Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Traditional Bahraini Chicken Machboos / Machbous Recipe
    Lost? Site Map

    Traditional Bahraini Chicken Machboos / Machbous

    Traditional Bahraini Chicken Machboos / Machbous. Photo by Tulip-Fairy

    1/2 Photos of Traditional Bahraini Chicken Machboos / Machbous

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Um Safia's Note:

    Machboos is a dish of rice & meat, popular in many Gulf countries & across Saudi Arabia. Here is a version which is traditionally made in Bahrain. If you don't have any Buharat / Baharat spice mix, there are a few here on Zaar to choose from. If you don't want to use a whole chicken, your favourite pieces would be fine too!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut the chicken in half. Heat the water and leave aside. In a small bowl, mix the buharat, turmeric, cumin, and cardamom together and add to the mixture one teaspoon of salt. Sprinkle half of the spice mixture on the chicken halves.
    2. 2
      Heat oil in a large cooking pan, fry the onions until golden brown, then add to the pepper and the black limes - you MUST make a hole in each limes.
    3. 3
      Add the chicken to the onion mixture and turn it over a few times in the pan. Sprinkle on the chicken a teaspoon of cinnamon and the rest of the mixed spices. 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.
    4. 4
      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. Sprinkle with the rest of the salt and pour on it water while its still hot.
    5. 5
      Cover the pan and let it cook for about 1 hour, or until the chicken is cooked. Add the copped coriander 5 minutes before you remove the chicken from the stock in the pan. While the chicken is cooking, wash the rice well and soak for 10 minutes in cold water, then drain.
    6. 6
      Remove the chicken from the pan and put on an oven tray, brush with some oil and sprinkle with the rest of the cinnamon powder and grill in the oven until the chicken is golden brown.
    7. 7
      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.
    8. 8
      Sprinkle rose water and lemon juice over the rice and place the butter pieces on the top. Cover the pan and cook on low heat for 30 minutes.
    9. 9
      Serve the rice on a large serving plate and place the grilled chicken halves on the top.

    Ratings & Reviews:

    • on September 05, 2013

      55

    • on January 07, 2013

      55

      I am currently trying to cook a dish from every country and this is what I used for Bahrain. Delicious! I recommend using bone-in chicken, otherwise it can dry out.

      http://hetzelkitchen.blogspot.com/2011/02/bahrain.html

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 01, 2011

      55

      4 3/4 stars! This is delicious for DH, DD (toddler) and I. We all ate more than usual! I cut each spice down by a little I think. The rice is very flavourful. I used a good canned plum tomatoes, an extra clove of garlic and would probably do so again, I did not use green hot pepper as we don't enjoy hot spicy and less cinnamon as I did not add any to brown the chicken in the oven as I didn't find a need to do the oven part as the chicken was already cooked and may have become too dry doing that. I used Iranian rose water which I find to be superior in all aspects, sea salt and the rest of the ingredients. I will make this again with a fresh salad and sauce containing fried okra (bamia) or frozen okra thrown into the dish part way through as I did once. Just don't put it in for the full time or it disintegrates.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

    Advertisement

    Nutritional Facts for Traditional Bahraini Chicken Machboos / Machbous

    Serving Size: 1 (607 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 916.8
     
    Calories from Fat 370
    40%
    Total Fat 41.2 g
    63%
    Saturated Fat 12.4 g
    62%
    Cholesterol 140.2 mg
    46%
    Sodium 1350.3 mg
    56%
    Total Carbohydrate 94.4 g
    31%
    Dietary Fiber 6.3 g
    25%
    Sugars 5.5 g
    22%
    Protein 41.2 g
    82%

    The following items or measurements are not included:

    dried limes

    baharat spice mix

    rose water

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites