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Emirates Food Channel

Chicken Machbous

Chef Saud Al Matrooshi
Executive Sous Chef
The only thing I like better than talking about food is cooking it.




  • Combine all the ingredients (12 g salt, 2 g turmeric powder, 2 g crushed black pepper, 3 g coriander powder, 3 g ibzar spice, 1 g dry lemon, 3 g saffron diluted, 2 g cardamom powder, 20 g corn oil, 10 g Emirati ghee and 1 g cumin powder) together before mixing with the chicken breasts (10 x 144 g). Place in the fridge to marinate for 4 hours.
  • Roast the chicken breasts in a preheated oven at 190 degrees, for 10 minutes, until golden brown.

  • Heat the pan with oil (40 g) and ghee (20 g), before sautéing the onion (87 g) and garlic (20 g) until the onions are translucent.
  • Add the remaining spices (10 g chopped coriander leaves, 5 g ibzar spice, 4 g turmeric powder, 6 g dry lemon, 2 g crushed black pepper, 3 g coriander powder, 3 g whole cardamom and 10 g salt), then the remaining ingredients (170 g chopped tomato and 30 g tomato paste), and continue sautéing. Add the water and let the dish simmer until cooked. Taste for seasoning.

  • Heat a pot with oil (30 g) and ghee (40 g), and sauté the onion (85 g), cinnamon (4 g), and dry lemon mix (8 g).
  • Add the spice mix (20 g chopped coriander leaves, 8 g salt, 3 g ibzar spice, 2 g turmeric powder and 2 g whole cardamom) and stir. Then add the capsicum mix (170 g) and water (800 ml), bringing it to boil before pouring in the rice (500 g).
  • Let the dish simmer to reduce the water, and then cover and leave to sit for 15 minutes.
  • The Machbous sauce should be served underneath the rice.