Dairy-Free Emirati Chicken Machboos

Ingredients

• 1.5 lbs Chicken Thighs
• 2 cups Basmati Rice
• 1 large Onion
• 2 medium Tomatoes
• 4 cloves Garlic
• 1 inch Ginger
• 2 tbsp Baharat Spice Blend
• 1 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 4 cups Vegetable Broth
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 cup Dairy-Free Yogurt (for serving)

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the 1 large onion, chopped, and sauté until it is golden brown, about 8-10 minutes.
2. 2Add the 4 cloves of garlic, minced, and the 1 inch of ginger, grated, to the pot. Sauté for 1 minute more until fragrant.
3. 3Add the 2 medium tomatoes, chopped, and cook until they have softened, about 5 minutes.
4. 4Stir in the 2 tablespoons of baharat spice blend, 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5. 5Add the 1.5 lbs of chicken thighs to the pot and brown them on all sides, about 5-7 minutes.
6. 6Add the 2 cups of basmati rice and the 4 cups of vegetable broth to the pot. Stir everything together. Increase the heat to medium-high and bring the mixture to a boil.
7. 7Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20-25 minutes. The rice should be fully cooked and the chicken should be tender. The internal temperature of the chicken should reach 165°F (74°C).
8. 8Remove the pot from the heat and let it rest, covered, for 5 minutes. This allows the steam to finish cooking the rice and chicken evenly.
9. 9Serve the Dairy-Free Emirati Chicken Machboos hot, with a dollop of the 1 cup of dairy-free yogurt on top.

Substitutions

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