Emirati Chicken and Rice (Machboos or Fogga)

Name: Emirati Chicken and Rice (Machboos or Fogga)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2 servings
Cuisine: Gulf States Coast
Ingredients: 0.5 bone in chicken; 1 tbsp bahrat mixed spice; sea salt; 2.25 cup chicken stock; 1 cup chopped canned tomato; 3 garlic cloves; 1 whole dried lime; 1 small cinnamon stick; 2 tbsp light olive oil; 2 curry leaves; 3 tbsp butter; 2 tbsp dark raisins; 3 whole cardamom pods; 1 cup white basmati rice; 2 small onions; 2 paper towels; 1 lime; plain yogurt

A Gulf dish of chicken, white basmati rice and tomato, seasoned with dried lime and cinnamon and baked in the oven.

1 hr · Serves 2 · Medium

Method

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Time: Prep 20 min · Cook 40 min · 60 min total
Difficulty: medium

1
If using the oven method heat to 350°F. Rince chicken and remove skin. Rub with sea salt and bahrat.
2
Gently fry in 1 1/2 tbs butter until browned on both sides. Transfer to a pot, add light olive oil, stock, crushed garlic, loomi, cinnamon, cardamom, curry leaves and tomato. Cover and simmer for 30 minutes.
30 min
3
Meanwhile fry slices of onion in remaining butter until soft and browned, remove from heat and add dark raisins to onions.
4
Taste stock pot for salt. Rice white Basmati rice until the water runs clear. Remove chicken pieces from pot and add rice then set them on top of the rice with the onion/raisin mixture.
5
Bring to a boil and then cover pot and reduce heat to low for 15 minutes. 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).
15 min
6
Remove from heat and leave to steam, unopened, for 15-20 minutes. Let stand for 10 minutes before serving. Serve hot on a platter with lime wedges or halves and plain yogurt.