Chicken Machboos (gluten free, low FODMAP)

Last updated on 10.11.2023

Traditional Bahrainian spicy chicken. We stumbled across this dish by accident and immediately agreed to add it to our favorites. ⭐ It uses baharat, which is Arabic for “spices”, a staple spice mix in Middle Eastern cuisine. If you can’t find it in your local store it’s not difficult to make from scratch.

Other names: Kabsa Chicken, Chicken Mechbous, Chicken Majboos

Tip: If you happen to have some leftover rice, it’s delicious as a side to halloumi skewers 😉

This recipe is for 4 servings.

https://www.instagram.com/p/CKttB71JoGI/

Chicken Machboos (gluten free, low FODMAP)

Print Recipe

Traditional Bahrainian spicy chicken.

Course Main Course

Cuisine Middle Eastern

Keyword flavorful, spicy

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings 4

Calories 857

Ingredients

• 4 chicken legs ca 850 g
• 1 tbsp garlic infused oil
• 14 g butter
• 35 g scallions green parts only, chopped
• 1 green chilli deseeded, diced
• 1 tbsp ginger paste
• 1 tbsp baharat spice
• 1 tsp turmeric
• 2 large tomatoes 230 g, diced
• 5 cardamom pods or ¼ tsp ground cardamom
• ⅛ tsp ground cloves
• 1 cinnamon stick 6 cm
• 2 ½ tsp salt
• 1 lime juice and zest juice (1 tbsp), zest (3 g)
• 3 cubes chicken stock
• 2 ½ cups water
• 1 ½ cups basmati rice 280 g
• 20 g chopped parsley
• 20 g chopped cilantro

Instructions

• In a large pan, brown chicken in butter and oil on all sides. Set aside.
  4 chicken legs, 1 tbsp garlic infused oil, 14 g butter
• In the same pan, saute scallions, chilli and ginger (2 mins)
  35 g scallions, 1 green chilli, 1 tbsp ginger paste
• Add baharat and turmeric and saute for a minute.
  1 tbsp baharat spice, 1 tsp turmeric
• Add tomatoes, spices, salt, lime, stock, water and the chicken, bring to boil and simmer, covered, for 40 minutes.
  2 large tomatoes, 5 cardamom pods, ⅛ tsp ground cloves, 1 cinnamon stick, 2 ½ tsp salt, 1 lime juice and zest, 3 cubes chicken stock, 2 ½ cups water
• Soak rice for 15 minutes, rinse 3 times and mix with parsley and cilantro.
  1 ½ cups basmati rice, 20 g chopped parsley, 20 g chopped cilantro
• Discard the cinnamon stick and cardamom pods. Add rice to the pan, combine with the liquid and simmer, covered, for 15 minutes, until the liquid has absorbed.