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Recipe

CHICKEN MACHBOUS

Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 1 hour
Totaltime: 1 hour 20 minutes

Ingredients

  • 6 tbsp vegetable oil
    1 onion
    chopped
    3 garlic cloves
    or 1 tbsp garlic paste
    2 cinnamon sticks
    8 cardamom pods
    3 tsp baharat spice mix
    2 green chillies
    halved or roughly chopped (optional)
    2 dried limes
    2 tbsp tomato purée
    1-1.5kg whole chicken
    cut into 8 pieces, skin left on or removed according to your preference
    3 tomatoes
    finely chopped
    ½ red or green pepper
    chopped
    600g basmati rice
    50g blanched almonds
    (optional)
    10g coriander
    finely chopped
    ½ pomegranate
    seeds only (optional)

Preparation

  • step 1

    Heat 3 tbsp of the oil in a large pan over a low-medium heat and fry the onion for 5 mins until turning slightly brown at the edges. Add the garlic, spices, chillies (if using) and dried limes. Stir well and fry for 2-4 mins, then stir in the tomato purée.
    step 2

    Lay the chicken pieces in the pan and sear for 6-10 mins on each side, then add the tomatoes and pepper, followed by 1 litre of water. Season with a pinch of salt, then increase the heat to medium-high. Cover with a lid and leave to bubble for 20 mins until the chicken is cooked through.
    step 3

    Once the chicken is cooked, add the rice along with the remaining oil. Reduce the heat to the lowest setting, then securely wrap a clean tea towel around the pan lid and put it on top of the pan – this will help create more steam and make the rice extra fluffy. Leave to cook for 20 mins.
    step 4

    Meanwhile, toast the almonds in a dry frying pan over a medium heat for 5 mins until golden.
    step 5

    Once the rice is cooked, divide the machboos between four plates. Scatter over the toasted almonds and finish with a sprinkling of coriander and pomegranate seeds.
Have you tried the recipe?

Chicken machbous

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