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+ servings

Chicken Machboos

A classic Middle Eastern dish, spiced rice cooked in chicken broth with roasted chicken and toasted nuts. So good!
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Course: Main Course
Cuisine: Middle Eastern
Keyword: chicken, rice
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 6 people
Calories: 480kcal
Author: Farah Abumaizar


To make the chicken stock:

  • 3 tbsp vegetable oil
  • 2 onions, finely diced
  • 1 whole green chili pepper
  • 3 cardamom pods
  • 3 cloves
  • 1 cinnamon stick
  • 1 loomi dried black lime
  • 2 bay leaves
  • 1/2 tbsp all spice or seven spices
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • pinch black pepper
  • 1 chicken, cut into pieces
  • 4 cups water
  • 2 tbsp tomato paste

To finish the chicken:

  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/2 tsp turmeric powder
  • 1/2 tsp onion powder
  • pinch saffron, optional

For the rice:

  • 3 cups basmati rice, soaked for 20 minutes and drained
  • 4.5 cups chicken broth, from boiling the chicken
  • big pinch salt

To garnish:

  • 2 tbsp vegetable oil
  • 2 onions, thinly sliced
  • 1/4 cup almond slivers
  • 1/4 cup golden raisins
  • 1/4 cup cashew nuts


To make the chicken stock:

  • Preheat the oven to 400 F (200C) for roasting the chicken later.
  • Heat the oil in a large saucepan over medium high heat, and once hot add the onion. and cook until softened. Add the green chili pepper, and the cardamom pods, cloves, cinnamon stick, loomi, and bay leaves. Stir for a minute or so, then add the seven spices, turmeric powder, salt, and black pepper and cook 30 seconds until fragrant.
  • Add the chicken pieces, and brown for several minutes on both sides. Pour enough water over the chicken to fully cover, and stir in tomato paste. Bring to a boil, then cover the pot, reduce heat to low and simmer for about 20-25 minutes, then turn off the heat.

To finish cooking the chicken:

  • Remove the chicken from the sauce pan and place in a roasting pan. Gently pat chicken dry with paper towels. Mix together the olive oil, salt, turmeric and onion powder, then rub this mixture all over the chicken pieces. Roast for about 20-25 minutes or until chicken is golden brown and crispy, and completely cooked through. Set aside.

To make the rice:

  • Strain the chicken stock mixture, so you can get rid of any of the whole spices and the onions. Place the rinsed, drained basmati rice back into the clean saucepan, and cover with 4.5 cups strained chicken stock. If you need more liquid, add some water to top up, so that the rice is covered by about 1/2 inch of liquid. Add a big pinch of salt, and stir.
  • Bring the rice to a boil, then cover with a tight fitting lid, reduce heat to low and simmer for about 20 minutes or until all the liquid is absorbed. Remove pan from the heat and let stand for 10 minutes before fluffing with a fork.

Make the garnish and assemble:

  • Heat the oil for the garnish in a skillet over medium high heat. Add the onion slices and cook until deep golden brown and caramelized, around 8 minutes. Remove from skillet to paper towel lined plate.
  • In the same skillet, add the almond slivers, cashew nuts and raisins, and toast for a few minutes until nuts turn light golden brown. Immediately remove to another paper towel lined plate.


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Calories: 480kcal