Our monthly recipe for today in Arabic flavor group is Chicken Machboos, presented by the beautiful sweet Sumaya Obaid from UAE (host of the month). She chose this traditional dish from her country as it reminds her of a beautiful emotional memories from her childhood. This was my entry for the Arabic flavor monthly challenge, and the proceeding introductory words were Sumayas' choice to start her recipe with.
Accelerating her steps while gathering up her children to head to the sea shore; awaiting the arrival of the ship that will bring back her life partner. He has been sailing in the sea for six long months. Waiting in anticipation; she doesn’t know if she will see him again, or will end up collecting his belongings from the Nokhetha “Captain”. Despite the heavy burden of being responsible of their families on their own,and the hardship, struggles, and poverty residing in each home; our mothers taught themselves patience and innovation by using whatever they had in hand, no matter how little it was.
Our recipe for today is Chicken Machboos, meaning “pressed”, because all the ingredients are mixed together. I really hope you will like this easy, quick and delicious recipe. #ChickenMachboos #Arabic_Flavour #مجبوس_الدجاج_الاماراتي #نكهة_عربية
Ingredients: - 1 Kilo chicken cut according to preference - 1 Kilo rice washed and soaked in water for 10 minutes then strained, preferably Basmati rice - 2 chopped tomatoes - 1 large onion, julienned - 1 table spoon tomato paste - 2-3 Cups water - 1 Cup chopped coriander - 4 dried limes (black lime) - Whole Spices: 3 cloves, 3 cinnamon sticks, 4 cardamoms pods and 5 bay leaves - 1 small spoon turmeric - Salt (according to preference) - Whole black pepper (according to preference) - 1 tablespoon Arabic spices powder: (1 small spoon cinnamon, 1 small spoon ground red pepper, 1 small spoon cumin seeds, 1 small spoon cardamom pods, 1 small spoon coriander seeds, 1 small spoon cloves1 small spoon ginger powder). - 1 small spoon ginger paste - 1 small spoon garlic paste - Green chili pepper (optional)
Preparation: - Heat oil in a cooking pot. Add the onions and stir until the color tends to light brown. - Add the whole spices (cinnamon، cloves, cardamom and bay leaves). - Add the ground spices then the chicken pieces and stir lightly for ten minutes till browned. - Add the tomatoes, tomato paste, coriander, garlic, ginger and dried lime, then stir until the tomatoes become soft. Add the green pepper (optional). - Add broth and let it simmer until the chicken is cooked through. - Remove the chicken and place it in the oven under the grill to give it a lovely brown color. - Cook the rice by adding the right amount of chicken broth to cook it (each cup of Basmati rice will take 1 ¼ - 1 ½ cup of broth). - When the rice water evaporates, we return the chicken on top of the rice and close the lid for another 25 - 30 minutes on very low heat till its completely cooked.