Chicken Machboos

 Chicken Machboos Recipe

Introduction

Chicken Machboos is a traditional Gulf dish, rich in warm spices and layered with deep flavors. This dish balances fragrant basmati rice, tender chicken, and a delicate blend of spices, enhanced with saffron and orange blossom water. A true feast for the senses, this recipe will transport you to the heart of Middle Eastern cuisine with its bold yet harmonious flavors.

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Ingredients

For the Chicken:

• 800-900g whole chicken, cut in half
• 2-3 tbsp olive oil
• 2-3 onions, finely chopped
• 1 bay leaf
• 1 dried lime (pricked with a fork)
• 2-3 cardamom pods
• 3-4 cloves
• 1 small piece cinnamon stick
• 4 cups boiling hot water
• 1 chicken stock cube (optional)
• Salt & pepper (to taste)
• ½ tsp turmeric
• 1 tsp garam masala
• 1 tsp paprika or chili powder

For the Rice:

• 2 cups basmati rice (washed and soaked for 10-15 minutes)
• 1 tbsp ghee
• 1 tsp garam masala
• Saffron strands (grind and soak in orange blossom water)
• Salt (to taste)

For Garnish:

• 3-4 tbsp cooked chana dal (do not overcook)
• 1 tbsp ghee
• 1 onion (sliced and caramelized)
• Handful of nuts (cashews or almonds)
• Handful of raisins
• ½ tsp garam masala

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Instructions

Cooking the Chicken:

1. In a large saucepan, heat olive oil over medium heat. Add the whole spices (cardamom, cloves, cinnamon, bay leaf) and sauté until fragrant.
2. Add chopped onions and cook until golden brown.
3. Add the chicken, searing both sides until lightly browned.
4. Pour in 4 cups of boiling water, add salt, pepper, turmeric, and the pricked dried lime.
5. Cover and let it simmer on low heat for 15-20 minutes or until the chicken is cooked through.
6. Remove the chicken and set aside.

Grilling the Chicken:

1. In a bowl, mix paprika, garam masala, and olive oil (use the bowl that held the saffron and orange blossom water for extra flavor).
2. Brush the mixture over the chicken.
3. Grill in the oven at 200°C (390°F) for 10 minutes or until golden brown. Alternatively, shallow fry in a pan for a crispy finish.

Cooking the Rice:

1. In the same chicken stock, add the soaked and drained rice.
2. Stir in garam masala, ghee, and adjust salt as needed.
3. Bring to a boil, then cover and cook on low heat for 15 minutes or until the rice is fully cooked.
4. Once almost done,( after 10 minutes) drizzle the saffron-infused orange blossom water over the rice.

Preparing the Garnish:

1. In a pan, heat ghee and caramelize the onions.
2. Add cooked chana dal, nuts, and raisins, sautéing for a few minutes.
3. Sprinkle with garam masala and turn off the heat.

Serving:

1. Spread the rice on a serving platter.
2. Garnish with caramelized onions, chana dal, nuts, and raisins.
3. Place the grilled chicken on top and serve warm.

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 Dakkous Recipe (Tomato Sauce for Machboos)

Ingredients:

• 3 ripe tomatoes, chopped
• 3-4 garlic cloves, minced
• 1 tbsp olive oil
• ¾ to 1 cup water (adjust for desired consistency)
• ½ tsp salt (adjust to taste)
• ½ tsp chili powder/ Paprika (or to taste)
• ½ tsp dried lime powder (loomi)

Instructions:

1. In a pan, heat olive oil over medium heat. Add garlic and sauté until fragrant (about 30 seconds).
2. Add chopped tomatoes and cook until they soften and break down (5-7 minutes).
3. Let the mixture cool slightly, then blend until smooth.
4. Return to the pan, add water, salt, chili powder, and dried lime powder.
5. Bring to a boil, then simmer for a few minutes until slightly thickened.
6. Serve warm as a side sauce for Chicken Machboos.

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