Chicken Machboos with Raisins

and Fried Onion
Time to add this Emirati favourite to your cooking repertoire.
Cals 938 · Prot 57 · Carbs 108 · Fat 30
Family-Friendly
Try Hello Chef Now
40 min
photo
Time to add this Emirati favourite to your cooking repertoire.
Cals 938 · Prot 57 · Carbs 108 · Fat 30
Family-Friendly
Try Hello Chef Now
Download PDF
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

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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.
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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.
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.
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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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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