Machboos ala dajaj

Method

1. 1

   Step 1

   Fry the sliced onions (opens in a new tab) in the oil until golden. Add the garlic (opens in a new tab), chicken, dried limes (opens in a new tab) and all the spices and turn until the chicken is coated.

   • 12 min
   • medium heat
   • Dutch oven / casserole pot (opens in a new tab)

   Food safety: Wash hands and boards after handling raw chicken.

   

2. 2

   Step 2

   Add the tomatoes (opens in a new tab), salt and water, bring to the boil and simmer, covered, until the chicken is cooked through.

   • 30 min
   • medium-low heat

   

3. 3

   Step 3

   Lift out the chicken (brown it under a hot grill if you like). Measure about 700 ml broth back into the pot, add the drained rice and boil until the broth sinks below the rice surface. Cover tightly and steam on the lowest heat.

   • 20 min
   • low heat

   

4. 4

   Step 4

   For the hashu, fry the extra onion (opens in a new tab) slowly in oil until caramelised, adding the raisins (opens in a new tab) for the last minute. For the daqqus, simmer the tomatoes (opens in a new tab), garlic (opens in a new tab) and chilli with a pinch of salt for 10 minutes.

   • 15 min
   • medium-low heat
   • Frying pan / skillet (opens in a new tab)
5. 5

   Step 5

   Rest the rice for 10 minutes, then pile onto a platter with the chicken on top and the hashu over. Serve the daqqus alongside.

   • 3 min