Chicken Machboos (Gulf Kabsa)
Chicken thighs and basmati cook with onions, garlic, tomato paste, dried limes and warm spices like cardamom, cinnamon and cumin. Serves 6; 20 minutes prep, 60 minutes on the stove.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 1 ½ kg
- 3 cups
- 6 cloves
- 2 tbsp
- 4 cups
- 3 tbsp
- 2 tbsp
- 1 tsp
- 1 tsp
- 1 tsp
- ½ tsp
- 1 tsp
- 1 ½ tsp
- ½ tsp
- ½ cups
- ½ cups
Process
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Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the chicken thighs and brown on both sides for about 5 minutes per side. Remove the chicken and set aside.
In the same pot, add the remaining 1 tablespoon of vegetable oil and the sliced onions. Cook over medium heat, stirring occasionally, until the onions are golden brown and caramelized, about 15 minutes.
Add the minced garlic, cardamom pods, cinnamon sticks, cloves, ground cumin, ground coriander, turmeric, paprika, salt, and black pepper. Stir and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for another minute. Add the chicken broth, dried limes (if using), and black lime powder (if using). Return the browned chicken thighs to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
Remove the chicken thighs from the pot and set aside. Strain the broth to remove the whole spices and onions, then return the broth to the pot. You should have about 4 cups of broth; if less, add water to make 4 cups.
Add the soaked and drained basmati rice to the broth. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes, or until the rice is tender and the liquid is absorbed.
While the rice cooks, heat the ghee in a separate pan over medium heat. Add the reserved chicken thighs and fry them for 2–3 minutes on each side until they are heated through and slightly crispy.
Once the rice is done, fluff it with a fork. Serve the rice on a large platter, top with the chicken thighs, and garnish with fresh cilantro and fresh parsley.
Kitchen notes
Kitchen notes
- Do not skip soaking the basmati rice for 20-30 minutes before cooking; this prevents the grains from breaking and ensures they cook evenly without becoming mushy.
- When caramelizing the onions, keep the heat at medium and stir frequently; if they start to burn, lower the heat and add a splash of water to prevent bitterness that would ruin the dish.
- After adding the rice to the broth, do not stir it; stirring releases starch and makes the rice sticky. Instead, gently shake the pot to level the rice.
- Check the rice at 12 minutes; if the liquid is absorbed but the rice is still firm, add 2 tablespoons of hot water, cover, and cook for 2 more minutes. Overcooking makes the rice soggy.
Substitutions
- dried-limes→1 tablespoon lime zest plus 1 tablespoon lemon juice added with the broth
- ghee→unsalted butter or additional vegetable oil
- chicken-thighs→bone-in, skin-on chicken drumsticks or a whole chicken cut into pieces
- basmati-rice→long-grain jasmine rice, but reduce broth to 3.5 cups and check doneness at 12 minutes
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, portion into freezer-safe containers and freeze for up to 2 months; thaw overnight in the refrigerator. To reheat, place in a covered oven-safe dish with a splash of water and bake at 160°C (325°F) for 15-20 minutes, or until heated through to 74°C (165°F). Alternatively, reheat individual portions in the microwave on medium power for 2-3 minutes, covered, until steaming hot.
Gallery
FAQ
The questions we get asked most
Why did my rice turn out mushy?
Mushy rice usually happens from too much liquid or overcooking. Make sure you have exactly 4 cups of broth after straining; if you have more, simmer it down before adding the rice. Also, do not stir the rice while it cooks and check it at 12 minutes to avoid overcooking.
Can I use chicken breast instead of thighs?
Yes, but chicken breast is leaner and can dry out during the initial browning and simmering. Reduce the initial browning to 3 minutes per side and simmer for only 20 minutes. Alternatively, add the breast pieces after 15 minutes of simmering to keep them moist.
Can I make this dish ahead of time?
You can prepare the spiced chicken and broth up to 2 days in advance and store them separately in the refrigerator. When ready to serve, reheat the broth, cook the rice, and fry the chicken as directed. The assembled dish is best served fresh, but leftovers reheat well.
How do I know when the chicken is fully cooked?
The chicken is done when the internal temperature reaches 74°C (165°F) on a meat thermometer inserted into the thickest part of the thigh, not touching bone. The juices should run clear when pierced. If you do not have a thermometer, cut into the thickest part; there should be no pink.
Can I use canned tomatoes instead of tomato paste?
Tomato paste gives a concentrated flavor and deep color. If substituting, use 1/2 cup of canned crushed tomatoes and reduce the broth by 1/4 cup to account for the extra liquid. The dish will be slightly less intense but still tasty.
Why is my dish dry and lacking flavor?
Dryness often comes from not enough broth or overcooking the rice. Ensure you have 4 cups of broth and do not let it boil rapidly; a gentle simmer is key. For flavor, make sure to brown the chicken well and caramelize the onions properly, as these steps build the base. Also, toast the spices for a full minute to release their oils.
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