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.
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[email protected]This chicken makbous is the best I've ever had. I will definitely be making it again and again.
Stephen Miller
[email protected]I'm not sure what I did wrong, but my chicken makbous turned out terrible. It was bland and the rice was mushy.
Shontal Bettis
[email protected]The chicken makbous was good, but it wasn't anything special. I've had better.
khan mubeen khan
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler recipe next time.
holayinka obanla
[email protected]The chicken makbous was a bit dry, but the flavor was good.
Ahmer Tanoli
[email protected]I love the combination of spices in this chicken makbous. It's so flavorful and delicious.
Ahmed Kwiti
[email protected]This is my go-to recipe for chicken makbous. It's always a crowd-pleaser, and it's so easy to make.
Aidan Rodriguez
[email protected]I made this chicken makbous for a potluck, and it was a huge success. Everyone loved it! I've already had several requests for the recipe.
Ericka Gary
[email protected]The chicken makbous was a bit too spicy for my taste, but my husband loved it. He said it was the best chicken makbous he's ever had.
Joan Dela Pena
[email protected]This was my first time making chicken makbous, and it turned out great! The recipe was easy to follow, and the dish was delicious. I will definitely be making this again.
MBUSO MKHIZE
[email protected]I'm not usually a fan of chicken makbous, but this recipe changed my mind. The chicken was cooked to perfection, and the rice was fluffy and flavorful. I especially loved the crispy onions on top.
Joel Ewomazino
[email protected]This chicken makbous was a hit with my family! The chicken was so tender and flavorful, and the rice was perfectly cooked. I loved the combination of spices, and the dish had a nice balance of flavors.