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5 from 1 vote

Arabian Chicken Kabsa - Machboos

Arabian Chicken Kabsa, also known as Machboos, is an authentic Arab dish that's popular across the Gulf countries and enjoyed throughout the Middle East.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Middle Eastern
Diet: Gluten Free, Low Lactose
Servings: 4 people
Calories: 854kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 Measuring cups
  • 1 Lodge Dutch oven

Ingredients

  • 1 tablespoon good quality olive oil
  • 4 bone-in skin-on chicken leg quarters
  • 1 tablespoon ghee
  • 2 medium onions (diced)
  • 1 teaspoon baharat
  • 1 teaspoon turmeric
  • ½ teaspoon cinnamon powder
  • ¼ teaspoon allspice
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ teaspoon salt
  • ⅛ teaspoon cloves
  • 3 dried limes
  • 1 cinnamon stick
  • 5 cardamom
  • 2 bay leaves
  • 1 green chili (chopped)
  • 1 tablespoon fresh ginger (finely chopped)
  • 5 cloves garlic (finely chopped)
  • 1 tablespoon tomato paste
  • 2 large tomatoes (diced)
  • 2 ½ cups chicken stock (600 ml)
  • 2 cups basmati rice (400 grams)
  • chopped parsley or coriander (to garnish)
  • pine nuts (to garnish)
US Customary - Metric

Instructions

  • Heat olive oil in a large Dutch oven or heavy-based pot over medium-high heat.
  • Brown the chicken leg quarters on all sides. Remove and set them aside on a plate.
  • In the same pot, add ghee and sauté diced onions until golden brown.
  • Stir in baharat, turmeric, cinnamon powder, allspice, black pepper, salt, cloves, dried limes, cinnamon stick, cardamom, and bay leaves. Cook for a couple of minutes until fragrant.
  • Add green chili, fresh ginger, and garlic. Sauté for a few minutes.
  • Mix in tomato paste and diced tomatoes. Cook until the tomatoes break down.
  • Return the browned chicken to the pot. Pour in chicken stock and bring to a simmer. Cover and cook for about 45 minutes.
  • Soak the basmati rice in cold water while the chicken is cooking.
  • After cooking the chicken for 45 minutes, rinse the basmati rice under cold water until the water runs clear. Add it to the pot, stirring gently.
  • Cover and simmer for an additional 20-25 minutes or until the rice is tender and the chicken is cooked through.
  • Let the dish rest for 10 minutes before serving.
  • Transfer the rice and chicken pieces to a serving plate. Garnish with chopped parsley or coriander and pine nuts.

Notes

  • Opt for bone-in, skin-on chicken leg quarters for extra flavor. Drumsticks, thighs, or a mix of both work well too.
  • Brown the chicken before cooking to enhance its flavor.
  • Rinse the rice under cold running water until it runs clear. Washing the rice will prevent them from sticking together and make them fluffy and flakey.
  • Use the exact rice-to-water ratios as stated in the recipe. If using rice other than basmati, follow the instructions on the packaging for rice-to-water ratios.
  • Let the dish rest for 15 minutes before serving.
  • You can store leftover Chicken Machboos in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 854kcal | Carbohydrates: 100g | Protein: 37g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 156mg | Sodium: 1863mg | Potassium: 1021mg | Fiber: 7g | Sugar: 9g | Vitamin A: 972IU | Vitamin C: 36mg | Calcium: 115mg | Iron: 4mg