Chicken machboos, also known as kabsa, is a popular Middle Eastern chicken and rice dish flavoured with smokey, earthy spices and a tartness from dried black lemons.
Course Mains
Cuisine Middle Eastern
Keyword bahraini national dish, kabsa, middle eaastern rice and chicken
Mix together ½ teaspoon salt , 1 teaspoon ground coriander, 1 teaspoon paprika and 1 teaspoon salt and rub over 8 pieces chicken (under the skin) then set aside
Cover and chill for 30 minutes to 12 hours (optional). Remove from the fridge 30 minutes before cooking.
Baharat spice mix
In a small saucepan on medium heat, dry roast 1 tablespoon coriander seeds, 1 tablespoon cumin seeds, 1 tablespoon black peppercorns, 5 cloves and 2 green cardamom pods for 2 minutes till fragrant.
Combine in a small bowl with 1 tablespoon paprika, 1 teaspoon ground cinnamon½ teaspoon ground nutmeg and ½ teaspoon turmeric then set aside.
Machboos
Arrange the chicken in an oven proof baking dish and roast at 230℃/450℉ for 25 minutes till skin turns golden (it doesn't need to be properly cooked though at this stage).
Meanwhile in a medium bowl mix the rice with 2 tablespoons baharat spices and set aside.
In a large dutch oven or heavy bottom saucepan on medium heat, melt 2 tablespoons ghee, add chopped 2 large onions, cover and cook for 10 minutes, stirring occasionally till softened and brown.
Stir in 1 tablespoon garlic, 1 tablespoon ginger, 2 green chillies, 1 teaspoon salt and 3 tablespoons baharat spices. Saute for 1 minute then add 400 g tomatoes, cover and cook for 5 minutes.
Pour in 500 ml water and use a stick blender to blend to a smooth sauce. Add the halved 2 dried black limes then arrange browned chicken pieces over the top, cover and cook for 10 minutes.
Stir in the seasoned 800 g basmati rice, replace the cover and cook for another 20 minutes. Garnish with 2 tablespoons fresh parsley2 tablespoons lemon juice and 2 tablespoons pomegranate seeds then serve warm with a side serving of raita.
Notes
Helpful tips
leave the skin on the chicken so it remains succulent when roasted. You can always remove it after roasting if you wish. If you are using chicken without skin, take care not to overcook or it'll become dry.
rub baharat spice and salt under the skin for flavour
roast or grill the chicken till the skin is golden - it doesn't need to be fully cooked through as it will continue cooking in the pot.
we use a cast iron dutch oven to make the machboos but you can use a large heavy bottomed saucepan for good heat distribution with a lid.
you can roughly chop the onions, garlic, ginger and green chillies as they will be blended later for the sauce.
use a stick blender to make a smooth sauce for best flavour.
you may like to add some vegetables such as chopped carrots and/or potatoes when adding the chicken.
season the rice with baharat spices for tasty rice.
Storing leftovers - keep in a sealed container in the fridge for up to 3 days or freeze for up to a month then thaw in the fridge overnight. Reheat on low heat with a tiny amount of water so the rice doesn't dry out. Once reheated do not reheat again.