Chicken Majboos
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
1 hr
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Servings
8 servings
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Calories
456 kcal
-
Course
Main Course
-
Cuisine
Middle Eastern
Chicken Majboos
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Chicken majboos, also known as kabsa, is a popular Middle Eastern chicken and rice dish flavoured with smokey, earthy spices and a tartness from dried black lemons.
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Ingredients
Chicken rub
- 8 pieces chicken (2 baby chickens cut into 4 pieces), skin on
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon salt
Machboos
- 2 tablespoons ghee or olive oil
- 2 large onions diced
- 1 tablespoon garlic chopped
- 1 tablespoon ginger chopped
- 2 green chillies chopped (optional)
- 5 tablespoons baharat spice mix divided into 3 tablespoons + 2 tablespoons
- ½ teaspoon Turmeric
- 400 g tomatoes 15 oz. or fresh chopped tomatoes
- 2 dried black limes washed and sliced in half
- 1 teaspoon salt
- 500 ml water 2 cups
- 800 g basmati rice 4 cups, washed and drained
Baharat spice mix
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon black peppercorns
- 1 tablespoon paprika
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 5 cloves
- 2 green cardamom pods
- ½ teaspoon salt
Garnish (optional)
- 2 tablespoons fresh parsley chopped
- 2 tablespoons lemon juice
- 2 tablespoons pomegranate seeds
Instructions
Chicken rub
- Mix together ½ teaspoon salt , 1 teaspoon ground coriander, 1 teaspoon paprika and 1 teaspoon salt and rub over 8 pieces chicken (under the skin) then set aside
- Cover and chill for 30 minutes to 12 hours (optional). Remove from the fridge 30 minutes before cooking.
Baharat spice mix
- In a small saucepan on medium heat, dry roast 1 tablespoon coriander seeds, 1 tablespoon cumin seeds, 1 tablespoon black peppercorns, 5 cloves and 2 green cardamom pods for 2 minutes till fragrant.
- Combine in a small bowl with 1 tablespoon paprika, 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg and ½ teaspoon turmeric then set aside.
Machboos
- Arrange the chicken in an oven proof baking dish and roast at 230℃/450℉ for 25 minutes till skin turns golden (it doesn't need to be properly cooked though at this stage).
- Meanwhile in a medium bowl mix the rice with 2 tablespoons baharat spices and set aside.
- In a large dutch oven or heavy bottom saucepan on medium heat, melt 2 tablespoons ghee, add chopped 2 large onions, cover and cook for 10 minutes, stirring occasionally till softened and brown.
- Stir in 1 tablespoon garlic, 1 tablespoon ginger, 2 green chillies, 1 teaspoon salt and 3 tablespoons baharat spices. Saute for 1 minute then add 400 g tomatoes, cover and cook for 5 minutes.
- Pour in 500 ml water and use a stick blender to blend to a smooth sauce. Add the halved 2 dried black limes then arrange browned chicken pieces over the top, cover and cook for 10 minutes.
- Stir in the seasoned 800 g basmati rice, replace the cover and cook for another 20 minutes. Garnish with 2 tablespoons fresh parsley 2 tablespoons lemon juice and 2 tablespoons pomegranate seeds then serve warm with a side serving of raita.
Notes
- Storing leftovers - store leftover majboos in a sealed container in the fridge for up to 3 days or freeze for up to a month then thaw in the fridge overnight. Reheat on low heat with a tiny amount of water so the rice doesn't dry out. Once reheated do not reheat again.
- leave the skin on the chicken so it remains succulent when roasted. You can always remove it after roasting if you wish. If you are using chicken without skin, take care not to overcook or it'll become dry.
- rub baharat spice and salt under the skin for flavour
- roast or grill the chicken till the skin is golden - it doesn't need to be fully cooked through as it will continue cooking in the pot.
- we use a cast iron dutch oven to make the machboos but you can use a large heavy bottomed saucepan for good heat distribution with a lid.
- you can roughly chop the onions, garlic, ginger and green chillies as they will be blended later for the sauce.
- use a stick blender to make a smooth sauce for best flavour.
- you may like to add some vegetables such as chopped carrots and/or potatoes when adding the chicken.
- season the rice with baharat spices for tasty rice.
- serve warm with a side of raita or cacik.
Nutrition Information
Show Details
Serving
1serving
Calories
456kcal
(23%)
Carbohydrates
91g
(30%)
Protein
9g
(18%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.001g
Cholesterol
10mg
(3%)
Sodium
492mg
(21%)
Potassium
375mg
(11%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
952IU
(19%)
Vitamin C
13mg
(14%)
Calcium
73mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 456kcal | 23% |
| Carbohydrates | 91g | 30% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 10mg | 3% |
| Sodium | 492mg | 21% |
| Potassium | 375mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 952IU | 19% |
| Vitamin C | 13mg | 14% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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