TRADITIONAL CHICKEN MACHBOOS
PREP TIME
COOK TIME
SERVES
CALORIES
Ingredients
• 1.5 kg A’Saffa chicken thighs • 4.5 cups water • 650 g Basmati rice • 3 tomatoes, quartered
• 3 onions, finely chopped • 1⁄4 cup coriander leaves, chopped • 1 green chilli • 2 black
dried limes • 2 tsp baharat spice mix • 1.5 tsp turmeric powder • 1 tsp cumin powder • 2
tsp cinnamon • 1 tsp cardamom powder • 2 garlic cloves • 1 slice gingerroot, cut into small
pieces • 3 tbsp butter • 1⁄4 cup lemon juice • 3 tbsp rose water • 3 tbsp oil • 3 tsp salt
Cooking Instructions
• Heat water and leave aside • In a small bowl, mix the baharat, turmeric, cumin, and
cardamom together; add to the mixture one teaspoon of salt • Sprinkle half of the spice
mixture on the chicken thighs • Heat oil in a large cooking pan, fry the onions until golden
brown; then add to the pepper and the black limes with a hole made in each • Add the
chicken to the onion mixture and turn it over a few times • Sprinkle a teaspoon of cinnamon
and the rest of the mixed spices • Mix content to coat the chicken with the spices • Cover
the pan and let it cook on medium heat for 3 min • Add garlic, chopped ginger, and tomato
cubes to the pan and mix • Cover again for 3 min on medium heat • Sprinkle salt and pour
on water while still hot • Cover pan and let it cook for about 1 hr • Add chopped coriander
in pan 5 min before removing the chicken from the stock • While chicken is cooking, wash
rice well and soak for 10 min in cold water, then drain • Remove chicken from the pan and
put on an oven tray, brush with oil and sprinkle cinnamon powder and grill in the oven till
golden brown • Add the rice to the chicken stock, stir and 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 butter pieces on top • Cover and cook on low heat for 30 min • Serve
rice on a large serving plate with grilled chicken thighs on top
