Emirati Chicken Machboos

Ingredients

• about 910 g Chicken pieces (bone-in, skin-on)
• 3 cups Basmati rice
• 1 large Onion, finely chopped
• 2 medium Tomatoes, diced
• 4 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 2 tbsp Emirati spice mix (Baharat)
• 1 tsp Turmeric powder
• 1 Cinnamon stick
• 4 Cardamom pods
• 4 Cloves
• 2 Bay leaves
• 3 tbsp Vegetable oil
• 6 cups Chicken broth
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 cup Raisins
• 0.25 cup Almonds (slivered)

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

Instructions

1. 1Rinse the 3 cups of Basmati rice under cold water until the water runs clear, then let it soak for 30 minutes.
2. 2Heat the 3 tbsp of Vegetable oil in a large, heavy-bottomed pot over medium heat (about 176.7°C/175°C). Add the 1 large Onion, finely chopped, and cook, stirring occasionally, for 8-10 minutes until it is golden brown.
3. 3Add the 4 cloves Garlic, minced, and the 1 tbsp Ginger, grated, to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Add the about 910 g Chicken pieces to the pot and cook, turning them to brown on all sides, about 5-7 minutes.
5. 5Stir in the 2 medium Tomatoes, diced, the 2 tbsp Emirati spice mix (Baharat), the 1 tsp Turmeric powder, the 1 Cinnamon stick, the 4 Cardamom pods, the 4 Cloves, and the 2 Bay leaves. Cook for 1 minute, stirring to coat the chicken and spices.
6. 6Pour in the 6 cups of Chicken broth and add the 1 tsp Salt and 0.5 tsp Black pepper. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the chicken is almost cooked through.
7. 7Carefully remove the about 910 g Chicken pieces from the pot and place them on a baking sheet. Set the pot with the broth aside.
8. 8Preheat your oven to 190°C. Bake the chicken pieces for 15 minutes, or until they are golden brown and crispy.
9. 9While the chicken is baking, drain the soaked 3 cups of Basmati rice and add it to the pot containing the reserved chicken broth. Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the rice is tender and all the liquid has been absorbed.
10. 10Once the rice is cooked, fluff it gently with a fork. Arrange the baked chicken pieces on top of the fluffed rice. Garnish with the 0.25 cup Raisins and 0.25 cup slivered Almonds. Serve hot.

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