let me know how it turns out and if you have any more questions.
This was a delicious and easy to put together recipe. I made it tonight and everyone was happy, even my fussy hubby. I used 4 chicken drumsticks, instead of whole chicken. In addition, I used the broth from the chicken to make my rice and it turned out very tasty. I accompanied this dish with a salad, some pickles, and herbed yogurt. Thanks again for another great recipe :-)
My hubby said it was the best chicken he ever had =)) Thank you so much!
I am so happy it worked out for you :)
Dr lamya are you the daughter of hasna from Aden ? Sure all of you Adenis are awsome cooks
Salaam Hani,
Yes, I am Hasna’s daughter ! Ahmed Farid, is a name that sounds familiar to me. Maybe my mother used to mention this name a lot. Email me at lamuluma@gmail.com and let me know how you knew she was my mother.
Thanks.
Lamya
Hello Dr. Lamya,
I want to cook lamb haneed but am not sure if I can you use the chicken hanned recipe that you posted. will you do anything differently to cook a lamb hanned?
Thanks
Tia