Bahrain - Chicken Machboos

My mum lives in Bahrain and I have visited several times, this tiny country holds so many memories for me. The country is geographically very small so I've probably been to most places by now, but every time I visit I get to experience something new and explore something different. From huge malls to wonderful museums and exhibitions Bahrain is a country with a lot to offer.. and that doesn't stop at food!

From delicious meat to salads, very sweet deserts and amazing freshly baked bread! A few years ago I tried a Chicken Machboos which was very tasty, but as Bahrain's national dish I definitely need to try it again at a Bahraini restaurant but in the meantime I decided to give it a go myself! The dish is a rice pilaf of sorts so not the best photo op - or I just need to improve my photo skills! Please don't be put off by the list of ingredients you might be surprised by how much you have already! I used this recipe for close inspiration!

Serves 5

Ingredient

For the Baharat spice mix

• 1/2 tablespoon black peppercorns

• 1/2 tablespoon cumin seeds

• 1 teaspoons ground coriander seeds

• 1 cinnamon stick

• 1/2 teaspoon whole cloves

• 1/2 teaspoon green cardamom seeds

• 1 tablespoon paprika powder

• 1/2 teaspoon ground nutmeg

For the Machboos

• 1 large onions, diced

• 1 teaspoon turmeric

• 2 tablespoons oil

• 1kg of chicken pieces

• 1 hot chili pepper diced

• 1 tablespoon fresh ginger, minced

• 5 large cloves or garlic, crushed

• 2 large tomatoes, diced

• 2-3 dried limes (loomi), several holes punched throughout each one (you can get these at Waitrose or your local arabic market)

• 5 green cardamom pods

• 1 stick cinnamon

• 2½ teaspoons salt

• 2.5 cups chicken stock

• 2 cups basmati rice (soaked for at least 15 minutes, then rinsed and drained)

• Fresh cilantro and parsley to garnish

Method

1. Place all the baharat ingredients (except the nutmeg and paprika) into a frying pan and dry roast until they seeds are very fragrant. Then, using a grinder or pestle and mortar grind into a powder, add the nutmeg and paprika.

2. Heat the oil in a large saucepan over medium heat, add the chicken pieces in batches and brown all over. Remove the chicken and leave it on the side.

3. Fry the onions until starting to brown, about 5 minutes. Add the ginger, garlic, and chilli, fry for a further 2 minutes.

4. Add all the baharat spice mix and turmeric.

5. Return the chicken pieces to the saucepan oven along with the tomatoes, dried limes, cardamom pods, cinnamon, ground cloves and salt. Add the chicken stock and bring to a boil. Reduce heat, cover and simmer for 1 hour.

6. While the chicken cooks, soak the rice for at least 15 minutes, then drain.

7. Add the 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.

8. Serve the chicken machboos and garnish with parsley and cilantro.