Chicken Machboos Recipe

This beloved dish is a celebration of Qatari cuisine, where succulent chicken is infused with aromatic spices and slow-cooked to perfection, then served on a fragrant bed of spiced rice. Originating from the cultural heritage of Qatar, Chicken Machboos encapsulates the essence of rich flavors and traditional cooking techniques. Join us as we guide you through crafting this delightful masterpiece, inviting you to savor the authentic taste of Qatar’s cherished culinary treasures.

Ingredients:

For the chicken marinade:

• 1.5 pounds chicken pieces (legs and thighs)
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• 1/2 teaspoon ground cardamom
• Salt and pepper, to taste

For the rice:

• 2 cups basmati rice
• 4 cups chicken broth
• 2 tomatoes, chopped
• 1 green chili pepper, chopped (adjust to taste)
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh parsley
• Juice of 1 lemon
• Salt, to taste

Instructions:

1. In a large bowl, combine all the chicken marinade ingredients. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes, or longer for better flavor.
2. Heat vegetable oil in a large, deep pan over medium heat. Add the marinated chicken pieces and brown them on all sides.
3. Remove the chicken from the pan and set aside.
4. In the same pan, add the finely chopped onion and minced garlic. Sauté until they turn translucent.
5. Stir in the chopped tomatoes and green chili pepper. Cook until the tomatoes soften.
6. Return the browned chicken to the pan and add the ground spices. Mix well to combine.
7. Pour in the chicken broth and bring the mixture to a boil.
8. Reduce the heat to low, cover, and let it simmer for about 30-40 minutes, or until the chicken is tender and cooked through.
9. While the chicken is simmering, rinse the basmati rice under cold water until the water runs clear. Drain the rice.
10. In a separate pot, bring 4 cups of chicken broth to a boil. Add the rinsed rice and cook until it’s tender and the broth is absorbed.
11. Fluff the cooked rice with a fork and let it cool slightly.
12. Once the chicken is done, stir in the cooked rice and lemon juice. Mix well to combine.
13. Garnish the Chicken Machboos with chopped fresh cilantro, mint, and parsley.
14. Serve hot and savor the rich flavors of Qatar’s culinary heritage.