Entree: United Arab Emirates – National Cuisine – مكبوس ➤ Machboos (Spiced rice with meat)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 50 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 4 bone-in chicken thighs, approx. 7 oz (200 g) each
- 2 cups (370 g) long-grain basmati rice, rinsed until water runs clear
- 4 tbsp (60 ml) ghee or clarified butter
- 2 medium onions, thinly sliced (about 10 oz / 300 g)
- 3 garlic cloves, minced (about 9 g)
- 2 medium tomatoes, chopped (about 10 oz / 300 g)
- 2 tbsp (14 g) baharat spice blend
- 1 tsp (2 g) ground cumin
- 1 tsp (3 g) ground turmeric
- 1/2 tsp (1.5 g) ground cinnamon
- 2–3 dried limes (loomi)
- 4 cups (946 ml) low-sodium chicken stock
- 1/4 cup (60 ml) tomato paste
- 2 bay leaves
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro (for garnish)
- 1/4 cup (25 g) fried crispy onions (for garnish)
- 2 tbsp (30 g) toasted slivered almonds or cashews (optional, for garnish)

Instructions

1. Marinate and brown the chicken: Season the chicken thighs with 1/2 tsp salt, 1/4 tsp pepper, 1 tsp baharat. Heat 2 tbsp ghee in a heavy pot over medium-high heat and brown chicken 4–5 minutes per side until golden. Remove chicken and set aside.
2. Build the flavor base: In the same pot add remaining 2 tbsp ghee. Sauté sliced onions over medium heat about 10 minutes until soft and beginning to caramelize. Add garlic and cook 1 minute more.
3. Add tomatoes and spices: Stir in chopped tomatoes, tomato paste, remaining baharat, cumin, turmeric, and cinnamon. Cook 3–4 minutes until tomatoes break down and spices are fragrant.
4. Simmer chicken with stock: Return browned chicken to the pot, add dried limes (pierce each once with a fork), bay leaves, and pour in chicken stock. Bring to a simmer, cover, and cook 20–25 minutes until chicken is cooked through and juices are flavorful.
5. Prepare the rice: While chicken simmers, soak the rinsed rice in cold water for 10 minutes, then drain thoroughly.
6. Finish the rice in the braising liquid: Remove the chicken pieces and set aside. Taste and adjust seasoning of the broth (remove dried limes if desired and slice open to release more flavor). Add drained rice to the pot, stir once, then nestle the chicken pieces on top. Add additional stock or water if necessary so liquid level is about 1/2 inch above rice.
7. Cook covered: Cover tightly and cook on low heat 18–22 minutes until rice is tender and liquid absorbed. Turn off heat and let rest, covered, 10 minutes.
8. Fluff and garnish: Remove chicken bones if desired, shred or keep whole. Fluff rice gently with fork, transfer to a serving platter, top with chicken, garnish with fried onions, toasted nuts, and chopped cilantro. Serve hot.