Chicken Majbouz
photo by Random Rachel
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
4-5
ingredients
- 2 lbs skinless chicken
- 1 - 1 1⁄2 lb long grain rice
- 25 ml extra virgin olive oil
- 1 cup onion, diced finely
- 1 lb tomatoes
- 1⁄4 cup parsley, chopped finely
- 3 cardamoms
- 2 cloves
- 1 inch cinnamon stick
- 1 bay leaf
- 3 large garlic cloves, crushed finely
- 1 tablespoon baharat
- 1⁄4 cup lemon juice
- salt
directions
- Cut the chicken into large pieces, 8 would do fine.
- Wash the rice until water runs clear, and soak for an hour or more.
- Blanch the tomatoes, peel and chop coarsely.
- Heat olive oil in a deep , thick bottomed vessel, add the onions and garlic.
- Saute until light golden.
- Add the chicken and saute, turning frequently so that it gets a nice colour.
- Add baharat, loomi or lemon juice,whole spices and salt.(I add 1 tsp salt for every 200 grams of unsoaked rice), stir to coat well.
- Add the tomatoes along with their juices-all of it and stir well.
- Add 10-12 cups of water-just enough for the chicken to cook well and rice as well-but it shouldnt get all mushy and soggy. You could add lesser and then increase as needed for the rice to cook.
- Bring to a boil on hi, then reduce to lo-med heat, cook uncovered until the chicken is well cooked.
- Drain rice thoroughly, and stir into the chicken gently.
- Reduce heat to lowest and let cook uncovered until rice is 85% cooked, stirring at intervals-very gently though.
- Add the herbs, cover the vessel with aluminium foil and then with the lid and let cook for 8-10 minutes.
- Turn off heat and let stand for 5 minutes.
- Note: the quantity of water need to cook the rice and chicken might vary-so its kind of upto your judgement as such. I add 2 cups of water for every 200- grams of unsoaked rice plus 1 cup extra for the chicken and it turns out right all the time.
- Note: For baharat, see recipe # 79179 by alAmira.
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Reviews
-
4 1/2 stars. This is yummy just a bit plainer than I expected and I had added some butter for extra flavour. I did add two whole black loomi pierced with a knife (there is another kind which is white and is mostly used in Iran & Iraq) I didn't see the note to use it powdered or I would have done so. You can include it in the ingredients list with the English definition, "dried lime" (I have in many of my recipes) I do think it is essential for the traditional flavour and would recommend to try it as stated, powdered rather than whole either by purchasing it that way or by following recipe#419710. I used an Indian white Basmati rice that definitely doesn't need as long to soak, good quality canned tomatoes I chopped myself, flat leaf parsley, I liked that addition, recipe#79179, freshly squeezed lemon juice, sea salt to taste, plus the rest of the ingredients. Served with a fresh chopped salad with pomegranate molasses & Balkan (thick) yogurt to mix into the rice for DH who likes a sauce with rice dishes. Made for Welcome to Bahrain!
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This was delicious! I used frozen boneless skinless thighs, so I lightly sautéed the onions, garlic, and spices and then topped the frozen chicken with the fragrant mixture and baked it in a covered glass pan for an hour. Then I added a cup of rice (the frozen chicken made enough juice while it baked that no additional liquid was needed,) and let it bake for another 20 minutes. I had a lot of leftover rice, so think I will halve the amount in the future. It was really simple, and I think it would also work nicely in a crock pot if you wait to add the rice in until the end. :)
RECIPE SUBMITTED BY
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