Machboos DajajSpiced Chicken and Rice

Name: Machboos Dajaj (Spiced Chicken and Rice)
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4
Cuisine: Kuwait
Ingredients: 800 g Chicken Thigh (bone-in and skin-on); 400 g Basmati Rice (rinsed); 200 g Onion (finely chopped); 250 g Tomato (finely chopped); 30 g Tomato Paste; 15 g Garlic (crushed); 50 g Ghee; 8 g Baharat; 4 g Turmeric Powder; 4 g Cumin Powder; 2 g Black Pepper; 1 pcs Cinnamon Stick; 2 pcs Bay Leaf; 4 pcs Clove; 2 g Cardamom Seeds; 2 pcs Dried Lime; 760 ml Chicken Stock; 40 ml Chicken Stock (warm); 8 g Salt; 1 g Saffron Threads; 20 g Fresh Coriander (finely chopped)

A fragrant chicken-and-rice pot built on a rich onion and tomato base and scented with dried lime, saffron, and warm Gulf spices. The rice cooks in the broth, giving the dish its deep savory flavor and characteristic citrusy aroma.

Prep

25m

Cook

Serves

Regional versions

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Estimated

Nutrition

Per serving

1002kcal

Calories

68g

Protein

38g

Fat

97g

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.

Chicken

800g
Chicken Thigh (bone-in and skin-on)

Rice

400g
Basmati Rice (rinsed)

Base

200g
Onion (finely chopped)
250g
Tomato (finely chopped)
30g
Tomato Paste
15g
Garlic (crushed)
50g
Ghee
8g
Baharat
4g
Turmeric Powder
4g
Cumin Powder
2g
Black Pepper
1pcs
Cinnamon Stick
2pcs
Bay Leaf
4pcs
Clove
2g
Cardamom Seeds

Chicken

2pcs
Dried Lime
760ml
Chicken Stock

Saffron

40ml
Chicken Stock (warm)

Chicken

8g
Salt

Saffron

1g
Saffron Threads

Rice

20g
Fresh Coriander (finely chopped)

Cook through it

Method

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

9 steps

01
Melt the ghee in a heavy pot over medium heat. Add the onion and cook for 8 to 10 minutes, until golden and sweet.
02
Stir in the garlic, tomato, and tomato paste. Cook until the mixture is thick, glossy, and the raw tomato smell is gone.
03
Add the baharat, turmeric powder, cumin powder, black pepper, cinnamon stick, bay leaves, cloves, and cardamom seeds. Stir for a few seconds until fragrant.
04
Add the chicken thigh and turn it in the spiced base until lightly browned on all sides.
05
Pour in the chicken stock, add the dried limes and salt, and bring to a gentle simmer. Cover and cook for 25 to 30 minutes, until the chicken is tender and reaches 74°C (165°F).
06
Lift out the chicken and keep it warm. Remove the dried limes if you want a milder flavor.
07
Add the basmati rice to the pot and stir once so it settles evenly in the broth. Return the chicken to the top, cover, and cook on very low heat for 15 to 20 minutes, until the rice is tender and the liquid is absorbed.
08
Steep the saffron threads in the warm chicken stock. Drizzle the mixture over the rice, cover, and let the dish rest off the heat for 10 minutes.
09
Fluff the rice gently and finish with the fresh coriander before serving.

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