Chicken Machboos (Rice & Chicken Kabsa)

Ingredients

• 4whole chicken legs, skin on and bone in (or 1–2 thighs per person)
• 120 ml (1/2 cup), plus 7.5 ml (1/2 tablespoon) for toasting the nutsvegetable oil
• 3 mediumonions
• 4 medium clovesgarlic
• 3cinnamon sticks
• 3 (or 2 teaspoons dried lime powder)dried limes
• 3bay leaves
• 5green cardamom pods
• 1/2 teaspoonground allspice
• 1/2 teaspoonground cardamom
• 1 teaspoonground cinnamon
• 1/2 teaspoonblack pepper
• 2 1/2 teaspoonssalt
• 240 ml (1 cup)tomato sauce
• 2 tablespoonstomato purée
• about 650 g (3 1/2 cups)long-grain basmati rice
• 1.06 litres (4 1/2 cups)water or stock
• about 50 g (1/3 cup)raisins
• about 40 g (1/3 cup)flaked almonds or pine nuts

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F).

2. 2

   Prepare the aromatics

   Finely dice the onions and crush the garlic.

3. 3

   Soften the onions

   Heat the oil in a large non-stick pot for 1 minute. Add the onions and cook for 5 minutes, until slightly softened.

4. 4

   Add whole spices

   Add the cinnamon sticks, cardamom pods, dried limes and bay leaves with the crushed garlic. Cook for a further 5 minutes.

5. 5

   Caramelise the purée

   Stir in the tomato purée and cook for 2 minutes, smearing it over the bottom of the pot with a wooden spoon to caramelise it.

6. 6

   Simmer the sauce

   Add the salt, black pepper, ground cinnamon, ground cardamom and allspice, along with the tomato sauce and 240 ml (1 cup) water. Simmer for 3 minutes.

7. 7

   Cook the chicken

   Add the chicken legs and turn them to coat in the sauce. Cover the pot and cook for 20 minutes, turning the chicken halfway through.

8. 8

   Rinse the rice

   Wash and rinse the rice several times, until the water runs clear.

9. 9

   Roast the chicken

   Lift the chicken legs from the pot and season with extra salt and pepper if desired. Set them on a foil-lined baking tray and bake for 20–25 minutes, until the juices run clear. Grill for 2 minutes to crisp the skin.

10. 10

    Cook the rice

    Add the rinsed rice and the remaining 830 ml (3 1/2 cups) water to the pot. Mix gently to distribute the rice. Cover and bring to the boil for 1 minute, then reduce the heat to low and simmer, covered, for 20 minutes. Do not lift the lid during this time.

11. 11

    Rest the rice

    Turn off the heat and leave the covered rice to stand for 5 minutes.

12. 12

    Toast the nuts

    Heat 7.5 ml (1/2 tablespoon) vegetable oil in a frying pan over medium heat. Add the nuts and stir constantly until golden, for no more than 5 minutes.

13. 13

    Warm the raisins

    Remove the nuts from the pan and add the raisins. Stir over high heat for 1–2 minutes, until heated through and slightly caramelised.

14. 14

    Fluff and serve

    Uncover the pot and fluff the rice with a fork. Serve it on a large platter with the chicken on top, garnished with the nuts and raisins.

What is chicken machboos?

Machboos is a Gulf Arab rice dish in which rice and meat are flavoured with a spiced cooking liquid. It is closely related to kabsa, and names and recipes vary across the region.

Here, dried lime lends a distinctive tang to the tomato-and-spice base, while cinnamon, cardamom and bay add warmth. The chicken is removed to crisp in the oven as the rice cooks in the pot, so each part gets its own finishing texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 523 calories, 19g protein, 82g carbs, 13g fat.

Most of the carbohydrates come from the basmati rice, while the chicken contributes protein and the oil, chicken skin and nuts provide much of the fat. Serve it with a generous portion of salad or vegetables for a more balanced plate.

Build the spice base

Whole spices: cinnamon sticks, cardamom pods, dried lime and bay leaves infuse the oil and sauce as they cook. Keep them whole so they can be spotted and set aside when serving.

Ground spices: cinnamon, cardamom, allspice and black pepper spread their flavour through the tomato sauce. Cooking the tomato purée briefly before adding the liquids gives the base a deeper, less raw taste.

Choose the chicken

Skin-on, bone-in legs suit the long cooking process and bring flavour to the sauce. Thighs can be used instead, as the recipe suggests; allow one or two pieces per person.

The pot cooking seasons and partially cooks the chicken before the oven finish. Arrange the legs on the tray with space around them so their skin can crisp rather than steam.

Get the rice right

Rinse the basmati several times, stopping when the water runs clear. This removes loose surface starch and helps the cooked grains stay distinct.

Once the rice is covered and simmering, leave the lid on for the full 20 minutes. After switching off the heat, let it stand covered for 5 minutes before fluffing gently with a fork.

Watch the finishing stages

The chicken needs 20–25 minutes in a 200°C (400°F) oven after its time in the pot; the recipe calls for 2 minutes under the grill to crisp the skin. Check that the juices run clear before serving.

Toast the nuts over medium heat, stirring continuously, and remove them as soon as they turn golden. The raisins need only 1–2 minutes over high heat to warm and lightly caramelise.

Serve it as a platter

Spread the rice on a large serving dish, arrange the chicken over it and finish with the nuts and raisins. The garnish adds crunch and a sweet contrast to the sharp, savoury rice.

Serve with a simple salad or chopped cucumber and tomato to bring freshness alongside the rich rice and chicken. Offer lemon wedges if you like a brighter finish.

Recipe notes & tips

• Rinse the basmati until the water runs clear before adding it to the pot.
• Keep the lid closed throughout the 20-minute rice simmer so the steam stays trapped.
• Turn the chicken halfway through its 20-minute covered cooking time so it cooks evenly in the sauce.
• Stir the nuts constantly as they toast because they can colour quickly.
• Use a wide platter to spread out the rice and make room for the chicken and garnish.

Variations

• Use thighs: Swap the legs for one or two chicken thighs per person, as suggested in the recipe.
• Use dried lime powder: Replace the three dried limes with 2 teaspoons of dried lime powder.
• Choose almonds: Use flaked almonds instead of pine nuts for the garnish.
• Use stock: Choose stock in place of water for the rice liquid.
• Adjust the garnish: Add the raisins and nuts to taste, keeping them as a sweet, crunchy topping.

Common mistakes to avoid

• Lifting the rice lid: Steam escapes and interrupts the simmer; keep it covered for the full 20 minutes.
• Skipping the rice rinse: Excess surface starch can make the grains stick together; rinse until the water runs clear.
• Overcooking the nuts: They can go from golden to burnt quickly; stir constantly and remove them as soon as they colour.
• Crowding the chicken: Skin may not crisp well if the pieces are pressed together; arrange them with space on the tray.
• Fluffing too soon: The rice needs its 5-minute rest after cooking; leave it covered before using a fork.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat until piping hot throughout, adding a splash of water to the rice if it seems dry; the chicken skin may lose some crispness.

Frequently asked questions