Mathbi

🛒 Ingredients

• Chicken Leg Quarter (Thigh and Drumstick), bone-in, skin-on 250 g · 475 kcal
• Basmati Rice 60 g · 216 kcal
• Olive Oil 10 g · 88 kcal
• Onion 30 g · 12 kcal
• Garlic 5 g · 7 kcal
• Tomato 80 g · 14 kcal
• Lemon 20 g · 4 kcal
• Cumin powder 2 g · 8 kcal
• Coriander powder 2 g · 6 kcal
• Turmeric powder 1 g · 3 kcal
• Black Pepper 1 g · 3 kcal
• Fresh Parsley or Cilantro 5 g · 1 kcal

👨‍🍳 Instructions

1. Prepare the chicken: make several deep slits on the chicken leg quarter. In a bowl, mix olive oil, cumin powder, coriander powder, turmeric powder, black pepper, and 1 gram of salt to create a marinade.
2. Rub the marinade thoroughly into the chicken, ensuring it gets into the slits. Cover and refrigerate for at least 30 minutes, or preferably for several hours.
3. Cook the Basmati rice according to package instructions, typically by rinsing, then simmering with water (1:1.5 ratio) and a pinch of salt until the water is absorbed and rice is fluffy.
4. Prepare the salsa (Dakkous or Sahawi): finely chop the tomato, onion, garlic, and fresh parsley/cilantro. Combine them in a small bowl with the juice of half a lemon and 1 gram of salt.
5. Preheat your grill or oven to medium-high heat (around 200°C/400°F). For authentic Mathbi, cook the chicken over hot coals without direct flame, often using a rack above the coals.
6. Grill the marinated chicken for about 40-60 minutes, turning occasionally, until thoroughly cooked and the skin is golden brown and slightly crispy. The internal temperature should reach 74°C (165°F).
7. Serve the hot Mathbi chicken immediately over a bed of fluffy Basmati rice, garnished with fresh parsley or cilantro and a lemon wedge. Serve the prepared salsa on the side.