Chicken Machboos

Ingredients:

4 1/2 cups- Water

650 gm- Basmati rice, soaked for 10 minutes

3- Tomatoes, cubed

1 kg- Chicken

3- Onions, finely chopped

1/4 cup- Coriander leaves, chopped

1- Green chili

2- Black dried limes

1 tsp. Black pepper

2 tsp. Buharat spice mix

1/4 tsp. Turmeric powder

1 tsp. Cumin powder

2 tsp. Cinnamon powder

1 tsp. Cardamom powder

2- Garlic cloves

1 slice- Ginger root, cut into small pieces

3 tbsp. Butter

1/4 cup- Lemon juice

3 tbsp. Rose water

4 tbsp. Olive oil

3 tsp. Salt

Method:

1. Clean the chicken and cut into pieces.

2. Heat the water and leave aside.

3. In a small bowl, mix the buharat spice, turmeric, cumin, and cardamom together and add to the mixture one tsp. of salt. Sprinkle half of the spice mixture on the chicken.
4. Heat oil in a large cooking pan, fry the onions until golden brown, then add to the black pepper and the black limes, make a hole in each limes.
5. Add the chicken to the onion mixture and turn it over a few times in the pan.

6. Sprinkle on the chicken a tsp. of cinnamon and the rest of the mixed spices.

7. Turn the contents all together so the chicken is coated with the spices, cover the pan and let it cook on medium heat for 3 minutes.
8. Add the garlic, chopped ginger, and tomato cubes to the pan and turn the ingredients in the pan a few times. Cover again for 3 minutes on medium heat.

9. Sprinkle with the rest of the salt and pour on it water while it’s still hot. Cover the pan and let it cook for about 1 hour, or until the chicken is cooked.

10. Add the chopped coriander and green chili 5 minutes before you remove the chicken from the stock in the pan.

11. Remove the chicken from the pan and put on an oven tray, brush with some olive oil and sprinkle with the rest of the cinnamon powder and grill in the oven until the chicken is golden brown.

12. Add the rice to the chicken stock, stir, then let it cook on low heat until the rice absorbs the stock and is almost done.

13. Sprinkle rose water and lemon juice over the rice and place the butter pieces on the top.

14. Cover the pan and cook on low heat for 15 minutes.
15. Serve the rice on a large serving plate and place the grilled chicken on the top.