Qatari Chicken Machbous
The Quirky Foodster Team
Ingredients
- Chicken pieces, bone-in — 800 g (1.75 lb)
- Basmati rice, soaked for 30 minutes — 370 g (13 oz)
- Onion, sliced — 1
- Tomatoes, chopped — 2
- Dried black limes (loomi), pierced — 2
- Baharat spice blend — 1 tbsp
- Turmeric — 1/2 tsp
- Oil — 60 ml (2 fl oz)
- Water or stock — 720 ml (24 fl oz)
- Salt — to taste
- Fried onions, to garnish
Method
- Heat the oil in a large pot and fry the onion until golden; remove half for garnish.
- Add the chicken to the pot and brown on all sides.
- Add the baharat, turmeric and dried limes, stirring to coat.
- Add the chopped tomato and cook for 5 minutes until it softens.
- Add the water or stock and salt, and bring to a simmer, then cover and cook for 25–30 minutes until the chicken is tender.
- Remove the chicken; add the soaked, drained rice to the pot, ensuring it's just covered by the cooking liquid.
- Cover tightly and cook over low heat for 18–20 minutes until the rice is tender.
- Return the chicken to warm through, then serve garnished with the reserved fried onions.
Introduction: Chicken pieces simmered and layered with fragrant spiced rice and dried lime, a simplified everyday version of Qatar's beloved national dish.
Cultural Background: This chicken version of machbous is a common everyday preparation across Qatari households, offering the same beloved warm spice and dried lime flavour profile in a quicker, more accessible weeknight format.
Tips: Pierce the dried limes before adding, as this releases their distinctive tangy flavour. Keep the pot tightly covered during the rice-cooking stage to trap steam and cook everything through evenly.
Variations: Add a handful of raisins and toasted almonds as a festive garnish. Adjust the baharat quantity to taste.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a covered pan over low heat with a splash of water, or in a microwave, until hot throughout.
FAQs:
Q: What is baharat?
A: A warm, aromatic Gulf spice blend typically including black pepper, cumin, coriander, cinnamon and other spices, essential to machbous and many other regional dishes.
Q: Can this be made with lamb instead of chicken?
A: Yes, lamb is a traditional and popular alternative, adjusting the cooking time as needed for the cut used.
- Chicken pieces, bone-in — 800 g (1.75 lb)
- Basmati rice, soaked for 30 minutes — 370 g (13 oz)
- Onion, sliced — 1
- Tomatoes, chopped — 2
- Dried black limes (loomi), pierced — 2
- Baharat spice blend — 1 tbsp
- Turmeric — 1/2 tsp
- Oil — 60 ml (2 fl oz)
- Water or stock — 720 ml (24 fl oz)
- Salt — to taste
- Fried onions, to garnish
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