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5.0 from 21 votes

Chicken Machboos Recipe

A flavorful chicken and rice speciality, Machboos will show you the beauty and flavors of Middle Eastern cuisine. Dive right into Bahraini culture by making this insanely delicious dish at home!

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 35 mins
Servings: 6
Calories: 573 kcal
Course: Main Course

Ingredients

  • 4 tbsp ghee or olive oil
  • 1 small red onion thinly sliced
  • 1 tbsp Baharat seasoning
  • 1 tsp ground turmeric
  • 2.5 lb bone-in skin-on chicken pieces, I used thighs and legs
  • 1 oz diced tomatoes can, drained
  • 3 whole cloves
  • ½ tsp ground loomi dried lemon/lime, can also use the zest of ½ lemon
  • 2 cinnamon sticks
  • 1 tsp ground cardamom
  • 1 tbsp salt
  • 2 cups basmati rice rinsed
  • 2 tbsp fresh cilantro chopped
  • 2 tbsp fresh parsley chopped

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. Remove the chicken from the pot and set aside.
  7. 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.
  8. 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.
  9. Add the rice to a large platter and top with the chicken pieces. Enjoy!

Notes

  • Recipe adapted from The Complete Middle Eastern Cookbook by Tess Mallos. 
  • Ghee
  • is clarified butter popular in Indian and Middle Eastern cuisine. It is made by removing the milk solids from butter, leaving only the non-dairy part of butter behind. You can find ghee in the oil section of your grocery store or at an Indian market. If you are not able to find ghee, you can also use olive oil (pictured above). 
  • Baharat seasoning is a blend of 8 different spices that form the base for a lot of Bahraini cuisine. You can make your
  • Baharat Spice Blend
  • at home or you can buy it from the spice aisle of your grocery store. 
  • Use bone-in, skin on chicken. I used a combo of thighs and legs. You can also use breasts. 
  • Dried lime. See “Loomi” section for more information on this ingredient. You can replace it with the zest of ½ of a lemon if necessary.  
  • Some countries/recipes serve this dish with toasted nuts on top. Feel free to do this if you wish! Toasted almonds and pine nuts are a good choice. Raisins are also popular! 
  • Keep an eye on your chicken while under the broiler, as it can burn easily. 
  • If you can, try to find the cinnamon sticks and cloves before digging into your meal!.The cloves may be tricky to locate. 
  • Use whole spices when you can, as it adds a lot of flavor to this dish.
  •  
  • Ghee: Ghee is clarified butter popular in Indian and Middle Eastern cuisine. It is made by removing the milk solids from butter, leaving only the non-dairy part of butter behind. You can find ghee in the oil section of your grocery store or at an Indian market. If you are not able to find ghee, you can also use olive oil (pictured above). 
  • Baharat Seasoning: Baharat seasoning is a blend of 8 different spices that form the base for a lot of Bahraini cuisine. You can make your Baharat Spice Blend at home or you can buy it from the spice aisle of your grocery store. 
  • Chicken: Use bone-in, skin on chicken. I used a combo of thighs and legs. You can also use breasts. 
  • Loomi: Dried lime. See “Loomi” section for more information on this ingredient. You can replace it with the zest of ½ of a lemon if necessary.  
  • Some countries/recipes serve this dish with toasted nuts on top. Feel free to do this if you wish! Toasted almonds and pine nuts are a good choice. Raisins are also popular! 
  • Keep an eye on your chicken while under the broiler, as it can burn easily. 
  • If you can, try to find the cinnamon sticks and cloves before digging into your meal!.The cloves may be tricky to locate. 
  • Use whole spices when you can, as it adds a lot of flavor to this dish.

Nutrition Information

Serving 1serving Calories 573kcal (29%) Carbohydrates 54g (18%) Protein 34g (68%) Fat 23g (35%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 123mg (41%) Sodium 1247mg (52%) Potassium 642mg (18%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 176IU (4%) Vitamin C 3mg (3%) Calcium 105mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 573

% 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.