Chicken Machboos with Dried Lime

Chicken Machboos with Dried Lime

Machboos is the fragrant rice-and-meat dish at the heart of Bahraini and Gulf home cooking, built on a spice blend that perfumes the whole kitchen. Dried limes (loomi) give it a sour, smoky depth that makes it taste unmistakably Gulf. It is a one-pot dinner that gets better as the rice rests.

You need

• 4 bone-in chicken thighs and 2 drumsticks, skin removed (about 2 pounds / 900 g)
• 1 tablespoon salt, plus more to taste
• 3 tablespoons vegetable oil
• 1 large onion, finely chopped (about 1 cup)
• 4 cloves garlic, minced
• 1 medium tomato, grated (about 3/4 cup)
• 2 tablespoons tomato paste
• 2 cups long-grain basmati rice (about 400 g), rinsed until the water runs mostly clear
• 3 dried limes (loomi), pierced several times with a knife
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 4 whole cardamom pods
• 1 cinnamon stick
• 3 cups hot water (about 720 ml)
• 2 tablespoons chopped fresh cilantro, to finish

Method

1. Pat the chicken dry and season all over with 1 teaspoon of the salt. Rest while you prepare the rest, about 15 minutes.
2. Heat the oil in a heavy pot over medium-high heat, about 375 F / 190 C. Sear the chicken in two batches until deeply golden, 3 to 4 minutes per side. Set aside on a plate.
3. Lower the heat to medium. In the same oil, cook the onion with a pinch of salt for 8 to 10 minutes, stirring often, until deep golden brown but not burnt.
4. Add the garlic and cook 1 minute. Stir in the tomato paste and cook 2 minutes until it darkens slightly. Add the grated tomato and cook 4 to 5 minutes until the oil separates at the edges.
5. Stir in the black pepper, cumin, coriander, ground cardamom and cinnamon, and cook 30 seconds until fragrant.
6. Return the chicken and any juices to the pot, turning to coat. Add the hot water, dried limes, whole cardamom and cinnamon stick. Bring to a simmer, cover, and cook on low for 35 minutes, until the chicken is tender and nearly falling off the bone.
7. Lift out the chicken and set aside. Taste the broth and adjust with salt; it should taste slightly too strong, since the rice will absorb it. Measure the broth and add more hot water if needed to make 4 1/2 cups (about 1 liter).
8. Bring the broth back to a boil. Add the drained rice, stir once, and nestle the chicken pieces on top. Cover tightly, reduce to the lowest heat, and cook 20 minutes without lifting the lid.
9. Turn off the heat and let the pot rest, covered, for 15 minutes. The rice should be tender with the grains separate and the liquid fully absorbed.
10. Fluff the rice gently, scatter cilantro over the top, and serve the chicken on the rice with a spoon of the crisp fried onions from the pot or some toasted almonds if you have them.