Machboos is a common dish found across many parts of the Middle East. It’s a fantastic, flavourful dish that has a lot of similarities with biryani. This Arabic chicken machboos recipe is my take on this popular dish, inspired by the many amazing iftar buffets I’ve had the pleasure of attending during my time living in Dubai.

What is machboos?

Machboos is a rice-based dish, it often goes by the name of kabsa. Kabsa originated in Saudi Arabia but is a traditional dish across many countries in the middle east. The dish is made from basmati rice, cooked in an abundance of flavourful spices with meat. Chicken and lamb are both popular options.

The dish is cooked in one pot making clean up a little easier! It seems like a complicated dish, usually because of a long ingredient list as it involves a lot of spices, but it’s actually pretty easy once you’ve got everything prepared.

Ingredients

Warning – the indgredient list for this recipe does look quite long! However, you can really break it down into the main recipe and then the spices used which makes it less over-facing:

Main Recipe:

1. Full, skin-on chicken leg – or if you are making a larger batch you can buy a full chicken and cut it up.
2. Rice – white basmati rice works best
3. Raisins
4. Onion – use brown or white onion and slice thinly
5. Garlic – one clove, minced
6. Canola oil or vegetable oil

Spices

1. Loomi – this is basically dried, black lime. If you can’t find it you can try making it – or you can substitute for a tsp of lime juice instead
2. Cardamom pods – cut a small slit into the side of each pod to help it release the flavour
3. Spice mix – traditionally this recipe uses an Arabic spice mix called baharat or bezar, in addition to some other spices used for this recipe. However, to make this recipe a little simpler and more accessible I use one spice mix for this recipe throughout rather than having to make one mix and then add another load of spices on top of that.

The spice mix includes:

How do you make it?

This recipe simplifies the dish a little to make it easier for first-time chefs, but it really doesn’t sacrifice any flavour! First, make the spice mix by mixing together the cumin, fennel seeds, crushed coriander seeds and turmeric.

Pat the chicken skin dry and then rub around 1/4 of the spice mix into the skin. Leave to marinade while you prepare everything else.

Add half the oil into a large saucepan and then seal the chicken so the skin is lightly browned on all sides. Set aside. Add the onion to the pan and cook until softened before adding the garlic, remaining spice mix, cardamom, cinnamon stick and loomi. Stir for around 30 seconds.

Add the stock, tomatoes and raisins and then return the chicken to the pan. Reduce the heat and cover and cook, at a low simmer, for 15 minutes.

Remove the chicken, loomi and cinnamon stick and set aside. Add the basmati rice to the pan and simmer, uncovered for 10 minutes – or until the water is no longer above the level of the rice. Cover and cook for a further 15 minutes over a low heat.

While the rice is cooking cook the chicken in the remaining oil over a medium to high heat – you want to really brown the skin and crispen it up.

Serve the rice on a place with the chicken placed over the top. You can add a dollop of raita and a few sprigs of parsley or mint to garnish.

Bil afia (which is ‘in good health’ in Arabic and traditionally said instead of ‘bon appetit’)

Can it be frozen?

I wouldn’t recommend freezing this dish. It will certainly sacrifice texture and flavour. I have been known to reheat leftovers the next day though. Just make sure that it is steaming hot throughout as rice is dangerous to reheat if not done properly.

If you are a fan of rice-based dishes then check out this prawn biryani. Looking to try some other Arabic recipes? Try this moutabal (aubergine dip) or this tabbouleh (parsley salad)

Products that work great for this recipe:

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