Chicken Machboos (Bahraini Chicken and Rice)

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The national dish of Bahrain, this Chicken Machboos recipe is thoroughly authentic and thoroughly delicious!  Seasoned rice and tender moist chicken come together in this satisfying meal that is an absolute feast for the taste buds!

Chicken Machboos, or Machboos ala Dajaj (“spiced chicken and rice”), is the national dish of Bahrain, a small island country in the Persian Gulf neighbored by Saudi Arabia and Iran.  Machboos is similar to Biryani (from the Indian subcontinent) and Kabsa (from Saudi Arabia), all with varying cooking methods, ingredients, degree of spiciness, and assembly.   But all three are essentially meat and rice dishes.

I developed this recipe by way of request from Jay and Kelly.  They posted a challenge for me on The Daring Gourmet’s facebook fan page.  Having toured the Middle East during their time in the Navy, they had come to love its variety of foods.  They especially loved the Machboos from Bahrain.  Disappointed in the recipes they’ve found and tried online, they challenged me to develop an authentic Bahraini Machboos.  Jay and Kelly, while I can’t promise you that this tastes just like the particular Machboos you had in Bahrain, I can guarantee that it’s both authentic and delicious.

I even flew back to the Middle East to pick up the spices for this dish.  Just kidding.  But I was there a few years ago and could have spent HOURS in the spice stalls of the Arab markets. This vendor had a terrific selection. And oh, how I miss that perfect sun-kissed skin!  Mine, not the spice vendor’s.  I don’t miss him – or his skin, rather.  But he was a very nice man and he let me take his picture.

Chicken Machboos Key Ingredients

There are three ingredients in particular that set this dish apart from any Western chicken and rice dishes.  Baharat, Loomi and Rose Water.

Baharat, Arabic for “spice”, is a popular spice blend found in Middle Eastern cuisine.  For example, it is a central ingredient in Egyptian Koshari.  Ingredients can vary, but it typically includes black pepper, paprika, cumin, coriander, cinnamon, cloves, cardamom and nutmeg.  An intensely flavorful spice blend, Baharat can liven up any dish.  It is commonly used as a rub for lamb, chicken, beef and fish and can be combined with olive oil and lemon juice for a delicious marinade.  It is also used in soups and sauces.  As with all spice blends, homemade has far more flavor and so we’re making our own in this Chicken Machboos recipe.

Loomi is another ingredient that is a must if you wish to achieve an authentic flavor in your Middle Eastern cooking.  Loomi are limes, often from Oman, that have been boiled and then left to dry in the sun.  Their color can range from tan to black.  The concentrated lime flavor is intensely tangy and earthy with an almost smoky quality.  Loomi are sold under a variety of names including black limes, black lemons (though not lemons at all), and of course dried limes.  They can be purchased either whole or in powdered form.  Whole is better as the powder oxidizes quickly and much of the flavor can be lost.  As with spices, it is better to keep them stored whole and then grind as needed.  Dried limes can be found in stores carrying Middle Eastern products or can be ordered online.  They are also delicious stuffed into the cavity of a chicken before roasting or added to boiling rice for added flavor.  You can find them in Middle Eastern grocery stores or purchase them online.

Another ingredient that I have added to this dish and that is commonly found in Middle Eastern cuisine is rose water.  I included it as an optional ingredient to be sprinkled over the finished dish just before eating, but I highly recommend it as it will add a whole exotic flavor dimension to the Machboos.  The sweet accents of the rosewater gracefully complement the earthy spices and tangy  limes.  You can find rose water in Middle Eastern grocery stores or you can purchase it online.

Once you have gathered up the ingredients necessary for this dish, it is quite easy and straightforward to make.  A one pot dish, you’ll have little cleanup to do and most of the time involved in making the process is simply cooking time.  The end result is worth whatever effort you went through to get the needed ingredients.  And it’s a great dish for the whole family.  While packed with flavor, it’s not spicy-hot.  Even our toddler ate two pieces of the chicken and then requested rice.

Chicken Machboos Recipe

Let’s get started!

Separate the whole spices and the powdered spices.

Dry roast the whole spices in a small pan over medium-high heat, tossing frequently to prevent scorching, until very fragrant, about 3-4 minutes.

Allow the spices to cool and then transfer them to a spice or coffee grinder along with the powdered spices and grind them to a fine powder.

Set the baharat aside until ready to use.  Note: this can be made well in advance (it keeps for a few months).

Either cut up a whole chicken or use chicken pieces.

Heat some oil over medium-high heat in a large heavy pot or Dutch oven and fry the chicken on both sides until browned and crispy.

Set the chicken aside.

Add the ghee or butter to the oil already in the Dutch oven and saute the onions over medium heat until caramelized and beginning to brown.

Add the garlic, ginger and jalapeno to the onions and saute for another two minutes.

Add the baharat and turmeric and stir to combine.

Return the chicken to the Dutch oven.

Prepare the dried limes.  It’s important to punch a few holes in the limes with a skewer, knife or the tines of fork before adding it to the dish, otherwise the juices won’t effectively penetrate the hardened skin.  The holes will allow the cooking juices to infuse with the flavorful interior of the limes.

Add the dried limes, tomatoes, cinnamon stick, cardamom, and ground cloves.  Add the chicken stock.  Stir to combine, bring to a boil, reduce the heat to low, cover and simmer for one hour.

After simmering for an hour, discard the cinnamon stick and dried limes.  You can leave the cardamom pods in, but I prefer not to be surprised with a whole cardamom pod in my mouth.

Soak the basmati rice in water for at least 15 minutes.

Rinse and drain the rice.  This process is said to create a fluffier rice texture for the finished dish, but it also lessens the cooking time of the rice and thus preserves its flavor which can diminish through longer cooking periods.

Add the rice and stir to combine.  Return the mixture to a boil, reduce to low, cover and cook for another 15-20 minutes or until the rice is fully cooked.

Transfer the rice and chicken to a serving platter and serve immediately.  You can leave the chicken mixed in with the rice or place the chicken on top of the rice.  For an added authentic Middle Eastern touch, sprinkle some rosewater over the finished dish just before serving.

And there you have it – a lovely, authentic and delicious plate of Bahraini Chicken Machboos.

Enjoy!

Originally published on Daring Gourmet March 25, 2013