Middle Eastern Recipes > Poultry > Machbous >
Machbous
Bahraini chicken with spiced rice
1 whole chicken (2-1/4 LBS)
1/4 C vegetable oil
2 C basmati rice (sub with white rice)
1 large onion, sliced
1 clove garlic, crushed
1 thick slice fresh ginger, crushed
1 hot chili, chopped
1 tomato, chopped
2 TBS mixed spices (Middle Eastern Spice Mix)
1/2 tsp. turmeric
1 QT water
Raisins (for garnish; optional)
Wash rice in cold water; soak for about one hour. Cut chicken into eight pieces. In a large skillet, heat vegetable oil and cook chicken until golden in color. Drain on paper towels; set aside. Sauté onion in vegetable oil until golden, stirring frequently. Add garlic, chili and ginger. Mix well; cook mixture for about one minute. Add the spices and tomato. Cover and simmer for about five minutes.
In a cooking pot, boil one quart of water; set aside. Drain the rice and add it to the onion and spice mixture, stirring well. Add just enough boiling water to cover the rice. Cover skillet; simmer on low until rice is fully cooked, about twenty minutes. Sprinkle top with raisins as a garnish if desired. Serve.
*Machbous image (C) Jamal Tariq (2007). Released into the public domain by author and copyright holder.
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