Chicken Machboos with Raisins

and Fried Onion

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Instructions

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1 Prep

Chop the chicken. Peel and finely chop the red onion and garlic. Chop the tomatoes. Peel and chop the potatoes to very small cubes. Split the cardamom pods open with the back of a knife. Boil the measured water and dissolve the chicken stock cube in it. Rinse and drain the basmati rice.

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2 Fry

Heat a large pot over a medium-high heat with a drizzle of olive oil. Fry the chicken and red onion with a pinch of salt for 4-5 min. Add the garlic, tomatoes, potatoes, rinsed and drained basmati rice, cardamom, cinnamon stick, cumin, turmeric and black pepper. Cook for 2 min.

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3 Stew

Add the chicken stock, saffron and the golden raisins. Bring to a boil and stir once. Reduce the heat to low and cover with a lid. Simmer (don't boil) for 15-20 min, stirring occasionally, until the water is absorbed, the rice is tender and the potatoes are soft.

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4 Fry onion

Meanwhile, peel the brown onion and slice it into thin rings. Heat a pan over a high heat with the ghee. Once hot, add the onion rings and fry until browned. Remove the pan from the heat and set aside until serving.

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5 Finish stew

Halve and juice the limes. Chop the fresh coriander. Add the lime juice, chopped coriander and almond flakes to the pot and give everything a good mix up.

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6 Serve

Divide the Chicken Machboos among plates and top with the fried onion.

Tips for fussy eaters

Make two batches and keep one mild. Chop the potatoes small so that they soften easily.

Pro tip

Want to make this one go even further? Top the Machboos with quartered hard-boiled eggs.

Time to add this Emirati favourite to your cooking repertoire.

Cooking Time: 40 min

Cals 1024 · Prot 57 · Carbs 108 · Fat 40

Ingredients

Number of people

For stew

Chicken breast 400 Grams
Red onion 1 Piece
Garlic cloves 3 Pieces
Tomatoes 2 Pieces
Potatoes 200 Grams
Cardamom pods 4 Pieces
Water 350 ML
Chicken stock cube 1 Piece
Basmati rice 150 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Cinnamon stick 1 Piece
Cumin powder 2 Grams
Turmeric powder 2 Grams
Black pepper 0.5 Tsp
Splash of saffron 10 ML
Golden raisins 30 Grams
Lime 1 Piece
Fresh coriander 15 Grams
Almond flakes 30 Grams

Topping

Brown onion 1 Piece
Ghee 30 Grams

Time to add this Emirati favourite to your cooking repertoire.

Cooking Time: 40 min

Cals 1024 · Prot 57 · Carbs 108 · Fat 40

Instructions

photo

1 Prep

Chop the chicken. Peel and finely chop the red onion and garlic. Chop the tomatoes. Peel and chop the potatoes to very small cubes. Split the cardamom pods open with the back of a knife. Boil the measured water and dissolve the chicken stock cube in it. Rinse and drain the basmati rice.

photo

2 Fry

Heat a large pot over a medium-high heat with a drizzle of olive oil. Fry the chicken and red onion with a pinch of salt for 4-5 min. Add the garlic, tomatoes, potatoes, rinsed and drained basmati rice, cardamom, cinnamon stick, cumin, turmeric and black pepper. Cook for 2 min.

photo

3 Stew

Add the chicken stock, saffron and the golden raisins. Bring to a boil and stir once. Reduce the heat to low and cover with a lid. Simmer (don't boil) for 15-20 min, stirring occasionally, until the water is absorbed, the rice is tender and the potatoes are soft.

photo

4 Fry onion

Meanwhile, peel the brown onion and slice it into thin rings. Heat a pan over a high heat with the ghee. Once hot, add the onion rings and fry until browned. Remove the pan from the heat and set aside until serving.

photo

5 Finish stew

Halve and juice the limes. Chop the fresh coriander. Add the lime juice, chopped coriander and almond flakes to the pot and give everything a good mix up.

photo

6 Serve

Divide the Chicken Machboos among plates and top with the fried onion.

Tips for fussy eaters

Make two batches and keep one mild. Chop the potatoes small so that they soften easily.

Pro tip

Want to make this one go even further? Top the Machboos with quartered hard-boiled eggs.

Ingredients

Number of people

For stew

Chicken breast 400 Grams
Red onion 1 Piece
Garlic cloves 3 Pieces
Tomatoes 2 Pieces
Potatoes 200 Grams
Cardamom pods 4 Pieces
Water 350 ML
Chicken stock cube 1 Piece
Basmati rice 150 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Cinnamon stick 1 Piece
Cumin powder 2 Grams
Turmeric powder 2 Grams
Black pepper 0.5 Tsp
Splash of saffron 10 ML
Golden raisins 30 Grams
Lime 1 Piece
Fresh coriander 15 Grams
Almond flakes 30 Grams

Topping

Brown onion 1 Piece
Ghee 30 Grams
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