Machbous ala dajaj

Machbous ala dajaj

Spiced chicken and rice

By
From
The Complete Middle Eastern Cookbook
Serves
4-5
Photographer
Alan Benson

Ingredients

Quantity Ingredient
40g ghee
or 2 tablespoons oil
2 large onions, chopped
1 tablespoon Baharat
1 teaspoon ground turmeric
1 chicken, jointed, about 1.5 kg
375g tomatoes, peeled and chopped
3 cloves
1/2 teaspoon Loomi
or 1/2 lemon, zested
2 pieces cinnamon bark
6 cardamom pods
3 teaspoons salt
400g basmati or other good-quality long-grain white rice
2 tablespoons coriander leaves, chopped
2 tablespoons flat-leaf parsley, chopped

Method

  1. Heat the ghee or oil in a large heavy-based saucepan and gently fry the onion until translucent. Stir in the baharat and turmeric and cook for 2 minutes longer.
  2. Add the chicken pieces and turn in the onion mixture over medium heat to brown lightly. Add the tomatoes, cloves, ground loomi, or lemon zest, cinnamon, cardamom pods and salt, stirring well to combine.
  3. Pour in 625 ml water, then cover and simmer over gentle heat for 45 minutes.
  4. Pick over the rice to remove any discoloured grains. Place in a bowl and wash with cold water until the water runs clear. Drain. Stir the rice gently into the stew, add the herbs and bring back to a slow simmer.
  5. Cover and simmer over low heat for 35–40 minutes, or until the chicken is tender, stirring gently once or twice during cooking. Remove from the heat and leave for 10 minutes.
  6. Pile the mixture onto a large platter, arranging the chicken pieces in the centre. Serve hot with pickles, salad and khoubiz.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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