Chicken Machboos

🛒 Ingredients

• Whole Chicken, cut into 8 pieces 1500 g · 2400 kcal
• Basmati Rice, dry 500 g · 1750 kcal
• Onions, large 300 g · 120 kcal
• Tomatoes, fresh 300 g · 57 kcal
• Garlic cloves 30 g · 45 kcal
• Fresh Ginger, grated 20 g · 16 kcal
• Vegetable Oil 55 g · 495 kcal
• Tomato Paste 50 g · 40 kcal
• Whole Spices (Cardamom, Cinnamon sticks, Dried Limes, Bay leaves, Cloves) 15 g · 0 kcal
• Ground Spices (Cumin powder, Coriander powder, Black pepper) 15 g · 45 kcal

👨‍🍳 Instructions

1. Wash and soak basmati rice for 30 minutes, then drain. Cut the whole chicken into 8 pieces and pat dry.
2. In a large pot, heat vegetable oil over medium-high heat. Add chopped onions and sauté until golden brown and caramelized, about 10-15 minutes.
3. Add garlic, ginger, and whole spices (cardamom, cinnamon, dried limes, bay leaves, cloves) to the pot and sauté for 1-2 minutes until fragrant.
4. Add the chicken pieces to the pot and brown them on all sides. Stir in the chopped tomatoes, tomato paste, and ground spices (cumin, coriander, black pepper).
5. Pour in enough hot water or chicken broth to cover the chicken. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes until chicken is almost cooked.
6. Carefully remove the chicken pieces from the pot and set aside. Adjust seasoning of the broth if needed, then add the drained basmati rice to the broth.
7. Bring the broth with rice back to a boil, then immediately reduce heat to low, cover tightly, and cook for 15-20 minutes until the rice has absorbed all the liquid and is fluffy.
8. Once the rice is cooked, gently place the reserved chicken pieces on top of the rice. Cover again and let it steam on very low heat for another 10 minutes to allow flavors to meld.
9. Serve Chicken Machboos hot, garnished with fresh cilantro or fried onions if desired. Fluff the rice gently before serving.