Chicken Machboos (Shellfish-Free)

Instructions

1. 1In a bowl, combine the about 680 g chicken pieces with the 2 tbsp Machboos spice mix, 1 tsp Turmeric powder, 4 cloves Garlic (minced), 1 tbsp Ginger (grated), 1 tsp Salt, and 0.5 tsp Black pepper. Mix well to coat the chicken evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2Heat the 2 tbsp Vegetable oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 1 large Onion (chopped) and sauté for 5-7 minutes, or until it turns golden brown. Add the 2 medium Tomatoes (diced) and cook for another 3-4 minutes, until they soften.
3. 3Add the marinated about 680 g chicken pieces to the pot. Cook for 5-8 minutes, turning occasionally, until the chicken is browned on all sides. This searing helps to lock in the juices.
4. 4Add the 1 Cinnamon stick, 2 Bay leaves, and 2 Dried lemon (Loomi) to the pot. Stir them into the chicken and aromatics for about 1 minute until fragrant.
5. 5Add the 2 cups Basmati rice to the pot. Stir gently to combine with the chicken and spices. Pour in enough water to cover the rice and chicken by about 2.54 cm. The total liquid should be approximately 3 cups.
6. 6Bring the mixture to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20-25 minutes. The rice is cooked when it is tender and all the liquid has been absorbed.
7. 7Remove the pot from the heat. Keep the lid on and let the Chicken Machboos rest undisturbed for 10 minutes. This resting period allows the rice to finish steaming and become fluffy.
8. 8Gently fluff the cooked rice with a fork. Garnish the Chicken Machboos with the 2 tbsp Cilantro (chopped) before serving hot.

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