Chicken Machboos with Sunflower Seed Garnish

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven over medium-high heat (about 190°C/190°C) and add the 2 tablespoons of vegetable oil.
2. 2Add the 1 medium chopped onion to the hot oil and cook, stirring occasionally, until it is golden brown, about 5-7 minutes.
3. 3Add the 4 cloves of minced garlic and the 2.54 cm of minced ginger to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
4. 4Stir in the 2 medium chopped tomatoes and the 2 tablespoons of Machboos spice blend. Cook, stirring, for 5 minutes until the tomatoes begin to break down.
5. 5Add the about 680 g of chicken pieces to the pot and cook, turning them occasionally, until they are browned on all sides, about 5-7 minutes.
6. 6Pour in enough water to just cover the chicken. Add the 1 teaspoon of salt and the 1/2 teaspoon of black pepper. Bring the water to a boil, then reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the chicken is tender when pierced with a fork.
7. 7Carefully remove the about 680 g of chicken pieces from the pot and set them aside on a plate. Leave the cooking liquid and vegetables in the pot.
8. 8Add the 2 cups of basmati rice to the pot with the cooking liquid. Stir to combine, then bring the mixture back to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the rice is tender and has absorbed the liquid. Do not lift the lid during this time.
9. 9Return the about 680 g of cooked chicken pieces to the pot with the rice. Gently stir to combine and allow the chicken to heat through for about 5 minutes.
10. 10Serve the Chicken Machboos hot. Garnish each serving with the 2 tablespoons of sunflower seeds and the 1/4 cup of chopped cilantro.

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