Entree: United Arab Emirates – National Cuisine – مجبوس ➤ Majboos (Spiced rice cooked with chicken or lamb and aromatic Gulf spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 2 tbsp (30 ml) ghee or vegetable oil
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 4 garlic cloves, minced
- 2 medium tomatoes, diced (about 10 oz / 280 g)
- 1 tbsp (9 g) Baharat spice blend
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1/4 tsp (1 g) ground cinnamon
- 1 dried lime (loomi), pierced once with a knife
- 2 bay leaves
- 2 cups (360 g) long-grain Basmati rice, rinsed until water runs clear
- 3 1/2 cups (830 ml) chicken broth (or water + bouillon)
- Pinch (0.1 g) saffron threads, soaked in 2 tbsp (30 ml) warm water
- 1 1/2 tsp (8 g) salt, adjust to taste
- 1/4 cup (35 g) raisins (optional)
- 1/4 cup (35 g) slivered almonds, toasted (optional)
- Fresh cilantro or parsley for garnish (to taste)

Instructions

1. Pat the chicken thighs dry, season lightly with salt and a pinch of pepper. Heat 1 tbsp (15 ml) ghee or oil in a large heavy-bottomed pot over medium-high heat and brown the thighs on both sides until golden, 4–5 minutes per side. Remove and set aside.
2. Add remaining 1 tbsp (15 ml) ghee or oil to the pot. Sauté the sliced onion over medium heat until soft and beginning to caramelize, about 8–10 minutes. Add the minced garlic and cook 1 minute more.
3. Stir in the diced tomatoes and cook until they break down, 4–5 minutes. Add the Baharat, turmeric, cumin, coriander, black pepper, and cinnamon; cook 1–2 minutes until fragrant.
4. Return the browned chicken to the pot along with the dried lime (loomi) and bay leaves. Pour in 3 1/2 cups (830 ml) chicken broth, bring to a gentle simmer, cover, and cook for 20 minutes to allow flavors to meld and chicken to cook through.
5. While the chicken cooks, rinse the rice thoroughly until water runs clear and drain well.
6. Remove the chicken briefly from the pot and set aside. Discard the loomi if desired or leave whole. Stir in the drained rice evenly into the pot; add saffron with its soaking water and 1 1/2 tsp (8 g) salt. Arrange the chicken on top of the rice, cover tightly.
7. Reduce heat to low and simmer gently for 18–20 minutes, or until rice is tender and liquid is absorbed. If needed, steam over very low heat for an additional 5 minutes.
8. Turn off heat and let the pot rest, covered, for 10 minutes. Fluff the rice gently with a fork, remove bay leaves (and loomi if not serving whole).
9. Sprinkle raisins and toasted slivered almonds over the top, garnish with chopped cilantro or parsley, and serve hot with the chicken.
10. Serve with yogurt or a simple salad if desired.