Chicken Makbous 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 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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- Heat the ghee in a large pot, add and cook onion for 3 minutes or until they become tender. Add chicken pieces and fry for 7-8 minutes or until they change in color. Add garlic, Omani mix spices and turmeric powder. Stir then add tomatoes, tomato paste and MAGGI Chicken Stock cubes. Stir for 2 minutes. Cover and simmer over low heat for 30 minutes or until chicken is almost cooked.
- Add water, bring to boil then add the rice, stir and cover. Simmer over low heat for 25 minutes or until rice is cooked.
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- Heat ½ quantity of the ghee in a large saucepan then add and cook onions over medium heat for 5 minutes or until they become golden in color and tender. Add 1 tablespoon of the Omani mix spices (reserve 2 tablespoons) and the ground dried lime. Stir and set aside to cool.
- Stuff the chicken with the prepared onion stuffing, season with salt and put it in an oven tray and into a 200°C preheated oven for 45 minutes or until chicken is cooked and becomes red in color.
- Meanwhile, put water in a large pot. Add the remaining ghee, the remaining 2 tablespoons of the Omani mix spices and MAGGI chicken stock cubes and bring to boil. Add the rice and stir. Cover and simmer over low heat for 10 minutes or until rice is almost cooked. Sprinkle saffron and rose water on top of the rice, cover and cook again on low heat for another 15 minutes or until rice is cooked.
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