Name: Authentic Kuwaiti Chicken Machboos
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 حصص
Cuisine: Gulf
Ingredients: 1 piece whole chicken cut into halves; 2.5 cup long-grain basmati rice; 2 piece onion; 2 piece tomatoes; 1.5 tbsp minced garlic with ginger; 2 piece dried black lime (loomi); 1.5 tbsp mixed machboos spices; 1 tsp ground turmeric; 2 piece cinnamon sticks; 5 piece whole cardamom pods; 3 tbsp vegetable oil or ghee; 2 tsp salt; 4.5 cup boiling water; 2 tbsp saffron soaked in rose water

Instructions

Browning the Onion

In a large pot, heat oil or ghee over medium heat, then add the onion and sauté until softened and golden brown. · 5 min
Sautéing the Chicken and Aromatics

Add the garlic and ginger paste, whole spices, and dried lime, then add the chicken pieces and stir for a few minutes until they change color and release their aromatic fragrance. · 5 min
Simmering the Chicken

Add the tomatoes, ground spices, and salt, then pour in boiling water, cover the pot, and let the chicken simmer over low heat for 30 minutes. · 30 min
Roasting the Chicken

Remove the chicken from the broth, place it on a baking sheet, brush with a little of the saffron infusion, and broil under the oven grill until golden and browned. · 10 min
Cooking the Rice

Strain the chicken broth and measure 4 cups, then return it to the pot and bring to a boil; add the drained rice and cook over high heat until the liquid on the surface is absorbed. · 8 min
Steaming and Serving

Drizzle the rose water and saffron over the surface of the rice, cover the pot tightly, and let it steam over very low heat for 20 minutes; then serve on a large platter topped with the roasted chicken. · 20 min

Nutrition / serving

680

cal

protein g

76.5

carbs g

fat g

Chef's tips

To ensure perfectly fluffy rice, make sure to drain the rice thoroughly after soaking, and pierce the dried lime with a knife before adding it to the broth to release its signature tangy flavor.