Best 4 Chicken Makbous Recipes
Tantalize your taste buds with Chicken Makbous, a majestic dish that captures the essence of Middle Eastern cuisine. This delectable one-pot meal boasts tender chicken nestled amidst fluffy rice, aromatic vegetables, and a symphony of spices. The chicken, marinated in a fragrant blend of herbs and spices, is perfectly cooked, resulting in succulent and juicy meat. The rice, infused with the flavorful broth and spices, takes on a golden hue and a delightful texture. Complementing the chicken and rice are an array of vegetables, including carrots, potatoes, and green beans, adding a vibrant medley of colors and flavors. The finishing touch is a rich tomato sauce, adding a tangy and savory dimension to the dish. Chicken Makbous is a culinary masterpiece that promises an unforgettable dining experience. With our collection of recipes, you'll discover variations of this classic dish, each offering a unique twist on flavors and ingredients. From a traditional Saudi Arabian Chicken Makbous to a modern twist with Chicken and Vegetable Makbous, our recipes cater to diverse tastes and preferences. Embark on a culinary adventure and savor the exquisite flavors of Chicken Makbous.
Here are our top 4 tried and tested recipes!
CHICKEN MAJBOOS RECIPE
Chicken Majboos is an Arabic dish that is a spiced rice and herb chicken. It is considered a national dish of Kuwait and it is served with tomato garlic sauce called Daqoos .
Provided by Saif Al Deen Odeh
Categories Food Recipe
Time 1h10m
Number Of Ingredients 16
Steps:
- Turn on the heat. Put the chicken in the cooking pot and add water. Let the chicken boil.
- While the chicken is boiling, remove the excess fats from the chicken.
- Once the excess fats are removed, add the spices, onion, and garlic into the boiling pot. Let it boil for 45 minutes or until the chicken is soft.
- Remove the onion, garlic, and other solid ingredients. Separate them from the Chicken Stock for later use
- Now you have the stock. Put the basmati or long-grain rice into the stock. If the stock is not enough, add more water.
- While the rice is boiling. Add oil in the separate pan, and fry chicken to have a nice brown crispy texture
- When the rice is already cooked, put the chicken on the top of the rice. Mix them well with the rice before serving. Garnished with parsley
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
CHICKEN MACHBOOS (BAHRAINI SPICED CHICKEN AND RICE)
A delicious and authentic Chicken Machboos, the national dish of Bahrain.
Provided by Kimberly Killebrew, www.daringgourmet.com
Time 1h55m
Yield 4
Number Of Ingredients 31
Steps:
- Heat the oil in a large Dutch oven over medium-high heat and fry the chicken pieces on both sides until the skin is brown and crispy. Transfer the chicken to a plate and leave the remaining oil in the Dutch oven.
- Add the ghee (or butter), reduce the heat to medium, and fry the onions until starting to brown, about 10-12 minutes.
- Add the ginger, garlic, and green chile pepper and saute for another 2 minutes.
- Add the baharat and turmeric and cook for another minute.
- Return the chicken pieces to the Dutch oven along with the tomatoes, dried limes, cardamom pods, cinnamon, ground cloves and salt. Add the chicken stock and stir to combine. Bring it to a boil, reduce the heat to low, cover and simmer for one hour.
- Add the cilantro, parsley and drained rice and stir to combine. Return it to a boil, reduce the heat to low, cover, and simmer for another 15-20 minutes until the rice is done and has absorbed the liquid.
- Transfer the chicken and rice to a serving dish (either leave the chicken pieces tossed in with the rice, or place the chicken on top of the rice), and sprinkling with 1-2 tablespoons of rosewater (optional).
- Serve with a green salad and yogurt raita.
CHICKEN MAKBOUS
Martha's take on the popular Arabian Gulf meat-and-rice dish known as makbous calls for Cornish game hens and a bed of delicately spiced pearl couscous and yellow split peas.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 27
Steps:
- Make the Cornish game hens: Preheat oven to 500 degrees. In a large stockpot, bring stock, onions, garlic, peppercorns, cardamom, cloves, cinnamon sticks, bay leaves, 3 teaspoons salt, and 8 cups water to a simmer over medium-high heat.
- Season hens with salt and pepper and place into the simmering poaching liquid, adding more water, if necessary, to cover hens. Poach for 10 minutes. Using a slotted spoon, carefully remove hens from poaching liquid and place them breast-side up on a parchment-lined rimmed baking sheet fitted with a wire rack. Strain poaching liquid, reserving 5 cups for couscous.
- In a small bowl, stir to combine ghee, loumi, coriander, ground cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Brush ghee mixture all over the poached hens, then transfer to oven. Roast until skin is crisp and deep golden brown, about 8 minutes. Let rest 5 minutes before serving.
- Make the couscous: In a large straight-sided skillet, heat ghee over medium. Add garlic, leeks, onion, thyme, cumin, coriander, cinnamon, cardamom, and cayenne; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 3 to 5 minutes. Stir in split peas and 5 cups reserved poaching liquid; bring to a simmer. Cook for 5 minutes, then stir in couscous and cook until al dente, about 15 minutes. Fold in spinach and season with salt and pepper.
- Halve hens through the breast and backbones, if desired. Spoon couscous onto a serving platter and top with hens.
MANGO CHICKEN KABOBS
Marinated chicken is grilled on skewers with pieces of juicy mango. Serve with a mango chutney or plain. Great for summery appetizers. Enjoy!
Provided by FOOD_DIVA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- In a shallow container, mix the olive oil, ginger root, lemon juice, orange juice, brown sugar, and white sugar. Place the chicken breasts in the mixture, and marinate at least 30 minutes in the refrigerator.
- Preheat the grill for high heat. Season chicken with salt, and alternately thread chicken and mango onto skewers. Discard marinade.
- Lightly oil the grill grate. Place skewers on the grill, and cook 15 minutes, turning to cook on all sides, until chicken juices run clear.
Nutrition Facts : Calories 298 calories, Carbohydrate 28.2 g, Cholesterol 67.2 mg, Fat 10 g, Fiber 2.8 g, Protein 25.3 g, SaturatedFat 1.8 g, Sodium 62.2 mg, Sugar 24.5 g
Tips:
- Use high-quality ingredients for the best flavor. Organic chicken, fresh vegetables, and flavorful spices will make a big difference in the final dish.
- Be sure to soak the rice for at least 30 minutes before cooking. This will help to remove the starch and make the rice fluffy.
- When cooking the rice, use a ratio of 1 cup of rice to 2 cups of water. This will ensure that the rice is cooked evenly and not too mushy.
- Do not stir the rice while it is cooking. This will break up the grains and make the rice gummy.
- Once the rice is cooked, let it rest for 5 minutes before fluffing it with a fork. This will help to prevent the rice from sticking together.
- Serve the chicken makbous with a variety of toppings, such as yogurt, tahini sauce, or pickled vegetables.
Conclusion:
Chicken makbous is a delicious and flavorful dish that is perfect for a special occasion. With its tender chicken, fluffy rice, and aromatic spices, this dish is sure to impress your guests. So next time you're looking for a new and exciting recipe to try, give chicken makbous a try. You won't be disappointed!
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