Chicken Machboos

Ingredients

• Chicken Thighs (Bone-in)

  800 g

  $3.36

• Basmati rice

  400 g

  $1.04

• Onions

  2 medium

  $0.60

• Garlic

  4 cloves

  $0.03

• Ginger

  1 thumb

  $0.03

• Tomatoes

  2 medium

  $0.66

• Ghee (Clarified Butter)

  2 tbsp

  $0.39

• Cinnamon Sticks

  1 stick

  $0.15

• Green Cardamom Pods

  4 pods

  $0.32

• Turmeric

  1 tsp

  $0.11

• Saffron Threads

  1 pinch

  $4.50

• Salt

  1 tsp

  $0.00

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Basmati rice for Rice (1:1) — Long-grain white rice cooks the same way

Preparation

1. 1

   Melt ghee in a heavy Dutch oven over medium heat and sauté sliced onions until golden brown.

2. 2

   Add grated garlic, minced ginger, cinnamon stick, bruised cardamom pods, and turmeric, stirring for 1 minute until fragrant.

3. 3

   Add the chicken thighs and brown on both sides for 8 minutes, then stir in chopped tomatoes and salt.

4. 4

   Pour in 800 ml boiling water, cover, and simmer on medium-low for 30 minutes until chicken is completely tender.

5. 5

   Lift out the chicken thighs and place them under a hot oven grill for 5 minutes to crisp the skin.

6. 6

   Rinse the basmati rice thoroughly, stir into the spiced broth in the pot, and add saffron steeped in warm water.

7. 7

   Cover tightly and cook the rice over low heat for 18 minutes until the liquid is absorbed and grains are fluffy.

8. 8

   Arrange the rice on a wide family platter and top with the crisped chicken pieces.