Chicken Machboos (Bahraini Chicken and Rice)
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 45 mins
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Total Time
1 hr 55 mins
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Servings
6
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Calories
675 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Chicken Machboos (Bahraini Chicken and Rice)
Description
This Chicken Machboos recipe begins with preparing the baharat spice blend by roasting whole spices including black peppercorns, cumin, coriander, cinnamon, cloves, and cardamom, then grinding to a fine powder mixed with paprika and nutmeg. This aromatic spice mix underpins the dish's complex flavor profile.
Chicken pieces are seared until skin is browned and crispy, then removed. Onions are sautéed with ghee or butter until golden, followed by ginger, garlic, and green chili. The baharat blend and turmeric are added to toast briefly. Chicken returns to the pot along with diced tomatoes, pierced dried limes (loomi), whole cardamom pods, cinnamon stick, ground cloves, and salt. Chicken broth is added, and the mixture simmers to blend flavors.
After cooking the chicken and spices, soaked basmati rice is added atop the stew without stirring, then covered and cooked until the rice absorbs the broth and steams tender. Fresh cilantro and parsley are stirred in at the end, and a few drops of rose water can be added to enhance aroma. The resulting dish features moist, spiced chicken and richly flavored rice with subtle citrus notes from dried limes and warm spices from the baharat.
Chicken Machboos is typically served as a main course, showcasing a balance of textures from tender meat and fluffy rice. The spices and herbs provide distinctive aromatic and savory elements characteristic of Middle Eastern home cooking.
Ingredients
- 2 onion diced, large
- 3 tablespoons ghee or unsalted butter
- 1 tablespoon baharat spice mix see recipe below
- 1 teaspoon Turmeric
- 2 tablespoons neutral cooking oil generic cooking oil
- 3 pounds chicken combination of thighs, legs and breasts
- 1 hot green chili pepper , e.g., jalapeno, seeded and diced
- 1 tablespoon ginger minced, fresh
- 5 cloves garlic , thinly sliced
- 2 Roma tomato diced (or 1 (14 oz) can diced tomatoes, drained, large
- 2-3 dried lime several holes punched throughout each one, Persian, aka loomi
- 5 green cardamom pods
- 1/8 teaspoon cloves ground
- 1 cinnamon stick about 2 inches long
- 2 1/2 teaspoons salt
- 2 1/2 cups chicken broth
- 2 cups basmati rice , soaked for at least 15 minutes, then rinsed and drained
- 3 tablespoons cilantro chopped, fresh
- 2 tablespoons parsley chopped, fresh
- rose water culinary grade
- For the Baharat:
- 1 tablespoon black peppercorns
- 1 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- 1 cinnamon stick , about 2 inches long
- 1 teaspoon clove whole
- 1/4 teaspoon cardamom seeds
- 1 tablespoon paprika
- 1/4 teaspoon ground nutmeg
Instructions
- To make the baharat: Place the 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 leftover baharat in an airtight jar.
- Heat the oil in a large heavy pot or 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 pot.Add the ghee (or butter), reduce the heat to medium, and fry the onions until starting to brown, about 10-12 minutes. Add the ginger, garlic, and green chile pepper and saute for another 2 minutes. Add the baharat and turmeric and cook for another minute. Return the chicken pieces to the Dutch oven 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 one hour.
- 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. 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.Serve with a green salad and yogurt raita (e.g. cucumber raita).
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 675 kcal
% Daily Value*
| Calories | 675kcal | 34% |
| Carbohydrates | 61g | 20% |
| Protein | 29g | 58% |
| Fat | 35g | 54% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 139mg | 46% |
| Sodium | 1012mg | 42% |
| Potassium | 654mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1018IU | 20% |
| Vitamin C | 9mg | 10% |
| Calcium | 95mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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