Emirati-Style Chicken and Rice Machboos

Name: Emirati-Style Chicken and Rice Machboos with Almonds and Dates
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Chicken breast; 2 Grams of Turmeric powder; 4 Grams of Arabic mix masala; 4 Grams of Coriander cumin powder; 2 Grams of Paprika powder; 1 Piece of Lemon; 1 Tbsp of Olive oil; 1 Tsp of Salt; 75 ML of Water; 2 Piece of Dried lemon; 1 Piece of Red onion; 2 Piece of Garlic cloves; 1 Piece of Tomatoes; 15 Grams of Fresh coriander; 30 Grams of Tomato paste; 20 Grams of Ghee; 1 Piece of Cinnamon stick; 4 Piece of Cardamom pods; 2 Grams of Fenugreek leaves; 150 Grams of Long grain rice; 1 Piece of Chicken stock cube; 30 ML of Saffron Splash; 300 ML of Water; 30 Grams of Almond slivers; 4 Piece of Medjool dates; 170 Grams of Natural yogurt

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.

174 Reviews

Cals 828 · Prot 51 · Carbs 115 · Fat 19

Global Eats

45 min

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.

174 Reviews

Cals 828 · Prot 51 · Carbs 115 · 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

Medjool 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)	3464 / 828
Fats (g)	18.7
of which saturated (g)	9.5
Carbohydrates (g)	115
of which sugars (g)	36.2
Fibers (g)	10.7
Proteins (g)	51.3
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.
Divide spice mix equally into two and put aside.
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. 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.
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. Fry for 5 min until softened.
Add the garlic, dried lemon, cinnamon stick, cardamom pods, coriander leaves, fenugreek, tomatoes, the remaining tomato paste, and remaining 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 and cover. Cook for 10-12 min until the water is absorbed and the rice is cooked.
Remove from the heat. Keep covered until serving.