Emirati-Style Chicken and Rice Machboos
with Almonds and Dates
A take on a traditional Emirati dish where chicken and rice is cooked in a medley of warm Arabic spices with dried lemon, cardamom, and cinnamon.
Cals 844 · Prot 51 · Carbs 117 · Fat 19
Global Eats
45 min
A take on a traditional Emirati dish where chicken and rice is cooked in a medley of warm Arabic spices with dried lemon, cardamom, and cinnamon.
Cals 844 · Prot 51 · Carbs 117 · Fat 19
Global Eats
Ingredients
Chicken Machboos
Chicken breast
300 Grams
Turmeric powder
2 Grams
Arabic mix masala
4 Grams
Coriander cumin powder
4 Grams
Paprika powder
2 Grams
Lemon
1 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Water
75 ML
Rice
Dried lemon
2 Piece
Red onion
1 Piece
Garlic cloves
2 Piece
Tomatoes
1 Piece
Fresh coriander
15 Grams
Tomato paste
30 Grams
Ghee
4*
20 Grams
Cinnamon stick
1 Piece
Cardamom pods
4 Piece
Fenugreek leaves
2 Grams
Long grain rice
150 Grams
Chicken stock cube
4*5*9*15*
1 Piece
Saffron Splash
30 ML
Water
300 ML
To serve
Almond slivers
2*
30 Grams
Dates
4 Piece
Natural yogurt
4*
170 Grams
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3529 / 844 |
| Fats (g) | 18.7 |
| of which saturated (g) | 9.5 |
| Carbohydrates (g) | 117 |
| of which sugars (g) | 33.8 |
| Fibers (g) | 10.5 |
| Proteins (g) | 51.1 |
| Salt (g) | 3.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Marinate chicken
Preheat the oven to 200°C/180°C fan. In a small bowl, combine the turmeric powder, arabic mix masala, coriander cumin powder, and paprika powder. This is your spice mix. Slice the lemon in half. In a large mixing bowl, combine the olive oil, half the spice mix, and a squeeze of lemon juice, reserving the rest for garnish. Add the chicken, season with salt, and marinate for 10-15 min. Rinse the dried lemons and pierce several holes with a fork all the way around.
2 Prep
Meanwhile, peel and finely chop the onions. Peel and finely chop the garlic. Finely chop the tomatoes into small bite-sized pieces. Finely chop the fresh coriander (stems included).
3 Roast chicken
Add the marinated chicken to a roasting pan or baking dish, with the squeezed lemon. Brush the chicken with half the amount of tomato paste (reserving the rest for the rice). Pour the measured water in the tray. Roast the chicken for 20 min, turn the heat to grill and roast for 5 min further until lightly charred on top.
4 Make rice
Heat a non-stick pot over medium-high heat. Add the ghee and onion and fry for 5 min until softened. Add the garlic, dried lemon, cinnamon stick, cardamom pods, coriander leaves, fenugreek, tomatoes, the remaining tomato paste, and spice mix. Fry for 1-2 min. Add the rice, 1 stock cube, saffron splash, and the measured water. Bring to a boil, reduce the heat to low, cover, and cook for 10-12 min until the water is absorbed and the rice is cooked. Remove the pot from the heat and keep covered until serving.
5 Prep
Meanwhile, heat a pan over a medium heat. Once hot, add the almond slivers and dry toast until golden. Once golden, remove from the pan and set aside in a small bowl. Deseed the dates, and chop them into small bite-sized pieces.
6 Serve
Divide the rice amongst plates. Slice the chicken into pieces and place on top of the rice. Garnish with almond slivers, dates, and a dollop of yogurt. Serve any extra sauce to the side, along with the remaining lemon.
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