Machboos Djaj — Spiced Chicken with Fragrant Bahraini Rice

Shopping list

• 800 g chicken thighs, bone-in and skin-on

  Sub
• 400 g basmati rice — rinsed until water runs clear

  Sub
• 2 piece onion — 1 finely chopped, 1 thinly sliced

  Sub
• 4 clove garlic cloves — minced

  Sub
• 20 g fresh ginger — peeled and grated

  Sub
• 1 piece ripe tomato — chopped

  Sub
• 2 tbsp tomato purée

  Sub
• 1 tsp ground cumin

  Sub
• 1 tsp ground coriander

  Sub
• 0.5 tsp ground turmeric

  Sub
• 0.5 tsp ground cinnamon

  Sub
• 4 piece cardamom pods — lightly crushed

  Sub
• 2 piece dried lime (loomi) — pierced with a knife, or substitute with 1 tbsp lime zest and juice

  Sub
• 1 pinch saffron threads — soaked in 2 tbsp warm water

  Sub
• 3 tbsp vegetable oil

  Sub
• 700 ml chicken stock

  Sub
• 1 tsp salt

  Sub
• 30 g flaked almonds — toasted

  Sub
• 30 g raisins — optional

  Sub

Step by step

1. 1

   Heat 2 tablespoons of oil in a large, heavy-based pot over medium-high heat. Season the chicken thighs with salt and brown them on both sides until golden, about 4 minutes per side. Remove and set aside.

2. 2

   In the same pot, add the remaining tablespoon of oil. Fry the finely chopped onion for 5– 6 minutes until softened and lightly golden. Add the garlic and ginger and cook for 1 minute until fragrant.

3. 3

   Stir in the cumin, coriander, turmeric, cinnamon, and cardamom pods. Cook for 30 seconds, then add the chopped tomato and tomato purée. Cook for 3 minutes until the tomato breaks down.

4. 4

   Return the chicken to the pot. Add the dried limes (or lime zest/juice), pour in the chicken stock, and bring to a boil. Reduce the heat to low, cover, and simmer for 25 minutes until the chicken is cooked through and tender.

5. 5

   Remove the chicken and set aside. Measure the cooking liquid; you need 600 ml. Add water or stock if needed, or simmer uncovered to reduce if too much.

6. 6

   Add the rinsed rice to the pot, stir gently, and nestle the chicken pieces on top. Drizzle the saffron water over the rice. Bring to a boil, then reduce to the lowest heat, cover tightly, and cook for 20 minutes without lifting the lid.

7. 7

   While the rice cooks, heat a small frying pan and fry the thinly sliced onion in a little oil over medium heat for 10– 12 minutes, stirring often, until deep golden and caramelised.

8. 8

   Once the rice is cooked, turn off the heat and let it rest, covered, for 5 minutes. Fluff gently with a fork.

9. 9

   Serve the chicken on a large platter over the rice, topped with the caramelised onions, toasted almonds, and raisins if using.