Chicken Machboos (Bahraini Spiced Chicken and Rice)

Chicken Machboos (Bahraini Spiced Chicken and Rice)

Preparation Time
NaN/mins
Cooking Time
105/mins
Serving
4

PREPARATION

STEP 1

Heat the oil in a large Dutch oven over medium-high heat and fry the chicken pieces on both sides until the skin is brown and crispy. Transfer the chicken to a plate and leave the remaining oil in the Dutch oven.

STEP 2

Add the ghee (or butter), reduce the heat to medium, and fry the onions until starting to brown, about 10-12 minutes.

STEP 3

Add the ginger, garlic, and green chile pepper and saute for another 2 minutes.

STEP 4

Add the baharat and turmeric and cook for another minute.

STEP 5

Return the chicken pieces to the Dutch oven along with the tomatoes, dried limes, cardamom pods, cinnamon and cloves. Add the chicken stock and stir to combine. Bring it to a boil, reduce the heat to low, cover and simmer for one hour.

STEP 6

Add the cilantro, parsley and drained rice and stir to combine. Return it to a boil, reduce the heat to low, cover, and simmer for another 15-20 minutes until the rice is done and has absorbed the liquid.

STEP 7

Transfer the chicken and rice to a serving dish (either leave the chicken pieces tossed in with the rice, or place the chicken on top of the rice), and sprinkling with 1-2 tablespoons of rosewater (optional).

STEP 8

Serve with a green salad and yogurt raita.

INGREDIENTS

  • 2 large onions, diced
  • 3 tablespoons ghee or unsalted butter
  • 1 tablespoon baharat (see recipe below)
  • 1 teaspoon turmeric
  • 2 tablespoons vegetable oil
  • 3 pounds combination of chicken thighs, legs and breasts
  • 1 hot green chile, seeded and diced
  • 1 tablespoon fresh ginger, minced
  • 5 large cloves or garlic, thinly sliced
  • 2 large roma tomatoes, diced (or 1 (14 oz) can diced tomatoes, juices drained)
  • 2 dried limes (loomi), several holes punched throughout each one
  • 5 green cardamom pods
  • ⅛ teaspoon ground cloves
  • 1 stick cinnamon (about 2 inches long)
  • 2½ teaspoons salt
  • 2½ cups chicken stock
  • 2 cups basmati rice (soaked for at least 15 minutes, then rinsed and drained)
  • 3 tablespoons fresh cilantro, chopped
  • 2 tablespoons fresh parsley, chopped Rosewater for sprinkling (optional, but recommended)
  • Baharat
  • 1 tablespoon black peppercorns
  • 1 tablespoon cumin seeds
  • 2 teaspoons coriander seeds
  • 1 cinnamon stick (about 2 inches long)
  • 1 teaspoon whole cloves
  • ¼ teaspoon green cardamom seeds
  • 1 tablespoon paprika powder
  • ¼ teaspoon ground nutmeg
  • For the Baharat:
  • Set the paprika and nutmeg powders aside. Place all remaining ingredients (whole seeds, cinnamon stick and cloves) in a small frying pan and dry roast over medium-high heat, tossing regularly to prevent scorching, for 3-4 minutes or until very fragrant. Transfer to a spice or coffee grinder and let cool. Add the paprika and nutmeg and grind all the ingredients to a fine powder. Store left over baharat in an airtight jar.

PREPARED WITH

SERVINGS

4

Ingredients

Method

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