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5.0 from 3 votes

Arabian Chicken Kabsa - Machboos

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.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 20 mins
Servings: 4 people
Calories: 881 kcal
Course: Main Course
Cuisine: Middle Eastern

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

    Cup of Yum
  1. Heat olive oil in a large Dutch oven or heavy-based pot over medium-high heat.
  2. Brown the chicken leg quarters on all sides. Remove and set them aside on a plate.
  3. In the same pot, add ghee and sauté diced onions until golden brown.
  4. 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.
  5. Add green chili, fresh ginger, and garlic. Sauté for a few minutes.
  6. Mix in tomato paste and diced tomatoes. Cook until the tomatoes break down.
  7. Return the browned chicken to the pot. Pour in chicken stock and bring to a simmer. Cover and cook for about 45 minutes.
  8. Soak the basmati rice in cold water while the chicken is cooking.
  9. 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.
  10. Cover and simmer for an additional 20-25 minutes or until the rice is tender and the chicken is cooked through.
  11. Let the dish rest for 10 minutes before serving.
  12. Transfer the rice and chicken pieces to a serving plate. Garnish with chopped parsley or coriander and pine nuts.

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

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

% 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.