World Food Challenge

Day 13: Bahrain and its chicken machboos

Happy Friday, Raffies!
Almost two weeks into the challenge and I am still as excited as I was the first day. When I was planning the challenge, I was choosing dishes for every single country. I wrote down the names of the dishes and searched for the recipes. But I do not remember all the dishes and the ingredients that make them up. So it is kind of a surprise every day to rediscover the dish I had chosen.
Today’s dish was incredibly rich in spices. I used cloves, 5 cloves of garlic, chilies, cardamom caps, cumin, coriander, fresh coriander, fresh parsley, paprika, turmeric, fresh ginger and I hope I have not forgotten anything right now. The smell was already amazing while it was cooking on the fire.
The dish was really flavourful and delicious. I think even the friend of our who had come over for dinner enjoyed it, since he helped himself to a second serving..really tasty food!
For this dish I have followed a recipe from Daringgourmet:
2 onions, chopped
3 tbsp ghee or butter
1 tbsp baharat
1 tsp turmeric
2 tbsp oil
1 chicken, cut into pieces
1 hot chili, sliced
1 tbsp ginger, minced
5 cloves of garlic, crushed
2 large tomatoes, diced
3 dried limes (remember to punch a few holes into the limes for flavour)
5 green cardamom pods
1 stick of cinnamon
2-3 tsp salt
2-3 cups chicken stock
2 cups basmati rice, soaked, rinsed and drained
2 tbsp parsley, chopped
3 tbsp fresh cilantro, chopped

Rosewater (optional)

Start by making the Baharat:

You’ll need:

1 tbsp black peppercorns

1 tbsp coriander seeds
1 cinnamon stick
1 tsp cloves
4 green cardamom pods
1 tbsp paprika powder
1/2 tsp nutmeg

1 tbsp cumin seeds


Place everything but the nutmeg and the paprika in a small frying pan and toast until fragrant. This will take not more than a couple of minutes. Put the spices into a grinder and grind into a powder. You can also use a mortar. Add the paprika and nutmeg and mix. Set aside.

Now start with your Machboos.

Prepare a Dutch oven or a big casserole. Heat the oil in it and fry your chicken, until the skin appears brown and crispy. Transfer it onto a plate and set aside.

Leave the oil in the pan, add the ghee or butter and fry the onions until translucent. Add the ginger, garlic and chili and stir fry for a few minutes.

Now add the baharat, turmeric and cook for about a minute. Place the chicken pieces into the pan with the onions and add the tomatoes, the dried limes, the cardamom pods, cinnamon, cloves and salt. Stir well and add the chicken stock, bring to a boil and then let simmer for about an hour.

Now add the parsley, cilantro and the rice. Combine and bring to a boil again. Reduce the heat and leave it to cook until the rice is done and the liquid has been absorbed (approximately 15 to 20 minutes). If you should have little liquid after cooking the chicken, you can add some water.

Now transfer everything to a serving plate and optionally sprinkle with some rosewater. Serve with some yoghurt and salad.


Have a great start into the weekend!

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