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Per serving
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- 1
Toast your own baharat
Machboos lives or dies by the spice blend, so if you can, make your own baharat. Dry-toast 1 tbsp black peppercorns, 1 tbsp cumin seeds, 2 tsp coriander seeds, a 2-inch cinnamon stick, 1 tsp whole cloves, and 1/4 tsp cardamom seeds in a dry pan over medium-high heat for 3-4 minutes, shaking the pan until everything smells fragrant and nutty. Cool, then grind to a fine powder with 1 tbsp paprika and 1/4 tsp ground nutmeg. Store-bought baharat works in a pinch, but freshly toasted is a different world.
- 2
Brown the chicken
Heat 2 tbsp oil in a large heavy pot or Dutch oven over medium-high heat. Brown the chicken pieces on both sides until the skin is crisp and golden, then set them aside. Leave the oil and all those browned bits in the pot - that is flavor.
- 3
Build the aromatic base
Lower the heat to medium and add the 3 tbsp ghee. Dice the onions and fry them 10-12 minutes until soft and starting to brown. Mince the ginger, thinly slice the garlic, and seed and dice the jalapeno, then add all three and cook 2 minutes more until fragrant.
- 4
Bloom the spices
Stir in the 1 tbsp baharat and 1 tsp turmeric and let them cook for about 1 minute. You want the spices to toast in the fat for a second so they wake up - your kitchen should smell incredible right about now.
- 5
Simmer the chicken
Return the chicken to the pot. Add the diced tomatoes, the dried limes (pierce each one with a few holes first so they release their sour, almost smoky flavor), the cardamom pods, cinnamon stick, ground cloves, and salt. Pour in the chicken broth, stir, bring to a boil, then drop to low, cover, and simmer gently for 1 hour.
- 6
Fish out the whole spices
Lift out and discard the cinnamon stick and the dried limes (they have given everything they have). If you like, pull out the cardamom pods too so nobody bites down on one.
- 7
Cook the rice right in the pot
Stir in the chopped cilantro and parsley along with the basmati rice (soak it 15 minutes first, then rinse and drain so it cooks up fluffy and separate). Bring back to a boil, reduce to low, cover tightly, and cook 15-20 minutes until the rice is tender and has drunk up all the liquid.
- 8
Serve
Pile the rice and chicken onto a big platter, either tossed together or with the chicken crowning the top. For a truly Gulf-style finish, sprinkle 1-2 tbsp rose water over everything right before serving. A simple green salad or cucumber raita on the side rounds it out.
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Chicken Machboos (Bahraini Spiced Chicken and Rice)
Created by: SpiceRouteCooks
Ingredients
- 2 tbsp vegetable oil
- 3 lb bone-in chicken pieces
- 2 onions
- 3 tbsp ghee
- 1 tbsp fresh ginger
- 5 garlic
- 1 jalapeno
- 1 tbsp baharat
- 1 tsp turmeric
- 2 roma tomatoes
- 3 dried limes
- 5 green cardamom pods
- 1 cinnamon stick
- 1/8 tsp ground cloves
- 2 1/2 tsp salt
- 2 1/2 cup chicken broth
- 2 cup basmati rice
- 3 tbsp cilantro
- 2 tbsp parsley
- 1 tbsp rose water
Instructions
- Toast your own baharatMachboos lives or dies by the spice blend, so if you can, make your own baharat. Dry-toast 1 tbsp black peppercorns, 1 tbsp cumin seeds, 2 tsp coriander seeds, a 2-inch cinnamon stick, 1 tsp whole cloves, and 1/4 tsp cardamom seeds in a dry pan over medium-high heat for 3-4 minutes, shaking the pan until everything smells fragrant and nutty. Cool, then grind to a fine powder with 1 tbsp paprika and 1/4 tsp ground nutmeg. Store-bought baharat works in a pinch, but freshly toasted is a different world.
- Brown the chickenHeat 2 tbsp oil in a large heavy pot or Dutch oven over medium-high heat. Brown the chicken pieces on both sides until the skin is crisp and golden, then set them aside. Leave the oil and all those browned bits in the pot - that is flavor.
- Build the aromatic baseLower the heat to medium and add the 3 tbsp ghee. Dice the onions and fry them 10-12 minutes until soft and starting to brown. Mince the ginger, thinly slice the garlic, and seed and dice the jalapeno, then add all three and cook 2 minutes more until fragrant.
- Bloom the spicesStir in the 1 tbsp baharat and 1 tsp turmeric and let them cook for about 1 minute. You want the spices to toast in the fat for a second so they wake up - your kitchen should smell incredible right about now.
- Simmer the chickenReturn the chicken to the pot. Add the diced tomatoes, the dried limes (pierce each one with a few holes first so they release their sour, almost smoky flavor), the cardamom pods, cinnamon stick, ground cloves, and salt. Pour in the chicken broth, stir, bring to a boil, then drop to low, cover, and simmer gently for 1 hour.
- Fish out the whole spicesLift out and discard the cinnamon stick and the dried limes (they have given everything they have). If you like, pull out the cardamom pods too so nobody bites down on one.
- Cook the rice right in the potStir in the chopped cilantro and parsley along with the basmati rice (soak it 15 minutes first, then rinse and drain so it cooks up fluffy and separate). Bring back to a boil, reduce to low, cover tightly, and cook 15-20 minutes until the rice is tender and has drunk up all the liquid.
- ServePile the rice and chicken onto a big platter, either tossed together or with the chicken crowning the top. For a truly Gulf-style finish, sprinkle 1-2 tbsp rose water over everything right before serving. A simple green salad or cucumber raita on the side rounds it out.