Mix the yellow rice with the white rice, then serve.
Arabic-Style Lechon Manok is a fragrant, spice-laden twist on the classic Filipino roasted chicken—an East-meets-Islands creation that fills your kitchen with the irresistible aroma of warm spices, toasted herbs, and slow-roasted goodness. It’s familiar comfort wrapped in Middle Eastern flair, bringing together the soul of lechon manok with the bold character of Arabic cuisine.
The experience begins with the spice mix: a blend of herbs and aromatics that instantly transports you to bustling souks and open-air grills. Once the chicken is coated and massaged with this fragrant rub, it soaks up layers of flavor—earthy, citrusy, smoky, and slightly sweet. A squeeze of fresh lemon adds brightness, cutting through the richness and waking up every subtle spice note.
As the chicken roasts, first at high heat to lock in juices and then low and slow to achieve tenderness, your kitchen fills with a warmth that hints at cumin, coriander, paprika, garlic, and all the wonderful spices associated with Middle Eastern cooking. The skin develops a beautiful golden crust, while the inside stays incredibly moist and infused with depth. After a short rest, each slice reveals perfectly seasoned meat—juicy, aromatic, and comforting in every bite.
But what truly elevates this dish is what you serve it with. A generous helping of biryani rice—fluffy basmati soaked in the perfume of cumin, cloves, star anise, and bay leaf—creates a stunning, two-toned bed of yellow and white grains. Add warm pita bread and a creamy garlic aioli, and you have a complete feast that balances richness, acidity, spice, and texture.
Arabic-Style Lechon Manok is more than a roast chicken; it’s a culinary bridge. It brings together Filipino roasting tradition and Middle Eastern spice culture in one show-stopping centerpiece perfect for family gatherings, celebrations, or any day you want dinner to feel special.
Combine all the herbs and spices, then set aside.
Drizzle the chicken with oil, then sprinkle it with the spice mix, making sure to coat all sides. Marinate for at least 1 hour or overnight.
Place the chicken in a baking pan, then squeeze lemon over it. Bake at 200°C for 10 minutes. Lower the oven temperature to 170°C, then bake the chicken for another 1 hour. Once the chicken is cooked, let it rest for 10 minutes before slicing.
Serve with biryani rice, pita bread, and garlic aioli.
In a pot, heat the oil, then add the cumin, cloves, star anise, and bay leaf. Cook until fragrant.
Stir in the basmati rice, then add the water. Cover and cook for 30–40 minutes, or until the rice is fluffy.
In a bowl, transfer half of the rice, then drizzle it with turmeric to give it a yellow color.
Mix the yellow rice with the white rice, then serve.
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