The Middle East's most FLAVOURFUL chicken and rice! Gulf Kabsa (Machboos)

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a healthier grain option, while long-grain rice is more affordable.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric provides color and health benefits at a lower cost.

cloves

🥗Healthier: allspice

💰Cheaper: ground cinnamon

Allspice offers a similar flavor profile, while cinnamon is more accessible.

Break down the whole chicken into four pieces.

Chop two onions into a medium to large dice.

Crush one to two black lemons into a powder.

Heat a large pot over medium heat and add 2 tablespoons of vegetable oil.

Add diced onions and sauté for around 5 minutes.

Add spices: 2 teaspoons salt, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon ground coriander, 1 teaspoon black pepper, 0.5 teaspoon ground ginger, 0.5 teaspoon paprika, 0.25 teaspoon cinnamon, and 0.25 teaspoon cloves.

Add 30 grams of tomato paste and mix well with the onions and spices, cooking for 2-3 minutes.

Add the chicken pieces to the pot and stir to coat with the mixture.

Add 400 grams of chopped tomatoes and 250 milliliters of water, along with 2 large garlic cloves.

Bring to a simmer, then cover and cook for 25 minutes.

Remove the chicken and strain the broth to remove solids.

In the same pot, heat 2 tablespoons of vegetable oil and add whole spices: 2 black lemons, 1 cinnamon quill, 1 teaspoon coriander seeds, 1 teaspoon black peppercorns, 0.5 teaspoon cumin seeds, 5 cardamom pods, 3 cloves, and 2 bay leaves. Fry for 2 minutes.

Add half of the sliced onions and sauté for 5-8 minutes until softened.

Add 30 grams of tomato paste and 2 teaspoons of salt.

Add 2 cups of washed basmati rice and mix well with the onions and spices.

Poke holes in 2 red and 2 green chillies and place them on top of the rice.

Pour in the strained stock until the rice is submerged, reserving some for glazing the chicken.

Bring to a light boil, cover, and let it boil for 2 minutes, then reduce heat to low and steam for 20 minutes.

Soak 40 grams of giant raisins and 40 grams of golden sultanas in water for at least 1 hour.

Grate 150 grams of carrots.

Melt 1 tablespoon of butter in a pot and toast 60 grams of slivered almonds for 3-4 minutes until light brown.

Fry the remaining sliced onions in 70 milliliters of vegetable oil for 10-12 minutes until dark brown, then drain on paper towels.

Combine shredded carrots, toasted nuts, fried onions, and soaked raisins and sultanas in a bowl.

Mix spices for the topping: 0.5 teaspoon each of black lemon powder, black pepper, turmeric, ginger, cloves, cinnamon, cumin, cardamom, and salt with 1 tablespoon of oil.

Combine the spice slurry with the topping ingredients and mix well.

Place the chicken on a baking sheet lined with foil and coat the skin with reserved stock.

Cooking Techniques

Equipment Needed

Spice Level: