Chicken Machboos (Bahraini Spiced Chicken And Rice) Recipe

• 2 lbs bone-in chicken pieces (thighs and drumsticks preferred)
• 2 cups basmati rice, rinsed and soaked for 30 minutes
• 3 tbsp ghee or clarified butter
• 2 large yellow onions, thinly sliced
• 6 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 2 medium tomatoes, finely chopped
• 1/4 cup fresh cilantro, chopped (plus extra for garnish)
• 2 dried black limes (loomi), pierced with a fork
• 2 cinnamon sticks
• 6 whole green cardamom pods
• 6 whole cloves
• 1 tsp ground turmeric
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp ground black pepper
• 1/2 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/2 tsp saffron threads, soaked in 2 tbsp warm water
• 4 cups chicken stock (preferably homemade or low-sodium)
• Kosher salt, to taste
• 1/4 cup toasted slivered almonds, for garnish
• 1/4 cup golden raisins, for garnish

Chicken Machboos Instructions

1. Pat the chicken pieces dry with paper towels and season them generously with kosher salt, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground cumin, and 1/2 teaspoon ground black pepper. Rub the spices into the chicken and let it marinate for at least 30 minutes at room temperature.
2. While the chicken marinates, rinse the basmati rice under cold water until the water runs clear, then soak it in fresh water for 30 minutes. Drain just before using.
3. Heat 3 tablespoons of ghee in a large heavy-bottomed pot over medium-high heat. Add the marinated chicken pieces in batches and sear them on all sides until golden brown, about 3-4 minutes per side. Remove the chicken and set aside.
4. In the same pot, add the sliced onions and sauté over medium heat, stirring frequently, until they are deeply caramelized and golden brown, about 12-15 minutes.
5. Add the minced garlic and grated ginger to the onions and cook for 1-2 minutes until fragrant.
6. Stir in the chopped tomatoes and cook until they break down and become saucy, about 5 minutes.
7. Add the cinnamon sticks, cardamom pods, cloves, pierced dried black limes, remaining ground turmeric, ground cumin, ground coriander, ground allspice, ground cinnamon, and remaining ground black pepper. Stir well to coat the aromatics and tomatoes with the spices.
8. Return the seared chicken pieces to the pot, nestling them into the spiced tomato mixture. Sprinkle in the chopped cilantro.
9. Pour in 4 cups of chicken stock, ensuring the chicken is mostly submerged. Bring to a boil, then reduce the heat to low, cover, and simmer for 25 minutes, allowing the chicken to cook through and the flavors to meld.
10. Remove the chicken pieces and set aside on a plate. Discard the cinnamon sticks and black limes from the pot.
11. Add the drained basmati rice to the pot, gently stirring to distribute it evenly in the spiced broth. Taste and adjust salt as needed.
12. Arrange the chicken pieces on top of the rice. Drizzle the saffron water evenly over the rice and chicken.
13. Cover the pot tightly with a lid or foil, reduce the heat to the lowest setting, and cook for 25 minutes without lifting the lid, allowing the rice to steam and absorb the flavors.
14. Turn off the heat and let the pot rest, covered, for 10 minutes to finish steaming.
15. Uncover the pot, gently fluff the rice with a fork, and carefully mix in the chicken pieces.
16. Transfer the machboos to a large serving platter. Garnish with extra chopped cilantro, toasted slivered almonds, and golden raisins before serving.