Chicken Machboos

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Chicken Machboos

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Ingredients

Adjust Servings:
2 large Onions
3 tbsp Ghee
1 tbsp Baharat
1 tsp Tumeric
2 tbsp Vegetable Oil
3 lbs Chicken various cuts
1 Hot Green Chilli seeded and diced
1 tbsp Ginger
5 large cloves Garlic thinly sliced
2 Large Tomatoes diced or 14 oz can of chopped tomatoes drained
2-3 Dried Limes also known as Loomi
5 Cardamom Pods
1/8 tsp Ground Cloves
1 Cinnamon Stick
2 1/2 tsp Salt
2 1/2 cups Chicken Stock
2 cups Basmati Rice
3 tbsp Coriander
2 tbsp Parsley
Rosewater

Bahrain's national dish similar to Biryani and Kabsa

Cuisine:

Ingredients

Directions

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We chose the national dish of Bahrain, Chicken Machboos, which is said to have similarities with Biryani and Kabsa. I knew my children would enjoy this one pot, hearty meal given their love of rice and chicken, all I had to do was find all the ingredients!

I found this recipe on the Daring Gourment website. It had two ingredients I had never come across before; loomi or dried limes and Baharat. I managed to order Baharat with my weekly shop, but the Loomi were proving rather harder to source. My friend, Tamie, who has spent some time in The Gulf, suggested drying limes out in a low oven overnight, but in the end I managed to source them around the corner in Deptford after a tip off from my nutritionist friend, Kate Knowler.

The yoghurt raita worked a treat with the Machboos, my little ones said the meal was delicious and could we have it again. I’ll take that as a thumbs up.

Steps

1
Done

Heat the oil in a large casserole pan 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 casserole pan.

2
Done

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

3
Done

Add the ginger, garlic, chilli and saute for another 2 minutes

4
Done

Add the Baharat and turmeric and cook for another minute.

5
Done

Return the chicken pieces to the casserole pan along with the tomatoes, dried limes, cardamom pods, cinnamon, ground cloves and salt. Add the chicken stock and stir to combine. Bring it to a boil, reduce the heat to low, cover and simmer for 1 hour.

6
Done

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

7
Done

Transfer the chicken and rice to a serving dish and sprinkle with 1-2 tbsp of rosewater.

8
Done

Serve with a green salad and yoghurt raita

Zoe Negus

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