COOKING BAHRAIN: Chicken Machboos 🇧🇭

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a healthier alternative with more protein.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while thighs are less expensive than breasts.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier but can be pricier.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs can be more cost-effective.

Toast whole spices (cumin, cardamom, cinnamon) in a frying pan for 3-4 minutes until fragrant.

Grind toasted spices using a mortar and pestle.

Prepare a spice mixture called baja rot with ground spices and set aside.

Chop onion, tomatoes, jalapeno, cilantro, and grate ginger and garlic.

Remove skin from chicken and cut into pieces.

Melt ghee in a large Dutch oven over medium heat.

Add chopped onion and cook until browned slightly.

Stir in garlic, ginger, jalapeno, and half the cilantro, cooking for a few minutes.

Add 1.5 tablespoons of baja rot spice mixture, tomatoes, and two dried limes, cooking for a few minutes.

Add chicken pieces, salt, and enough water to cover the chicken.

Bring to a boil, cover, and cook for 10 minutes until chicken is slightly soft.

Remove chicken and adjust water level in the pot to about 4 cups.

Soak basmati rice in water for a few hours, then strain and add to the pot with remaining cilantro.

Cover and cook on low heat for 15-20 minutes until rice is done.

In a separate skillet, add oil and brown the chicken pieces until crispy.

Add saffron soaked in rose water to the rice after cooking.

Plate the dish with chicken on top of the rice.

Cooking Techniques

Equipment Needed

Spice Level: