Best Emirati Style Yellow Chicken Stock Recipes

EMIRATI CHICKEN AND RICE (MACHBOOS OR FOGGA)

Steps:

• If using the oven method heat to 350°F.
• Rince chicken and remove skin.
• Rub with sea salt and bahrat.
• Gently fry in 1 1/2 tbs butter until browned on both sides.
• Transfer to a pot, add light olive oil, stock, crushed garlic, loomi, cinnamon, cardamom, curry leaves and tomato. Cover and simmer for 30 minutes.
• Meanwhile fry slices of onion in remaining butter until soft and browned, remove from heat and add dark raisins to onions.
• Taste stock pot for salt.
• Rice white Basmati rice until the water runs clear.
• Remove chicken pieces from pot and add rice then set them on top of the rice with the onion/raisin mixture.
• Bring to a boil and then cover pot and reduce heat to low for 15 minutes.
• Once the liquid has been absorbed, arrange the 4 sheets of paper towel around the pot's rim and tightly cover. (This makes for fluffier rice). Also you may bake it in the oven until done from this point which I prefer as I find it cooks the rice more evenly in a greased pan.
• Remove from heat and leave to steam, unopened, for 15-20 minutes.
• Let stand for 10 minutes before serving. Serve hot on a platter with lime wedges or halves and plain yogurt.

KUWAITI CURRIED CHICKEN (QUWARMAH ALA DAJAJ)

Steps:

• Rinse and wipe chicken pieces dry and sprinkle with salt.
• Combine baharat and turmeric and rub half onto chicken pieces. Leave for 15 minutes.
• Heat olive oil and brown chicken pieces on each side. Remove to plate.
• Add onion and fry gently until transparent.
• Add garlic, ginger, remaining spice mixture, and cinnamon bark to the onion and fry for 5 minutes stirring often.
• Add tomato sauce, water, salt to taste, and loomi pierced twice with a skewer or loomi powder. Bring to a high simmer.
• Add chicken pieces and okra if using, reduce heat to low and simmer very gently for 1 1/2 hours until chicken is tender and sauce is thick.
• Serve hot with Recipe #79179 or other basmati rice dish and salad.
• Enjoy!

TIMMAN Z'AFFARAN (IRAQI SAFFRON RICE WITH MEAT)

Steps:

• Wash rice until water runs clear.
• Cover with cold water and leave to soak for 30 minutes.
• Pound saffron threads, place in a small bowl (I use an Arabic coffee cup, which is perfect size for this) and add the rose water, leaving to steep until required.
• Heat half the oil or ghee in a frying pan (this part tastes better with ghee or butter), add the almonds and fry until becoming golden making sure not to burn them by watching them until done.
• Remove to a plate with a slotted spoon and reserve.
• Add onion to pan and fry gently until transparent.
• Increase heat, add meat and cook, stirring often to make meat crumbly. Fry until the juices evaporate, add baharat (Recipe #79179), 1/2 tsp salt and raisins and fry for 1 minute longer. Remove pan from heat, cover and leave aside.
• Heat remaining oil or ghee in a deep large bottomed pot and add 2 tsp of the saffron-rosewater mixture and the chicken stock. Bring to a boil.
• Drain the rice and add it to the boiling stock with salt to taste. Stir occasionally until rice returns to a boil.
• Reduce heat to low and cover pan tightly. Simmer gently until rice is done.
• Fold the meat mixture gently through the rice, cover rim of the pan with two paper towels and set lid on tightly. Leave on low heat for 5 minutes or longer if necessary. Rice should not spoil, though this depends on its quality.
• Pile rice in serving dish or platter and sprinkle with browned almonds and the rest of the saffron-rosewater. This is excellent served with Recipe #384628 or roast lamb or as part of a buffet.

EMIRATI YELLOW RICE

Steps:

• Gently wash the rice in three changes of water. Let the rice soak in water for at least 30 minutes.
• Preheat oven to 250°F.
• Put stock into a large pot with saffron.
• Bring to a boil.
• Drain the rice and add to the boiling stock. Stir once or twice very gently.
• Let boil for 8 minutes and strain the rice.
• Put rice in a greased pan and cover with aluminum foil and place in the oven 30 minutes or until ready to eat up to 1 hour 1/2.
• You may use the remaining stock in Recipe #388925.