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    Home » Recipes » Main Dish

    Machboos ala Dujaj (Spiced Chicken and Rice)

    July 24, 2014 By Darlene at International Cuisine

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    Chicken Machboos is a complex dish that is wonderful and is considered the national dish of Bahrain. It calls for a popular Bahraini spice mix called Baharat . The chicken is juicy and tender and the rice has a rich bouquet with the essence of Middle Eastern flavors. A keeper you will want to make often. Serve with a light Arabic salad for a delicious meal.

    chicken machboos

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    4 from 3 votes

    Machboos ala Dujaj (Spiced Chicken and Rice)

    Course Main
    Cuisine Bahrain
    Servings 4 -6
    Author International Cuisine

    Ingredients

    • For the Baharat a poplular Bahraini spice blend
    • 1 tablespoon Black Peppercorns
    • 1 tablespoon cumin seeds
    • 2 teaspoons coriander seeds
    • 1 cinnamon stick about 2 inches long
    • 1 teaspoon whole cloves
    • ¼ teaspoon green cardamom seeds
    • 1 tablespoon paprika powder
    • ¼ teaspoon ground nutmeg
    • For the Machboos:
    • Chicken pieces about 3 lbs. legs thighs, breasts
    • 2 tablespoons vegetable oil
    • 3 tablespoons ghee or unsalted butter
    • 2 large onions diced
    • 1 hot green chile seeded and diced
    • 1 tablespoon fresh ginger minced
    • 5 cloves garlic minced
    • 1 tablespoon Baharat spice blend
    • 1 teaspoon turmeric
    • 2 large roma tomatoes diced or 1 14oz. can of diced tomatoes drained
    • 3 dried limes loomi several holes punched throughout each one
    • 5 green cardamom seed pods
    • 1 stick of cinnamon 2” long
    • 1/8 teaspoon ground cloves
    • 2 ½ teaspoons salt
    • 2 ½ cups chicken stock
    • 2 cups basmati rice soaked for at least 15 minutes, then rinsed and drained
    • 3 tablespoons fresh cilantro chopped
    • 2 tablespoons fresh parsley chopped
    • Rosewater for sprinkling

    Instructions

    • 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.

     

     

    More Bahrain

    • Baba Ghanoush (Eggplant, tahini and olive appetizer)
    • Khubz Arabi (Bahrain flat bread)
    • Arabic Salad
    • Bahrain Stuffed Dates
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    Filed Under: Bahrain, Main Dish, Recipes

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