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Bahraini Chicken Machboos

Chicken Machboos (machboos ad-dajaj)

  • Author: Magida
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 4 1x

Description

Spiced rice with chicken and spices from Bahrain, a country in the Gulf


Ingredients

Scale
  • 1 chicken (about 1.5 kg, cut into 8 pieces)
  • 2 large onions (chopped)
  • 2 tbsp ghee
  • 1 tbsp baharat
  • 1 tsp turmeric
  • ½ cups peeled (chopped tomatoes or 2 small tomatoes)
  • 3 cloves
  • 1 black lemon (pierced once)
  • 2 pieces Cinnamon bark
  • 6 cardamom pods
  • 3 tsp salt
  • 1 tsp ground black pepper
  • 2 cups basmati or long-grain rice
  • 2 tbsp fresh chopped coriander leaves
  • 2 tbsp fresh chopped parsley
  • 1/2 cup water
  • 1/4 cup tomato paste mixed with equal amount of water

Instructions

  • Boil rice with cardamom, cloves, and cinnamon bark until rice is half done, drain.
  • In a deep pot, fry the onion in ghee until golden or light brown. Add baharat and turmeric and cook stirring for another minute. At this stage, the onion will darken more.
  • Add chicken pieces and turn twice, or until the juices come out.
  • Add tomatoes,  salt, black pepper, coriander and parsley leaves. Stir well to combine. Add ½ cup water – or less.
  • Cook for 15 minutes over low-medium heat, then add tomato paste mixture. Cook covered for another half hour over low-medium heat.  The sauce at this stage should be thick.
  • Add rice to chicken mixture; mix till rice is completely colored. Alternatively, arrange the rice and chicken pieces in layers ending with the rice.
  • Cover with towel or towel paper between the pot and its lid, and leave over very low heat for at least 10 minutes. Longer is better.

Keywords: chicken machboos, Bahraini spiced rice