This dish was inspired by an F1 weekend in Qatar. There are a number of alternatives from other regions, including Kabsa chicken or meat served on a bed of steaming rice.
Machboos (Qatar)
Ingredients
Instructions
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Chop the onions and place in a bowl, combine ginger and garlic in a separate bowl. Wash the rice thoroughly before leaving to soak for at least 1 hour.
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Let's get some colour on that chicken but not cook it at stage as we shall set it aside until later. Add a little oil to the pan on a medium heat, once it is freely able to move around the pan add the chicken skin side down, this will allow the fat in the skin to render down, after a few minutes check the underside and if nicely coloured, turn it over for a further 2 minutes then set aside.As the recipe says, this stage is only for colour: the chicken is still undercooked. Transfer it to a dedicated plate and keep it and its juices away from ready-to-eat ingredients until the later cooking stages are complete.
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Over a medium high heat add some more oil if required oil and cook the onions until translucent then add the following, Baharat, start with 3 tbsp and add as you see fit, garlic, ginger, tomatoes, chillies, nutmeg, black limes (don’t forget to pierce them to allow them to re-hydrate and infuse beautifully), sadd alt and leave until the mixture blends and thoroughly incorporates.
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Add 2 tbsp of tomato puree and cook that out for a couple of minutes to remove any bitterness.
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Add 5 cups of boiling water and the optional almonds and raisins, add the paprika and reduce the heat to low, cover and simmer for 15 minutes, remove the lid, add the saffron, and return the chicken to the pot along with the chopped coriander for a further 20 minutes on low.Maintain a steady simmer after the chicken returns to the pot. Before removing it again, check the thickest part of a thigh with a clean probe rather than relying on the 20-minute timing alone.
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Remove the chicken again from the pot before adding the rice and the cardamom pods and the chillies, and leave it on a low boil for 15 - 20 minutes, don’t be tempted to remove some liquid, you want the rice to fully soak it all up as it infuse it, you may even require more time depending on the depth of your pan.Judge the rice by texture as well as liquid absorption. If it is still firm when the liquid is nearly gone, add a small amount of hot water and continue gently rather than increasing the heat and scorching the base.
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Pre-heat the grill to 180°C. Line a baking sheet with silver foil and place the chicken atop skin side up. Brush with a little ghee or butter and a little more paprika, to add a rich colour under the grill for 10 to 15 minutes (keep checking it).The grilling stage is for colour and crisp skin. Keep checking closely because the paprika and rendered fat can darken quickly under direct heat.
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Transfer the chicken and rice to a serving dish, you can remove the black limes or leave them on the platter (not for eating though), and in good old Brian Hanrahan fashion during the Falklands War with regards the cardamom pods, you could leave them or “count them all out and count them all back again).
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As for garnish you could choose cucumber, tomatoes, more or coriander, with a raita on the side, your choice.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 1356.58kcal
- % Daily Value *
- Total Fat 51.26g79%
- Saturated Fat 11.47g58%
- Sodium 167.77mg7%
- Potassium 897.30mg26%
- Total Carbohydrate 183.40g62%
- Dietary Fiber 8.48g34%
- Sugars 18.06g
- Protein 49.77g100%
- Vitamin C 9.73 mg
- Calcium 82.80 mg
- Iron 5.37 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
