Chicken Majbouz
Discover the vibrant flavors of Chicken Majbouz, a beloved Middle Eastern one-pot dish that combines tender chicken, fragrant basmati rice, and a symphony of warm spices. Infused with the enticing aromas of cinnamon, cardamom, black lime, and cumin, this recipe celebrates traditional Gulf flavors while offering a hearty and comforting meal. Each spoonful is layered with savory chicken, perfectly cooked rice, and optional sweet raisins, all brought together by a spiced tomato broth. Finished with a garnish of toasted nuts and fresh cilantro, Chicken Majbouz is perfect for a family dinner or festive gathering. Easy to prepare in just over an hour, this authentic dish is your gateway to mastering the art of Middle Eastern cuisine.
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Recipe Information
Ingredients
- 1.5 kg Chicken (whole or bone-in pieces)
- 2 cups Basmati rice
- 2 large Onion (finely chopped)
- 4 cloves Garlic (minced)
- 2 medium Tomato (diced)
- 2 tablespoons Tomato paste
- 1 piece Cinnamon stick
- 5 pods Cardamom pods
- 5 pieces Cloves
- 2 leaves Bay leaves
- 2 pieces Black lime (loomi)
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 3 tablespoons Vegetable oil
- 4 cups Chicken stock
- 0.5 cup Raisins (optional)
- 0.5 cup Almonds or pine nuts (toasted, for garnish)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown, about 5-7 minutes.
Add the minced garlic and stir for 1 minute until fragrant.
Add the chicken pieces to the pot and sear them on all sides until lightly browned, about 5 minutes.
Add the diced tomatoes, tomato paste, cinnamon stick, cardamom pods, cloves, bay leaves, and black lime (loomi). Stir together and cook for 3-4 minutes.
Sprinkle in the ground turmeric, ground cumin, ground coriander, ground black pepper, ground cinnamon, paprika, and salt. Stir well to coat the chicken with the spices.
Pour in the chicken stock and bring the mixture to a boil. Lower the heat, cover the pot, and simmer for 30 minutes to allow the chicken to cook through.
Remove the chicken pieces from the pot and set aside. Strain the stock to remove whole spices if desired, then return it to the pot.
Add the soaked and drained basmati rice to the pot, along with the raisins (if using). Stir gently to evenly distribute the rice in the stock.
Place the cooked chicken pieces back on top of the rice. Cover the pot tightly and cook on low heat for 20-25 minutes, or until the rice is fully cooked and has absorbed all the liquid.
Turn off the heat and let the pot sit, covered, for 10 minutes to allow the flavors to meld together.
Fluff the rice gently with a fork and transfer to a serving platter. Arrange the chicken pieces on top.
Garnish with toasted almonds or pine nuts and chopped fresh cilantro. Serve hot and enjoy!
Nutrition Facts
Calories |
5660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.2 g | 376% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 1405 mg | 468% | |
| Sodium | 6557 mg | 285% | |
| Total Carbohydrate | 253.3 g | 92% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 81.2 g | ||
| Protein | 500.6 g | 1001% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 858 mg | 66% | |
| Iron | 42.8 mg | 238% | |
| Potassium | 6295 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
