Chicken Machboos (Bahrain)
Chicken Machboos is a traditional dish from Bahrain and is widely enjoyed across the Arabian Gulf, with variations found in Kuwait, Saudi Arabia, and other neighboring countries. The dish has deep historical roots, influenced by the trade routes that passed through the region, which brought spices and culinary techniques from India, Persia, and East Africa. This cultural exchange has resulted in a rich blend of flavours and cooking styles that define Machboos. I can honestly never get bored of the chicken and rice combo, but the Baharat spice mix truly blew my mind. This aromatic blend of spices elevates the dish, adding layers of warmth and depth that take the flavors to the next level.
Ingredients
- 2 onions
- 3 tbsp ghee
- 1 tbsp baharat
- 1 tsp turmeric
- 1.5kg chicken thighs and legs
- 1 green chilli
- 1 tbsp ginger
- 2 large tomatoes
- 3 dried limes (loomi)
- 5 green cardamom pods
- 1/8 tsp ground cloves
- 1 cinnamon stick
- 1 tsp salt
- 600ml chicken stock
- 2 cups basmati rice, washed (400g)
- Small handful coriander
- Small handful parsley
Baharat Spice Mix (Blend)
- 1 tbsp black peppercorns
- 1 tbsp cumin seeds
- 2 tsp coriander seeds
- 1 cinnamon stick
- 1 tsp whole cloves
- 1/2 tsp green cardamon seeds
- 1 tsp paprika
- 1/4 tsp ground nutmeg
For the Baharat
Set aside the paprika and nutmeg powders. In a small frying pan, place all remaining ingredients (whole seeds, cinnamon stick, and cloves) and dry roast over medium-high heat, tossing frequently to avoid burning, for 3-4 minutes or until they become very fragrant. Transfer the roasted spices to a spice or coffee grinder and let them cool. Once cooled, add the paprika and nutmeg, and grind everything to a fine powder. Store any leftover Baharat in an airtight jar.
Step 1
Heat the oil in a large Dutch oven over medium-high heat. Fry the chicken pieces on both sides until the skin is browned and crispy. Transfer the chicken to a plate, leaving the remaining oil in the Dutch oven.
Step 2
Add the ghee (or butter) to the Dutch oven, reduce the heat to medium, and cook the onions until they begin to brown, about 10-12 minutes.
Step 3
Add the ginger, garlic, and green chili pepper, and sauté for an additional 2 minutes. Then, stir in the Baharat and turmeric, and cook for another minute.
Step 4
Return the chicken pieces to the Dutch oven, along with the tomatoes, dried limes, cardamom pods, cinnamon, ground cloves, and salt. Pour in the chicken stock and stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer for one hour.
Step 5
Add the cilantro, parsley, and drained rice, stirring to combine. Bring the mixture back to a boil, then reduce the heat to low, cover, and simmer for an additional 15-20 minutes, or until the rice is cooked and has absorbed the liquid.
Step 6
Transfer the chicken and rice to a serving dish. You can either mix the chicken pieces into the rice or arrange the chicken on top. Optionally, sprinkle with 1-2 tablespoons of rosewater. Serve with a green salad and yogurt raita.
