Chicken Machboos Recipe:

Chicken Machboos

Ingredients

For the Chicken Marinade:

• 1 whole chicken, cut into pieces
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 1 tablespoon lemon juice

For the Machboos:

• 3 tablespoons vegetable oil
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 1 large tomato, chopped
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground cardamom
• 1 teaspoon ground black lime (loomi) or 1 whole dried black lime, pierced
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 2 bay leaves
• 4 cups chicken broth
• 2 cups basmati rice, rinsed and soaked in water for 30 minutes
• 1/4 cup chopped fresh cilantro (for garnish)
• 1/4 cup toasted slivered almonds (for garnish)
• Salt, to taste

Instructions

1. Marinate the Chicken:

• In a large bowl, mix the chicken pieces with turmeric powder, salt, and lemon juice. Let it marinate for at least 30 minutes.

1. Cook the Chicken:

• In a large pot or Dutch oven, heat 3 tablespoons of vegetable oil over medium heat. Add the marinated chicken pieces and cook until browned on all sides. Remove the chicken and set aside.

1. Prepare the Spices:

• In the same pot, add the chopped onions and cook until golden brown, about 10 minutes. Add the minced garlic and cook for another minute.
• Add the chopped tomato and cook until soft, about 5 minutes.

1. Add the Spices:

• Stir in the ground coriander, cumin, cinnamon, cloves, cardamom, black lime (or dried black lime), paprika, and black pepper. Cook for 2-3 minutes until fragrant.

1. Cook the Chicken with Broth:

• Return the browned chicken pieces to the pot. Add the bay leaves and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes or until the chicken is cooked through.

1. Prepare the Rice:

• While the chicken is cooking, drain the soaked basmati rice.

1. Combine Rice and Chicken:

• Remove the cooked chicken pieces from the pot and set aside. Add the drained basmati rice to the pot and stir to combine with the spices and broth. Arrange the chicken pieces on top of the rice.

1. Cook the Rice:

• Cover the pot and cook on low heat for 20-25 minutes, or until the rice is fully cooked and the liquid is absorbed. If needed, add a little more broth or water to ensure the rice cooks properly.

1. Garnish and Serve:

• Once the rice is cooked, remove the pot from heat and let it sit, covered, for 10 minutes.
• Fluff the rice with a fork and garnish with chopped fresh cilantro and toasted slivered almonds.

Enjoy your Chicken Machboos! This fragrant and flavorful dish is perfect for a special meal or gathering.