Chicken Machboos Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 25 mins
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Total Time
1 hr 35 mins
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Servings
6
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Calories
573 kcal
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Course
Main Course
Chicken Machboos Recipe
Description
Chicken Machboos Recipe uses a spice blend central to Bahraini cuisine, such as baharat, cardamom, cinnamon, whole cloves, and dried lime (loomi), combined with turmeric and diced tomatoes for depth. Bone-in, skin-on chicken thighs and legs are browned, then simmered with the spice-infused onion mixture, creating a richly scented broth. Basmati rice is cooked in this broth, absorbing these warm, savory flavors. Fresh cilantro and parsley finish the dish, adding freshness that balances the spices.
The cooking method involves frying spiced onions and browning chicken separately to build layers of flavor before simmering with water and tomatoes. This technique yields tender chicken infused with aromatic spices. The use of whole spices such as cloves and cinnamon sticks contributes complexity. The dried lime or lemon zest adds a citrusy tang that cuts through the richness.
Serving the Chicken Machboos alongside toasted nuts or raisins is a common variation, adding texture and subtle sweetness. Toasted almonds or pine nuts complement the spices well. This dish functions as a complete meal due to the protein and rice combination and can be presented as a centerpiece for gatherings.
Using ghee or olive oil as the fat in cooking impacts the flavor, with ghee imparting a nuttier taste. It's best to watch the chicken carefully if broiling to finish, as the skin can burn easily. Whole spices enhance flavor more than ground spices and are recommended when possible.
Ingredients
- 4 tbsp ghee or olive oil
- 1 red onion thinly sliced, small
- 1 tbsp baharat seasoning
- 1 tsp Turmeric ground
- 2.5 lb bone-in skin-on chicken pieces, I used thighs and legs
- 1 oz diced tomatoes can, drained
- 3 clove whole
- ½ tsp ground loomi dried lemon/lime, can also use the zest of ½ lemon
- 2 cinnamon stick
- 1 tsp ground cardamom
- 1 tbsp salt
- 2 cups basmati rice rinsed
- 2 tbsp cilantro chopped, fresh
- 2 tbsp parsley chopped, fresh
Instructions
- Heat the 4 tbsp oil in a saucepan and fry the thinly slice red onion for about 5-7 minutes or until they turn translucent. Stir in 1 tbsp Baharat and 1 tsp turmeric and cook for 2 more minutes. Remove the onions to a small bowl and set aside.
- Add the 2.5 lb chicken pieces into the saucepan and brown lightly. You may need to work in batches so as not to overcrowd the pan. When the chicken is browned, remove it to a plate and then work on the next batch until complete.
- Add the 15 oz diced tomatoes, 3 whole cloves, ½ tsp ground loomi, 2 cinnamon sticks, 1 tsp cardamom, and 1 tbsp salt to the pot.
- Pour in 3 cups of water, then add the browned chicken back and the cooked onions back into the pot. Put a lid on it and turn the heat to high.
- Bring the water to a boil, then reduce it and bring it to a simmer. Allow the chicken to simmer for about 20 minutes or until cooked through (and reaches an internal temperature of 165 degrees Fahrenheit).
- Remove the chicken from the pot and set aside.
- Add the 2 cups Basmati rice and 2 tbsp cilantro and parsley into the pot and bring back to a simmer. Cook, covered, on low for about 30 minutes until the rice is fully cooked. When done, remove the mixture from the heat and leave it to sit for 10 minutes with the lid still on.
- While the rice is resting, turn your oven to a broil. Put the chicken pieces on a cookie sheet and place under the broiler until they are brown and crispy.
- Add the rice to a large platter and top with the chicken pieces. Enjoy!
Notes
- Ghee, clarified butter, is traditional but olive oil can be used as a substitute.
- Using bone-in, skin-on chicken pieces such as thighs and legs improves flavor and juiciness; breasts may also be used.
- Loomi (dried lime) adds a distinctive citrus note; lemon zest can replace it if necessary.
- Adding toasted nuts like almonds or pine nuts, or raisins on top, is a common variation that adds texture and sweetness.
- Whole spices like cinnamon sticks and cloves provide more depth of flavor compared to ground forms; try to use whole spices when possible.
- Keep an eye on the chicken if finishing under a broiler to avoid burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 573kcal | 29% |
| Carbohydrates | 54g | 18% |
| Protein | 34g | 68% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 1247mg | 52% |
| Potassium | 642mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 176IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 105mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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