Chicken Machboos (Bahraini Spiced Chicken and Rice)
Prep time
10 mins
Cook time
1 hour 45 mins
Total time
1 hour 55 mins
A delicious and authentic Chicken Machboos, the national dish of Bahrain.
: Kimberly Killebrew, www.daringgourmet.com
Cuisine: Middle Eastern, Bahrain
Serves: 4
Ingredients
2 large onions, diced
3 tablespoons ghee or unsalted butter
1 tablespoon baharat (see recipe below)
1 teaspoon turmeric
2 tablespoons vegetable oil
A combination of chicken thighs, legs and breasts (about 3 pounds)
1 hot green chile, seeded and diced
1 tablespoon fresh ginger, minced
5 large cloves or garlic, thinly sliced
2 large roma tomatoes, diced (or 1 (14 oz) can diced tomatoes, juices drained)
2-3 dried limes (loomi), several holes punched throughout each one
5 green cardamom pods
⅛ teaspoon ground cloves
1 stick cinnamon (about 2 inches long)
2½ teaspoons salt
2½ cups chicken stock
2 cups basmati rice (soaked for at least 15 minutes, then rinsed and drained)
3 tablespoons fresh cilantro, chopped
2 tablespoons fresh parsley, chopped
Rosewater for sprinkling (optional, but recommended)
For the Homemade Baharat:
1 tablespoon black peppercorns
1 tablespoon cumin seeds
2 teaspoons coriander seeds
1 cinnamon stick (about 2 inches long)
1 teaspoon whole cloves
¼ teaspoon green cardamom seeds
1 tablespoon paprika powder
¼ teaspoon ground nutmeg
For the Baharat:
Set the paprika and nutmeg powders aside. Place all remaining ingredients (whole seeds, cinnamon stick and cloves) in a small frying pan and dry roast over medium-high heat, tossing regularly to prevent scorching, for 3-4 minutes or until very fragrant. Transfer to a spice or coffee grinder and let cool. Add the paprika and nutmeg and grind all the ingredients to a fine powder. Store left over baharat in an airtight jar.
Instructions
Heat the oil in a large Dutch oven over medium-high heat and fry the chicken pieces on both sides until the skin is brown and crispy. Transfer the chicken to a plate and leave the remaining oil in the Dutch oven.
Add the ghee (or butter), reduce the heat to medium, and fry the onions until starting to brown, about 10-12 minutes.
Add the ginger, garlic, and green chile pepper and saute for another 2 minutes.
Add the baharat and turmeric and cook for another minute.
Return the chicken pieces to the Dutch oven along with the tomatoes, dried limes, cardamom pods, cinnamon, ground cloves and salt. Add the chicken stock and stir to combine. Bring it to a boil, reduce the heat to low, cover and simmer for one hour.
Add the cilantro, parsley and drained rice and stir to combine. Return it to a boil, reduce the heat to low, cover, and simmer for another 15-20 minutes until the rice is done and has absorbed the liquid.
Transfer the chicken and rice to a serving dish (either leave the chicken pieces tossed in with the rice, or place the chicken on top of the rice), and sprinkling with 1-2 tablespoons of rosewater (optional).
Serve with a green salad and yogurt raita.
OMG! This was some of the best coffee ever!
https://nourishvegankitchen.wordpress.com/2014/11/23/gawah/
GAWAH
Gawah is a common breakfast in the Middle East.
1 tsp coffee (or to taste)
1 tsp cardamom
1 cup hot water
Almond milk, if desired
1/3 cup dates
1. Put coffee and cardamom in a coffee plunger and pour over water. Leave to infuse for a few minutes.
2. Pour into a mug and stir in a dash of almond milk if you want.
http://www.food.com/recipe/baba-ghanoush-bahrain-473063
TOTAL TIME
1hr 10mins
PREP 10 MINS
COOK 1 HR
This recipe Is from week 20 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Bahrain is my 20th stop. Baba ghanoush is enjoyed throughout the Middle East, but this version is made in Bahrain and is usually eaten with khubz, or sliced pita bread.
INGREDIENTS Nutrition
SERVINGS 4-6 UNITS US
1 large eggplant
2 garlic cloves
2 tablespoons tahini
1⁄4 teaspoon salt
1 tablespoon fresh lemon juice
1⁄2 cup yogurt
3 tablespoons olive oil
5 kalamata olives
DIRECTIONS
Put the eggplant on a baking sheet and roast in a 400 degree oven for about an hour.
When the hour is up, take the eggplant out and let it cool, then remove the skin and the green top and put the soft insides into a blender.
