Best Chicken Makbous Recipes
CHICKEN MAJBOOS RECIPE
Chicken Majboos is an Arabic dish that is a spiced rice and herb chicken. It is considered a national dish of Kuwait and it is served with tomato garlic sauce called Daqoos .
Provided by Saif Al Deen Odeh
Categories Food Recipe
Time 1h10m
Number Of Ingredients 16
Steps:
- Turn on the heat. Put the chicken in the cooking pot and add water. Let the chicken boil.
- While the chicken is boiling, remove the excess fats from the chicken.
- Once the excess fats are removed, add the spices, onion, and garlic into the boiling pot. Let it boil for 45 minutes or until the chicken is soft.
- Remove the onion, garlic, and other solid ingredients. Separate them from the Chicken Stock for later use
- Now you have the stock. Put the basmati or long-grain rice into the stock. If the stock is not enough, add more water.
- While the rice is boiling. Add oil in the separate pan, and fry chicken to have a nice brown crispy texture
- When the rice is already cooked, put the chicken on the top of the rice. Mix them well with the rice before serving. Garnished with parsley
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
TRADITIONAL BAHRAINI CHICKEN MACHBOOS / MACHBOUS
Machboos is a dish of rice & meat, popular in many Gulf countries & across Saudi Arabia. Here is a version which is traditionally made in Bahrain. If you don't have any Buharat / Baharat spice mix, there are a few here on Zaar to choose from. If you don't want to use a whole chicken, your favourite pieces would be fine too!
Provided by Um Safia
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Cut the chicken in half. Heat the water and leave aside. In a small bowl, mix the buharat, turmeric, cumin, and cardamom together and add to the mixture one teaspoon of salt. Sprinkle half of the spice mixture on the chicken halves.
- Heat oil in a large cooking pan, fry the onions until golden brown, then add to the pepper and the black limes - you MUST make a hole in each limes.
- Add the chicken to the onion mixture and turn it over a few times in the pan. Sprinkle on the chicken a teaspoon of cinnamon and the rest of the mixed spices. Turn the contents all together so the chicken is coated with the spices, cover the pan and let it cook on medium heat for 3 minutes.
- Add the garlic, chopped ginger, and tomato cubes to the pan and turn the ingredients in the pan a few times. Cover again for 3 minutes on medium heat. Sprinkle with the rest of the salt and pour on it water while its still hot.
- Cover the pan and let it cook for about 1 hour, or until the chicken is cooked. Add the copped coriander 5 minutes before you remove the chicken from the stock in the pan. While the chicken is cooking, wash the rice well and soak for 10 minutes in cold water, then drain.
- Remove the chicken from the pan and put on an oven tray, brush with some oil and sprinkle with the rest of the cinnamon powder and grill in the oven until the chicken is golden brown.
- Add the rice to the chicken stock, stir, 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 the butter pieces on the top. Cover the pan and cook on low heat for 30 minutes.
- Serve the rice on a large serving plate and place the grilled chicken halves on the top.
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