Arabian Chicken Kabsa - Machboos
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 20 mins
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Servings
4 people
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Calories
881 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Arabian Chicken Kabsa - Machboos
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Arabian Chicken Kabsa, also known as Machboos, is an authentic Arab dish that's popular across the Gulf countries and enjoyed throughout the Middle East.
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Ingredients
- 1 tablespoon good quality olive oil
- 4 bone-in skin-on chicken leg quarters
- 1 tablespoon ghee
- 2 medium onions (diced)
- 1 teaspoon baharat
- 1 teaspoon Turmeric
- ½ teaspoon cinnamon powder
- ¼ teaspoon allspice
- ¼ teaspoon freshly ground black pepper
- 2 ½ teaspoon salt
- ⅛ teaspoon cloves
- 3 dried limes
- 1 cinnamon stick
- 5 cardamom
- 2 bay leaves
- 1 green chili (chopped)
- 1 tablespoon fresh ginger (finely chopped)
- 5 cloves garlic (finely chopped)
- 1 tablespoon tomato paste
- 2 large tomatoes (diced)
- 600 ml chicken stock
- 400 g basmati rice
- chopped parsley or coriander (to garnish)
- pine nuts (to garnish)
Instructions
- Heat olive oil in a large Dutch oven or heavy-based pot over medium-high heat.
- Brown the chicken leg quarters on all sides. Remove and set them aside on a plate.
- In the same pot, add ghee and sauté diced onions until golden brown.
- Stir in baharat, turmeric, cinnamon powder, allspice, black pepper, salt, cloves, dried limes, cinnamon stick, cardamom, and bay leaves. Cook for a couple of minutes until fragrant.
- Add green chili, fresh ginger, and garlic. Sauté for a few minutes.
- Mix in tomato paste and diced tomatoes. Cook until the tomatoes break down.
- Return the browned chicken to the pot. Pour in chicken stock and bring to a simmer. Cover and cook for about 45 minutes.
- Soak the basmati rice in cold water while the chicken is cooking.
- After cooking the chicken for 45 minutes, rinse the basmati rice under cold water until the water runs clear. Add it to the pot, stirring gently.
- Cover and simmer for an additional 20-25 minutes or until the rice is tender and the chicken is cooked through.
- Let the dish rest for 10 minutes before serving.
- Transfer the rice and chicken pieces to a serving plate. Garnish with chopped parsley or coriander and pine nuts.
Equipments used:
Notes
- Opt for bone-in, skin-on chicken leg quarters for extra flavor. Drumsticks, thighs, or a mix of both work well too.
- Brown the chicken before cooking to enhance its flavor.
- Rinse the rice under cold running water until it runs clear. Washing the rice will prevent them from sticking together and make them fluffy and flakey.
- Use the exact rice-to-water ratios as stated in the recipe. If using rice other than basmati, follow the instructions on the packaging for rice-to-water ratios.
- Let the dish rest for 15 minutes before serving.
- You can store leftover Chicken Machboos in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show Details
Calories
881kcal
(44%)
Carbohydrates
106g
(35%)
Protein
37g
(74%)
Fat
34g
(52%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
6g
Monounsaturated Fat
15g
Trans Fat
0.1g
Cholesterol
156mg
(52%)
Sodium
1866mg
(78%)
Potassium
1025mg
(29%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
972IU
(19%)
Vitamin C
36mg
(40%)
Calcium
117mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 881 kcal
% Daily Value*
| Calories | 881kcal | 44% |
| Carbohydrates | 106g | 35% |
| Protein | 37g | 74% |
| Fat | 34g | 52% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 156mg | 52% |
| Sodium | 1866mg | 78% |
| Potassium | 1025mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 972IU | 19% |
| Vitamin C | 36mg | 40% |
| Calcium | 117mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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