Chicken Machboos (Dairy & Nut-Free)

Ingredients

• 1.5 lbs Chicken pieces (bone-in, skin-on)
• 2 cups Basmati rice
• 1 large Onion
• 2 medium Tomatoes
• 4 cloves Garlic
• 1 inch Ginger
• 2 tbsp Machboos spice blend
• 4 cups Vegetable broth
• 3 tbsp Sunflower oil
• 1/4 cup Cilantro
• 2 whole Dried Lime (Loomi)

Instructions

1. 1Rinse the 2 cups of Basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes.
2. 2Heat the 3 tablespoons of Sunflower oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F/175°C). Add the 1 large chopped Onion and sauté until it is golden brown and softened, about 8-10 minutes.
3. 3Add the 4 cloves of minced Garlic and the 1 inch of grated Ginger to the pot. Sauté for 1 minute more until fragrant, stirring constantly.
4. 4Stir in the 2 medium diced Tomatoes and the 2 tablespoons of Machboos spice blend. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down.
5. 5Add the 1.5 lbs of Chicken pieces to the pot and brown them on all sides, about 5-7 minutes.
6. 6Pour in the 4 cups of Vegetable broth and add the 2 whole Dried Limes. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes.
7. 7Carefully remove the chicken pieces from the pot and set them aside on a plate. Strain the broth through a fine-mesh sieve into a separate bowl, discarding the solids (spices and lime).
8. 8Add the soaked and drained 2 cups of Basmati rice to the strained broth. Place the reserved chicken pieces on top of the rice. Cover the pot tightly and cook over low heat (250°F/120°C) for 20 minutes, or until the rice is tender and all the liquid has been absorbed. Let it rest, covered, for 5 minutes off the heat.
9. 9Fluff the rice gently with a fork and garnish with the 1/4 cup of fresh Cilantro before serving.

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