Entree: United Arab Emirates – Northern Culinary Region – مجبوس ➤ Majboos (A Gulf-style spiced one-pot pilaf of rice cooked with braised chicken and dried lime)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr

Additional 10 min

Total 1 hr 45 min

Ingredients

- 4 bone-in chicken thighs, approx. 8 oz (225 g) each
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) ghee or unsalted butter
- 2 medium yellow onions, thinly sliced — about 10 oz (300 g)
- 4 garlic cloves, minced — about 1.2 oz (35 g)
- 2 medium tomatoes, chopped — about 10 oz (300 g)
- 1 tbsp (15 ml) tomato paste
- 3 cups (555 g) long-grain basmati rice, rinsed until water runs clear
- 6 cups (1.4 L) low-sodium chicken stock
- 2 whole loomi (dried limes)
- 1 cinnamon stick (2–3 in) (approx. 5 g)
- 4 whole green cardamom pods
- 4 whole cloves
- 1 tsp (4 g) ground turmeric
- 1 tbsp (9 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground black pepper
- 1 tsp (5 g) fine sea salt, plus more to taste
- A generous pinch saffron threads soaked in 2 tbsp (30 ml) warm water
- 2 tbsp (30 g) toasted slivered almonds
- 2 tbsp (30 g) golden raisins (optional)
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish

Instructions

1. Pat the chicken thighs dry and season with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper. Heat the vegetable oil in a large heavy pot over medium-high heat and brown the thighs, skin-side down first, about 5–7 minutes per side. Remove and set aside.
2. In the same pot reduce heat to medium, add ghee (or butter) and the sliced onions; cook, stirring occasionally, until deeply golden and caramelized, about 12–15 minutes.
3. Add the minced garlic, chopped tomatoes and tomato paste; cook 3–4 minutes until softened and aromatic. Stir in turmeric, ground coriander, ground cumin, and the whole spices (cinnamon stick, cardamom, cloves) and toast 1 minute.
4. Return the chicken to the pot, add loomi (dried limes) and pour in the chicken stock. Bring to a simmer, cover, and cook gently until the chicken is tender, about 25–30 minutes.
5. Meanwhile, drain the rinsed basmati rice thoroughly and set aside. When the chicken is cooked, remove the thighs briefly and discard the whole spices (cardamom, cloves) and cinnamon stick. If desired, shred one thigh slightly to mix into the rice later.
6. Measure the cooking liquid; you want about 5 1/4 cups (1.25 L) of liquid for 3 cups rice. Add or reduce stock/water as needed. Return the chicken to the pot and add the rice evenly over the top. Do not stir. Sprinkle the soaked saffron with its water across the rice.
7. Bring to a gentle simmer, cover tightly, and cook on the lowest heat for 18–22 minutes, until rice is tender and liquid absorbed. Turn off heat and let rest, covered, 10 minutes.
8. Fluff rice gently with a fork, mixing in any shredded chicken pieces. Adjust salt to taste. Transfer to a large serving dish and top with toasted slivered almonds, golden raisins if using, and chopped cilantro or parsley.
9. Serve hot with plain yogurt, lemon wedges, or a simple salad at the table.