Emirati Chicken And Rice (Machboos Or Fogga) Recipe

Name: Emirati Chicken And Rice (Machboos Or Fogga)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: half a bone in chicken, jointed in two (breast & wing, and thigh & leg); 1 tablespoon bahrat mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix, I do not suggest using allspice as a substitute as it will be rather bland); sea salt; 2 1/4 cups chicken stock (I use my own homemade); 1 cup chopped canned tomato; 3 garlic cloves, minced; 1 whole dried lime (periced a few times with a skewer. Called loomi & noomi Basra, please do not omit this!); 1 small cinnamon stick; 2 tablespoons light olive oil; 2 curry leaves; 3 tablespoons butter, devided; 2 tablespoons dark raisins; 3 whole cardamom pods, bruised; 1 cup white basmati rice; 2 small onions, sliced; 2 paper towels, cut in 2; 1 lime, cut (for serving); plain yogurt (for serving)

Servings: persons

half a bone in chicken, jointed in two (breast & wing, and thigh & leg)
1 tablespoon bahrat mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix, I do not suggest using allspice as a substitute as it will be rather bland)
sea salt
2 1/4 cups chicken stock (I use my own homemade)
1 cup chopped canned tomato
3 garlic cloves, minced
1 whole dried lime (periced a few times with a skewer. Called loomi & noomi Basra, please do not omit this!)
1 small cinnamon stick
2 tablespoons light olive oil
2 curry leaves
3 tablespoons butter, devided
2 tablespoons dark raisins
3 whole cardamom pods, bruised
1 cup white basmati rice
2 small onions, sliced
2 paper towels, cut in 2
1 lime, cut (for serving)
plain yogurt (for serving)

1
If using the oven method heat to 350u00b0F.
2
Rince chicken and remove skin.
3
Rub with sea salt and bahrat.
4
Gently fry in 1 1/2 tbs butter until browned on both sides.
5
Transfer to a pot, add light olive oil, stock, crushed garlic, loomi, cinnamon, cardamom, curry leaves and tomato. Cover and simmer for 30 minutes.
6
Meanwhile fry slices of onion in remaining butter until soft and browned, remove from heat and add dark raisins to onions.
7
Taste stock pot for salt.
8
Rice white Basmati rice until the water runs clear.
9
Remove chicken pieces from pot and add rice then set them on top of the rice with the onion/raisin mixture.
10
Bring to a boil and then cover pot and reduce heat to low for 15 minutes.
11
Once the liquid has been absorbed, arrange the 4 sheets of paper towel around the pot's rim and tightly cover. (This makes for fluffier rice). Also you may bake it in the oven until done from this point which I prefer as I find it cooks the rice more evenly in a greased pan.
12
Remove from heat and leave to steam, unopened, for 15-20 minutes.
13
Let stand for 10 minutes before serving. Serve hot on a platter with lime wedges or halves and plain yogurt.

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: half a bone in chicken, jointed in two (breast & wing, and thigh & leg), 1 tablespoon bahrat mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix, I do not suggest using allspice as a substitute as it will be rather bland), sea salt, 2 1/4 cups chicken stock (I use my own homemade), and more.

Yes, Emirati Chicken And Rice (Machboos Or Fogga) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Emirati Chicken And Rice (Machboos Or Fogga)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions