Chicken Machboos

Ingredients

• 45 ml (3 tbsp)vegetable oil
• 2onions, finely diced
• 1whole green chilli pepper
• 3cardamom pods
• 3cloves
• 1cinnamon stick
• 1loomi (dried black lime)
• 2bay leaves
• 7.5 ml (½ tbsp)allspice or seven-spice mix
• 2.5 ml (½ tsp)ground turmeric
• 2.5 ml (½ tsp)salt
• A pinchblack pepper
• 1chicken, cut into pieces
• 950 ml (4 cups)water
• 30 ml (2 tbsp)tomato paste
• 60 ml (¼ cup)olive oil
• 2.5 ml (½ tsp)salt
• 2.5 ml (½ tsp)ground turmeric
• 2.5 ml (½ tsp)onion powder
• A pinch, optionalsaffron
• 570 g (3 cups)basmati rice, soaked for 20 minutes and drained
• 1.08 litres (4½ cups)chicken broth, from boiling the chicken
• A large pinchsalt
• 30 ml (2 tbsp)vegetable oil
• 2onions, thinly sliced
• 25 g (¼ cup)flaked almonds
• 40 g (¼ cup)golden raisins
• 30 g (¼ cup)cashew nuts

Instructions

1. 1

   Preheat oven

   Heat the oven to 200°C (400°F) so it is ready for roasting the chicken.

2. 2

   Cook the aromatics

   Heat the vegetable oil in a large saucepan over medium-high heat. Add the diced onion and cook until softened. Stir in the chilli, cardamom, cloves, cinnamon, loomi and bay leaves for about a minute, then add the seven-spice mix, turmeric, salt and black pepper. Cook for 30 seconds, until fragrant.

3. 3

   Simmer chicken

   Add the chicken pieces and brown them for several minutes on both sides. Pour in the water, enough to cover the chicken, and stir in the tomato paste. Bring to the boil, cover, turn the heat to low and simmer for about 20–25 minutes, then switch off the heat.

4. 4

   Roast chicken

   Take the chicken out of the saucepan and place it in a roasting pan. Pat it gently dry with kitchen paper. Mix the olive oil, salt, turmeric and onion powder, then rub the mixture over the chicken. Roast for about 20–25 minutes, until golden, crisp and cooked through, then set aside.

5. 5

   Strain the stock

   Strain the chicken cooking liquid to remove the whole spices and onion. Put the drained basmati rice in the clean saucepan and add 1.08 litres (4½ cups) of the strained stock. If needed, add water until the liquid sits about 1.3 cm (½ inch) above the rice. Add a large pinch of salt and stir.

6. 6

   Cook the rice

   Bring the rice and stock to the boil. Cover with a tight-fitting lid, reduce the heat to low and simmer for about 20 minutes, until the liquid has been absorbed. Take the pan off the heat and leave it to stand for 10 minutes before fluffing the rice with a fork.

7. 7

   Brown onions

   Heat the garnish oil in a frying pan over medium-high heat. Add the sliced onions and cook for around 8 minutes, until deeply golden and caramelised. Transfer them to a plate lined with kitchen paper.

8. 8

   Toast garnish

   Add the almonds, cashews and raisins to the same pan. Toast for a few minutes, until the nuts are lightly golden, then transfer everything straight away to another plate lined with kitchen paper.

What is chicken Machboos?

Machboos is a spiced rice dish associated with the Gulf and wider Middle Eastern cooking traditions. This version builds flavour by simmering chicken with whole spices, then using the strained broth to cook the rice.

Roasting the chicken after simmering gives it a browned finish, while caramelised onions, nuts and raisins add contrast on top. The result brings tender chicken, aromatic rice and a crunchy-sweet garnish together in one generous meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 0g protein, 0g carbs, 0g fat.

The rice supplies most of the carbohydrates, while the chicken contributes protein and the oils and nuts provide much of the fat. To balance the plate, serve a portion with salad or vegetables alongside rather than adding more rice.

Build flavour in the broth

Whole spices: cardamom, cloves, cinnamon, bay leaves and loomi infuse the cooking liquid as the chicken simmers. The allspice or seven-spice mix and turmeric add another layer of warmth.

Tomato paste: stir it into the pot before simmering so it disperses through the broth. Straining the finished liquid removes the whole spices and softened onion before the rice goes in.

Get the chicken ready to roast

Dry surface: patting the chicken pieces with kitchen paper helps the seasoned oil cling evenly. Rub the oil, salt, turmeric and onion powder over all sides.

Roasting finish: the chicken has already simmered before it goes into the oven. Follow the recipe’s 20–25-minute roasting time and check that the pieces are cooked through before serving.

Cook rice that stays fluffy

Soaked grains: soaking the basmati for 20 minutes, then draining it, prepares it for the broth. Measure the strained stock and top up with water only if needed to cover the rice by about 1.3 cm (½ inch).

Covered simmer: keep the lid on while the rice cooks over low heat for about 20 minutes. Resting it off the heat for 10 minutes gives the grains time to settle before you fluff them.

Make the garnish

Golden onions: cook the sliced onions for around 8 minutes, stirring as needed, until deeply browned and caramelised. Move them to kitchen paper once they are ready.

Nuts and raisins: toast these in the same pan so they pick up some of the flavour left by the onions. Watch closely and remove them as soon as the nuts turn light golden.

Serving the dish

Spoon the rice onto a serving plate, arrange the roasted chicken over it and finish with the onions, toasted nuts and raisins. The soft rice and chicken are balanced by the garnish’s crunch and sweetness.

Serve it as a substantial main course. A simple salad or cooked vegetables alongside can add a fresh, lighter contrast.

Recipe notes & tips

• Soak the basmati for the full 20 minutes, then drain it well before cooking.
• Keep the whole spices in the broth for the chicken simmer, then strain them out before adding rice.
• Use a tight-fitting lid and avoid lifting it while the rice simmers.
• Let the rice rest off the heat for 10 minutes before fluffing it.
• Watch the nuts closely in the pan; they can darken quickly once they begin to toast.
• Prepare the garnish while the rice cooks to keep the final stages moving.

Variations

• Use seven-spice: choose the seven-spice mix instead of allspice for a more complex seasoning.
• Add saffron: include the optional pinch for a distinctive aroma in the rice.
• Choose another nut: swap the cashews for extra almonds if preferred.
• Adjust the chilli: leave the whole green chilli in for a gentle infusion, or omit it for less heat.
• Serve with salad: add a fresh salad alongside the rice and chicken.

Common mistakes to avoid

• Skipping the strain: whole spices can end up among the rice; strain the broth before cooking the grains.
• Using undrained rice: excess soaking water changes the liquid balance; drain the rice thoroughly.
• Lifting the lid repeatedly: this lets steam escape; keep the pan covered for the full simmer.
• Skipping the rice rest: the grains may be less settled; leave the covered pan off the heat for 10 minutes.
• Leaving the nuts unattended: they may burn; remove them as soon as they turn light golden.
• Crowding the chicken in the roasting pan: pieces may brown unevenly; arrange them so they have room.

How to store

Refrigerate leftover chicken, rice and garnish in covered containers within 2 hours, and use within 3 days. Reheat the chicken and rice until piping hot; add a splash of water to the rice if needed, and keep the garnish separate until serving.

Frequently asked questions