Add the rest of the ingredients and pulse until smooth. Garnish with the kalamata olives.
http://www.food.com/recipe/khubz-bahrain-473062
Khubz (Bahrain)
TOTAL TIME
3hrs 10mins
PREP 3 HRS
COOK 10 MINS
This recipe Is from week 20 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Bahrain is my 20th stop. Khubz is a kind of pita bread that is traditionally cooked in a clay oven, but this version can also be made in your home oven.
INGREDIENTS Nutrition
YIELD
6-8 pitas
UNITS
US
2 1⁄2 teaspoons dry active yeast
1 1⁄4 cups lukewarm water
1 pinch sugar
3 3⁄4 cups bread flour
1⁄2 teaspoon salt
2 tablespoons vegetable oil
DIRECTIONS
Dissolve the yeast and the sugar in about a half cup of the lukewarm water. Let stand until frothy.
Sift the flour together with the salt and add the yeast mixture. Knead by hand until the dough is soft, adding water as necessary. Add the oil and keep kneading until the dough becomes elastic and is no longer sticky, which should take about 15 minutes.
Now form the dough into a ball and rub all over with a little bit of olive oil, to prevent it from drying out. Cover with a damp cloth and let rise in a warm place until the dough has doubled in size, about 1 to 1 1/2 hours.
Punch down and knead for another five minutes or so. Now break the dough into tennis-ball sized portions. Turn out onto a lightly floured surface and roll flat, until each ball is about a quarter inch thick. Dust with flour and transfer to a lightly floured surface, leaving a few inches between each one to allow for rising. Let rise for another 30 to 60 minutes.
Oil two large baking sheets. Preheat your oven to 500 degrees. About 10 minutes into the preheating, put the sheets in the oven. Leave them there for another 10 minutes.
Now open your oven and quickly transfer the dough balls onto the baking sheets.
Bake for 6 to 10 minutes. When the breads are lightly browned, take them out. Let cool.
Each piece should have formed a pocket while baking.
http://www.food.com/recipe/traditional-bahraini-chicken-machboos-machbous-304034
Traditional Bahraini Chicken Machboos / Machbous
TOTAL TIME
2hrs 15mins
PREP 15 MINS
COOK 2 HRS
Machboos is a dish of rice & meat, popular in many Gulf countries & across Saudi Arabia. Here is a version which is traditionally made in Bahrain. If you don't have any Buharat / Baharat spice mix, there are a few here on Zaar to choose from. If you don't want to use a whole chicken, your favourite pieces would be fine too!
INGREDIENTS Nutrition
SERVINGS 6 UNITS US
4 1⁄2 cups water
650 g basmati rice
3 tomatoes, quartered
1 -1 1⁄2 kg chicken
3 onions, finely chopped
1⁄4 cup coriander leaves, chopped
1 green hot pepper, as desired
2 black dried limes
2 teaspoons baharat spice mix
1 1⁄2 teaspoons turmeric powder
1 teaspoon cumin powder
2 teaspoons cinnamon
1 teaspoon cardamom powder
2 garlic cloves
1 slice gingerroot, cut into small pieces
3 tablespoons butter
1⁄4 cup lemon juice
3 tablespoons rose water
3 tablespoons oil
3 teaspoons salt
On Sale Near You
DIRECTIONS
Cut the chicken in half. Heat the water and leave aside. In a small bowl, mix the buharat, turmeric, cumin, and cardamom together and add to the mixture one teaspoon of salt. Sprinkle half of the spice mixture on the chicken halves.
Heat oil in a large cooking pan, fry the onions until golden brown, then add to the pepper and the black limes - you MUST make a hole in each limes.
Add the chicken to the onion mixture and turn it over a few times in the pan. Sprinkle on the chicken a teaspoon of cinnamon and the rest of the mixed spices. Turn the contents all together so the chicken is coated with the spices, cover the pan and let it cook on medium heat for 3 minutes.
Add the garlic, chopped ginger, and tomato cubes to the pan and turn the ingredients in the pan a few times. Cover again for 3 minutes on medium heat. Sprinkle with the rest of the salt and pour on it water while its still hot.
Cover the pan and let it cook for about 1 hour, or until the chicken is cooked. Add the copped coriander 5 minutes before you remove the chicken from the stock in the pan. While the chicken is cooking, wash the rice well and soak for 10 minutes in cold water, then drain.
Remove the chicken from the pan and put on an oven tray, brush with some oil and sprinkle with the rest of the cinnamon powder and grill in the oven until the chicken is golden brown.
Add the rice to the chicken stock, stir, then let it cook on low heat until the rice absorbs the stock and is almost done.
Sprinkle rose water and lemon juice over the rice and place the butter pieces on the top. Cover the pan and cook on low heat for 30 minutes.
Serve the rice on a large serving plate and place the grilled chicken halves on the top.
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