Chicken Machboos Bahraini Spiced Chicken And Rice Food

TRADITIONAL BAHRAINI CHICKEN MACHBOOS / MACHBOUS

Steps:

• Cut the chicken in half. Heat the water and leave aside. In a small bowl, mix the buharat, turmeric, cumin, and cardamom together and add to the mixture one teaspoon of salt. Sprinkle half of the spice mixture on the chicken halves.
• Heat oil in a large cooking pan, fry the onions until golden brown, then add to the pepper and the black limes - you MUST make a hole in each limes.
• Add the chicken to the onion mixture and turn it over a few times in the pan. Sprinkle on the chicken a teaspoon of cinnamon and the rest of the mixed spices. Turn the contents all together so the chicken is coated with the spices, cover the pan and let it cook on medium heat for 3 minutes.
• Add the garlic, chopped ginger, and tomato cubes to the pan and turn the ingredients in the pan a few times. Cover again for 3 minutes on medium heat. Sprinkle with the rest of the salt and pour on it water while its still hot.
• Cover the pan and let it cook for about 1 hour, or until the chicken is cooked. Add the copped coriander 5 minutes before you remove the chicken from the stock in the pan. While the chicken is cooking, wash the rice well and soak for 10 minutes in cold water, then drain.
• Remove the chicken from the pan and put on an oven tray, brush with some oil and sprinkle with the rest of the cinnamon powder and grill in the oven until the chicken is golden brown.
• Add the rice to the chicken stock, stir, then let it cook on low heat until the rice absorbs the stock and is almost done.
• Sprinkle rose water and lemon juice over the rice and place the butter pieces on the top. Cover the pan and cook on low heat for 30 minutes.
• Serve the rice on a large serving plate and place the grilled chicken halves on the top.

MACHBOOS ALA DUJAJ (SPICED CHICKEN AND RICE)

Steps:

• For the Baharat:
• Put all the ingredients for the Baharat blend into a small frying pan except for the Paprika and nutmeg.
• Dry roast over medium high heat, tossing regularly to prevent scorching, toss for about 3-4 minutes until very fragrant.
• Transfer to a spice or coffee grinder and let cool, add in the paprika and nutmeg.
• Grind all the ingredients into a fine powder.
• Store leftovers in an airtight container. You will need 1 tablespoon for this recipe.
• For the Machboos:
• Heat the oil in a large Dutch oven over medium high heat and fry the chicken pieces until the skin is brown and crispy on all sides.
• Transfer the chicken to a plate and set aside.
• Add in the ghee to the Dutch oven, reduce the heat to medium, and fry the onions until they start to brown about 10-12 minutes.
• Add in the ginger, garlic and green chile pepper and saute for a couple of minutes
• Add in the baharat and turmeric and cook for another minute
• Return the chicken pieces to the Dutch oven
• Add in the tomatoes, dried limes, cardamom pods, cinnamon and cloves.
• Add in the chicken stock and stir to combine.
• Bring to a boil, reduce heat to low, cover and simmer for 1 hour.
• Add in the cilantro, parsley and drained rice and stir to combine. Return to a boil.
• Reduce the heat to low, cover and simmer for another 15- 20 minutes until the rice is tender and has absorbed the liquid.
• Remove the chicken pieces and discard the dried limes and cinnamon stick.
• Plate the rice, sprinkle with rose water, add the chicken pieces on top, enjoy!
• Serve with an Arabic salad.