The only thing I like better than talking about food is cooking it.
Basmati rice500 g
Black pepper (crushed)4 g
Cardamom powder2 g
Cardamom (whole)5 g
Chicken breast (without skin)1.44 kg
Cinnamon sticks4 g
Coriander leaves (chopped)30 g
Coriander powder6 g
Corn oil110 g
Cumin powder1 g
Emirati ghee70 g
Garlic (chopped)20 g
Green capsicum (cubes)170 g
Ibzar spice11 g
Lemon (dry)15 g
Lime (dry) 2 pcs.
Red onion (chopped)172 g
Saffron (diluted)3 g
Salt 30 g
Tomato (chopped)170 g
Tomato paste30 g
Tomato pronto80 g
Turmeric powder8 g
Step 1 chicken machbous preparation
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.
Step 2 machbous sauce preparation
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.
Step 3 machbous rice preparation
Machbous rice preparation
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.