Metric Imperial

HERDRecipes

HERD RATING

Machboos

Filed under Chicken

Dietary Notes: Gluten Free

by Jill Smith

Recipe Source

Ingredients

Qatari Bazaar Spice Mix

  • 1 tbsp cumin
  • 1 tbsp coriander
  • ½ tbsp black lime (or lemon)
  • ½ tbsp ground ginger
  • ½ tbsp turmeric
  • ½ tbsp cinnamon
  • ¼ tbsp black pepper
  • ¼ tbsp clove
  • ¼ tbsp cardamom
  • ¼ tsp saffron (optional)

Machboos

  • 1 pack chicken thighs (around 9)
  • 1 ½ cup rice
  • 1 onion, diced
  • 1 cup roma tomatoes, diced
  • 2 jalapenos, diced
  • ½ tbsp garlic, minced
  • ½ tbsp ginger, minced
  • ¼ cup vegetable oil
  • 4 tbsp Qatari spice mix
  • ½ cup water
  • salt, to taste

Directions

  1. Mix all ingredients for Qatari spice before beginning in small bowl
  2. Coat chicken thighs heavily with the spice mix and brown in oil in a large, heavy bottomed pot (around 5 min on each side). Remove chicken once browned and set aside to rest
  3. Add the vegetables to the pot and cook for about 5-6 mins
  4. Add rice and toast for around 1 min
  5. Add stock and water and bring mixture to a bowl. Reduce heat to medium low, return chicken to pot and cover
  6. Cook covered for about 20-25 mins until most of the water is absorbed. Stir periodically so it doesn't stick to the bottom of the pot
  7. Remove from heat and allow to stand covered for another 10 minutes to allow rice to finish steaming