Chicken Machboos
For dinner this evening, we’re going to be enjoying a classic Qatari dish (and the national dish of neighboring country Bahrain): Chicken Machboos (Chicken with Rice)
Prep time: 10 mins
Cook time: 1 hr 45 mins
Total time: 1 hr 55 mins
Servings: 6
2 large onions diced
3 Tbsps ghee or unsalted butter
1 Tbsp baharat , see recipe below
1 tsp turmeric
2 Tbsps oil
3 lbs combination of chicken thighs, legs and breasts
1 hot green chili pepper , e.g., jalapeno, seeded and diced
1 Tbsp fresh ginger , minced
5 cloves garlic , thinly sliced
2 large roma tomatoes , diced (or 1 (14 oz) can diced tomatoes, drained
2-3 persian dried limes/loomi , several holes punched throughout each one
5 green cardamom pods
1/8 tsp ground cloves
1 cinnamon stick about 2 inches long
2 1/2 tsps salt
2 1/2 cups chicken broth
2 cups basmati rice , soaked for at least 15 minutes, then rinsed and drained
3 Tbsps fresh cilantro chopped
2 Tbsps fresh parsley chopped
culinary grade rose water
For the Baharat:
1 Tbsp black peppercorns
1 Tbsp cumin seeds
2 tsps coriander seeds
1 cinnamon stick , about 2 inches long
1 tsp whole cloves
1/4 tsp cardamom seeds
1 Tbsp paprika
1/4 tsp ground nutmeg
Directions
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
