Chicken machbous
Prep Time:
20 minutes
Cooking Time:
1 hour
Servings:
Serves: 6
If they like it, it serves 6 otherwise
Cook Mode
(Keep screen awake)
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)
Directions
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.
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