Machboos | FoodieAtlas

Ingredients

1 whole chicken (about 3-4 pounds), cut into pieces
2 cups basmati rice, rinsed and soaked for 30 minutes
2 large onions, finely chopped
4 cloves garlic, minced
1 large tomato, diced
2 large potatoes, peeled and cut into chunks
1/4 cup tomato paste
1/4 cup vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 teaspoon ground cardamom
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1 teaspoon salt (adjust to taste)
4 cups chicken broth or water
1/4 cup fresh parsley, chopped (for garnish)
1/4 cup fried onions (optional, for garnish)
Lemon wedges (for serving)

Instructions

Prepare the Chicken

Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Add the chopped onions and cook until softened and golden brown, about 5-7 minutes.

Stir in the minced garlic and cook for another minute.

Add the diced tomatoes and cook until they start to break down, about 3-4 minutes.

Stir in the tomato paste and cook for 2 minutes to combine.

Add the chicken pieces to the pot and cook until browned on all sides.

Season the Dish

Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, ground black pepper, ground cardamom, ground allspice, ground cloves, and salt to the pot. Stir to coat the chicken with the spices.

Add the potato chunks and cook for 5 minutes, stirring occasionally.

Cook the Rice

Drain the soaked rice and add it to the pot with the chicken and spices.

Pour in the chicken broth or water and bring to a boil.

Reduce the heat to low, cover the pot, and simmer for about 30-40 minutes, or until the chicken is fully cooked and the rice is tender.

Finish and Serve

Once cooked, remove from heat and let it sit covered for 10 minutes before serving.

Garnish with fresh parsley and fried onions if using.