Machboos DajajSpiced Chicken and Rice

Name: Machboos Dajaj (Spiced Chicken and Rice)
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Bahrain
Ingredients: 400 g Basmati Rice (rinsed); 800 g Chicken Thigh; 200 g Onion (finely chopped); 20 g Garlic (finely chopped); 300 g Tomato (chopped); 30 g Tomato Paste; 40 ml Ghee; 2 pcs Dried Lime (pierced); 8 g Baharat; 4 g Turmeric Powder; 4 g Cumin Powder; 2 g Black Pepper; 10 g Salt; 1 g Saffron Threads (steeped); 700 ml Meat Stock; 60 ml Water (hot); 15 g Fresh Coriander (finely chopped)

A fragrant Bahraini rice dish in which chicken is simmered with tomatoes, dried lime, and warm Gulf spices, then finished with basmati rice cooked in the same savory broth until fluffy and aromatic.

Prep

25m

Cook

1h 5m

Serves

Regional versions

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Estimated

Nutrition

Per serving

968kcal

Calories

67g

Protein

34g

Fat

96g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Rice

400g
Basmati Rice (rinsed)

Pot

800g
Chicken Thigh
200g
Onion (finely chopped)
20g
Garlic (finely chopped)
300g
Tomato (chopped)
30g
Tomato Paste
40ml
Ghee
2pcs
Dried Lime (pierced)
8g
Baharat
4g
Turmeric Powder
4g
Cumin Powder
2g
Black Pepper
10g
Salt

Rice

1g
Saffron Threads (steeped)

Pot

700ml
Meat Stock

Rice

60ml
Water (hot)

Pot

15g
Fresh Coriander (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Heat the ghee in a heavy pot over medium heat. Add the onion and cook until soft and lightly golden, then stir in the garlic until fragrant.
02
Add the chicken thigh and cook until lightly browned on several sides. Stir in the tomato, tomato paste, baharat, turmeric powder, cumin powder, black pepper, and salt and cook until the tomato softens and the mixture smells deeply aromatic.
03
Pour in the meat stock and add the pierced dried limes. Bring to a gentle boil, then reduce the heat, cover, and simmer until the chicken thigh is tender, with the chicken reaching 74°C (165°F).
04
Soak the saffron threads in the hot water for a few minutes.
05
Add the basmati rice and the saffron-infused water to the pot. Stir once, bring back to a gentle simmer, then cover and cook on low heat until the basmati rice is tender and the liquid is absorbed.
06
Rest the pot off the heat for 10 minutes, then fluff the rice gently and scatter over the fresh coriander before serving.

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