Dairy-Free Emirati Chicken Machboos

Ingredients

• about 680 g Chicken pieces (bone-in, skin-on)
• 2 cups Basmati rice
• 1 medium Onion
• 2 medium Tomatoes
• 4 cloves Garlic
• 2.54 cm Ginger
• 6 cups Vegetable broth
• 2 tsp Emirati spice blend (Baharat)
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 0.5 tsp Turmeric powder
• 1 tsp Black peppercorns
• 4 whole Cloves
• 4 whole Cardamom pods
• 1 small Cinnamon stick
• 2 Bay leaves
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 2 tbsp Fresh cilantro, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 2 cups of Basmati rice under cold water until the water runs clear, then set aside to drain.
2. 2Heat the 2 tbsp of Vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 190°C. Add the about 680 g of Chicken pieces and brown them on all sides for about 5-7 minutes. Once browned, remove the chicken from the pot and set aside.
3. 3Add the 1 medium Onion, chopped, to the same pot and sauté over medium heat, about 150°C, until it is golden brown, approximately 8-10 minutes. Add the 4 cloves of Garlic, minced, and the 2.54 cm of Ginger, minced, and sauté for another minute until fragrant.
4. 4Add the 2 medium Tomatoes, diced, and cook until they soften and release their juices, about 5 minutes. Stir in the 2 tsp of Emirati spice blend (Baharat), 1 tsp of Cumin powder, 1 tsp of Coriander powder, 0.5 tsp of Turmeric powder, 1 tsp of Black peppercorns, 4 whole Cloves, 4 whole Cardamom pods, 1 small Cinnamon stick, and 2 Bay leaves. Sauté for 1 minute, stirring constantly, until the spices are very fragrant.
5. 5Pour in the 6 cups of Vegetable broth and bring the mixture to a rolling boil over high heat, about 210°C. Return the browned about 680 g of Chicken pieces to the pot. Reduce the heat to low, cover the pot tightly, and simmer for 20 minutes, or until the chicken is almost cooked through. The internal temperature of the chicken should reach at least 71°C.
6. 6Add the rinsed 2 cups of Basmati rice to the pot, ensuring it is evenly distributed. Bring the liquid back to a boil over medium-high heat, about 190°C. Once boiling, reduce the heat to the lowest setting, cover the pot very tightly, and simmer for 20 minutes, or until the rice is cooked and all the liquid has been absorbed. You should hear gentle bubbling, and the rice should look plump.
7. 7Remove the pot from the heat and let it rest, covered, for 10 minutes. This resting period allows the rice to finish steaming and become fluffy.
8. 8Gently fluff the rice with a fork. Remove and discard the 2 Bay leaves, 1 small Cinnamon stick, 4 whole Cardamom pods, and 4 whole Cloves. Stir in the 1 tsp of Salt and the 2 tbsp of Fresh cilantro, chopped. Serve the Dairy-Free Emirati Chicken Machboos hot.

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