Chicken Madhbi

Ingredients

• 1 small chicken (1.1 kg; 2.5 pounds)chicken
• to tastesalt and pepper
• 1onion, chopped into rough wedges
• 1 tbsp (15 ml)olive oil
• 2–3 cups (475–710 ml)water, to make broth
• 2 cups (about 370 g)basmati rice, soaked and rinsed

Instructions

1. 1

   Heat the oven

   Heat the oven to 200°C.

2. 2

   Prepare the chicken

   Put the chicken breast-side down on a chopping board and remove its backbone with kitchen shears or a very sharp knife. Cut the chicken in half, trim off the wing tips and keep the backbone and tips for the stock.

3. 3

   Season the chicken

   Use a meat hammer to flatten the chicken slightly, then make three sharp slits in each half. Season generously all over with salt and pepper. Set the chicken skin-side up on a roasting rack in the middle of the oven; if you do not have a rack, place it directly on the oven rack.

4. 4

   Add oven steam

   Put a roasting dish on the bottom oven rack and pour in 1–2 cups (235–475 ml) of hot water to create steam and catch the chicken drippings.

5. 5

   Roast the chicken

   Cook for 45 minutes, or until the skin is golden and crisp and the chicken is cooked through. If using a meat thermometer, the recipe gives a target reading of 71°C. Rest the chicken for 10 minutes before cutting.

6. 6

   Make the stock

   While the chicken roasts, heat the olive oil in a medium saucepan over medium-high heat. Add the onion wedges, backbone and wing tips, and stir until the onion browns. Pour in the water, bring it to the boil, then lower the heat and simmer for 45 minutes while the chicken cooks. The stock can simmer longer if you start it earlier.

7. 7

   Cook the rice

   Strain the stock and discard the onion and bones. Add the soaked, drained rice to the stock, topping up with water if needed until it sits about 2.5 cm above the rice. Season with salt and bring to the boil. Cover tightly, reduce the heat to low and simmer for 20 minutes, or until the water has been absorbed.

8. 8

   Rest and serve

   Take the rice off the heat and leave it covered for 10 minutes. Fluff it with a fork, arrange it on a serving platter and place the cooked chicken on top.

What is chicken Madhbi?

Madhbi is a Middle Eastern chicken-and-rice dish, with regional versions built around seasoned chicken served alongside rice. This version roasts the chicken in the oven and cooks the basmati in a quick stock made from the bones and trimmings.

The method keeps the ingredient list simple while giving the rice savoury flavour and the chicken time to develop crisp skin.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 0g protein, 0g carbs, 0g fat.

The basmati rice supplies most of the carbohydrates, while the chicken contributes protein and some fat, particularly from the skin. Serve a moderate portion of rice with chicken and add vegetables or salad to round out the plate.

Preparing the chicken

Spatchcocking: Removing the backbone and splitting the chicken helps it lie flatter for roasting. Keep the backbone and wing tips, as they provide the base for the rice stock.

Flattening: A few taps with a meat hammer even out the chicken. The slits in each half let the seasoning reach beyond the surface.

Building the stock

Browned onion: Cook the wedges with the backbone and wing tips until the onion has browned. This is the main flavour-building stage before the water goes in.

Simmering time: Let the stock bubble gently while the chicken roasts for 45 minutes. Bay leaves, a cinnamon stick or cloves can be added, though the basic recipe leaves them out.

Getting crisp skin

Rack position: Set the chicken skin-side up on a rack in the middle of the oven so hot air can circulate around it. The lower dish of hot water catches drips and creates steam.

Doneness: Look for golden, crisp skin and chicken cooked through, then leave it to rest for 10 minutes before carving. The recipe specifies 71°C as its thermometer target.

Cooking fluffy basmati

Water level: After adding the rice to the strained stock, top it up only if needed, until the liquid is about 2.5 cm above the grains. Bring it to the boil before covering the pan and lowering the heat.

Resting: Once the rice has simmered for 20 minutes and absorbed the liquid, leave it covered off the heat for 10 minutes. Fluff gently with a fork before serving.

Serving the dish

Pile the rice on a serving platter and set the chicken on top, as directed. This makes the rice easy to serve alongside portions of crisp chicken.

A fresh salad or cooked vegetables can go alongside the platter for extra colour and variety.

Recipe notes & tips

• Soak and rinse the basmati rice before cooking, as specified in the recipe.
• Keep the chicken backbone and wing tips for the stock rather than discarding them.
• Have the hot water ready before adding it to the roasting dish.
• Use a tight-fitting lid for the rice so the cooking liquid stays in the pan.
• Rest both the chicken and rice for the stated times before serving.

Variations

• Add aromatics: Simmer bay leaves, a cinnamon stick or cloves with the stock.
• Serve with salad: Add a fresh salad alongside the chicken and rice.
• Use extra stock: Top up the rice liquid with water only if the stock does not reach the stated level.
• Cook the stock earlier: Start it before the chicken to give it a longer simmer.

Common mistakes to avoid

• Discarding the trimmings: Keep the backbone and wing tips to flavour the rice stock.
• Skipping the flattening: Tap the chicken lightly with a meat hammer so it lies flatter.
• Crowding the rice with liquid: Add water only until it sits about 2.5 cm above the grains.
• Lifting the lid early: Keep the rice covered as it simmers for 20 minutes.
• Cutting the chicken straight away: Rest it for 10 minutes before carving.

How to store

Refrigerate leftover chicken and rice in airtight containers and use within 3 days. Reheat until piping hot; add a small splash of water to the rice to help keep it moist.

Frequently asked questions