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    Home » Middle East

    Chicken Machboos Recipe

    Published on Feb 15, 2022 Modified: Aug 8, 2020 by Alexandria Drzazgowski.

    Jump to Recipe

    A flavorful chicken and rice speciality, Machboos will show you the beauty and flavors of Middle Eastern cuisine. Dive right into Bahraini culture by making this insanely delicious dish at home!

    Serving platter with rice and broiled chicken over the top.

    Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!

    I’ve been experimenting a lot with rice recipes lately, including some of my favorite dishes on the blog, Kabuli Pulao from Afghanistan and Vermicelli Rice from Armenia. 

    This chicken and rice dish, while flavorful in its own unique and delicious way, reminds me a lot of these two recent favorites! It is comforting, warm, and truly takes plain ol’ rice to an entirely new level. I can’t wait for you to try making this one at home! 

    Jump to:
    • Recipe Origins
    • Why Make this Recipe
    • What Do I Need to Make this Recipe? 
    • What is Loomi? 
    • How to Make this Recipe
    • How Else Can I Cook the Chicken? 
    • Expert Tips 
    • Recipe FAQs
    • Chicken Machboos Recipe

    Recipe Origins

    Machboos is a chicken and rice dish popular in the Middle East including the United Arab Emirates, Kuwait, and Bahrain. 

    We are making this Chicken Machboos today as a way to celebrate Bahrain, a 277 square mile country located near Qatar and the Persian Gulf. Machboos is the national dish of the country, and it features some really lovely and unique flavors that you will love trying out. 

    Keep in mind that different countries and families have different versions of Machboos, but this is a common and basic variation that is a good starting point. 

    Why Make this Recipe

    1. “Travel” to Bahrain: Whether you’ve been to Bahrain before or have always wanted to go, this dish is for you! You can experience the tastes and culture of the country without ever leaving your own kitchen. 
    2. New Flavors: I love this dish because it really got me out of a spice rut. The flavor combination in the rice is amazing! 
    3. Crowd Pleaser: This dish has basic enough ingredients that it will feed your picky eaters, but flavorful enough that it will excite your adventurous diners! 

    What Do I Need to Make this Recipe? 

    Ingredients 

    Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

    Measured ingredients needed to make chicken machboos.
    1. Ghee: Ghee is clarified butter popular in Indian and Middle Eastern cuisine. It is made by removing the milk solids from butter, leaving only the non-dairy part of butter behind. You can find ghee in the oil section of your grocery store or at an Indian market. If you are not able to find ghee, you can also use olive oil (pictured above). 
    2. Baharat Seasoning: Baharat seasoning is a blend of 8 different spices that form the base for a lot of Bahraini cuisine. You can make your Baharat Spice Blend at home or you can buy it from the spice aisle of your grocery store. 
    3. Chicken: Use bone-in, skin on chicken. I used a combo of thighs and legs. You can also use breasts. 
    4. Loomi: Dried lime. See “Loomi” section for more information on this ingredient. You can replace it with the zest of ½ of a lemon if necessary.  

    Tools

    1. Large Saucepan/Pot: With a lid. You can also use a dutch oven. 
    2. Wooden Spoon
    3. Tongs: And a plate if you need to brown the chicken in batches
    4. Cookie Sheet 
    5. Spice Grinder

    What is Loomi? 

    Loomi is a black lime often used as flavoring in Bahraini dishes. It is created by drying a lime out in the sun until all of the moisture evaporates and the lime turns black. 

    Other names for Loomi include dried lime, black lime, and black lemon. You can find these at many Middle Eastern or Indian food markets. You can also purchase them online. 

    Grinding your Loomi

    Whole loomi added to a spice grinder.
    Whole loomi in grinder.
    Loomi ground up in spice grinder.
    Grinder with loomi.

    Loomi will usually come in their whole form, instead of pre-ground. This is good because it preserves the flavor for quite a while, keeping the spice fresh. In order to use your lime in this recipe, you will need to use a spice grinder to grind it up. 


    Some other recipes call for cutting slices into the dried lime and adding the whole thing into the recipe. You can then remove it from the pot once the meal has finished cooking. You can certainly follow this method, but I like the flavor better when it has been ground up into the base of the dish. 

    Substitutions

    Loomi certainly is delicious! If, however, you are not keen on going shopping for this unique ingredient, you can always substitute the zest of ½ lemon instead.

    How to Make this Recipe

    Step 1: Cook the Onions

    Sliced red onions in a pan.
    Sliced red onions in pan.
    Seasoned and sauted red onions in a pan.
    Caramelized red onions in pan.

    Heat the oil in a saucepan and fry the onions for about 5-7 minutes or until they turn translucent. 

    Stir in the Baharat and turmeric and cook for 2 more minutes. 

    Remove the onions to a small bowl and set aside. 

    Step 2: Prep the Chicken

    Chicken pieces in a saucepan.

    Add the chicken pieces into the saucepan and brown lightly. You may need to work in batches so as not to overcrowd the pan. 

    When the chicken is browned, remove it to a plate and then work on the next batch until complete.  

    Step 3: Cook the Chicken

    Seasoning and diced tomatoes added to caramelized onions.
    Seasoning and diced tomatoes added to cooked onions.
    Water and cooked chicken added to onion mixture in pan.
    Water and chicken added to pan.

    Add the tomatoes, cloves, ground loomi, cinnamon sticks, cardamom, and salt to the pot. 

    Pour in 3 cups of water, then add the browned chicken and the cooked onions back into the pot. Put a lid on it and turn the heat to high. 

    Bring the water to a boil, then reduce it and bring it to a simmer. Allow the chicken to simmer for about 20 minutes or until cooked through (and reaches an internal temperature of 165 degrees Fahrenheit). 

    Remove the chicken from the pot and set aside. 

    Step 4: Cook the Rice

    Rice added to the pan.

    Add the rice and herbs into the pot and bring back to a simmer. Cook, covered, on low for about 30 minutes until the rice is fully cooked. 

    When done, remove the mixture from the heat and leave it to sit for 10 minutes with the lid still on. 

    Step 5: Broil the Chicken

    Boiled chicken on a sheet pan ready to broil.
    Boiled chicken on a sheet pan to broil.
    Saucepan with cooked rice and seasonings.
    Saucepan with cooked rice and seasonings.

    While the rice is resting, turn your oven to a broil. Put the chicken pieces on a cookie sheet and place under the broiler until they are brown and crispy. 

    Add the rice to a large platter and top with the chicken pieces. Enjoy! 

    How Else Can I Cook the Chicken? 

    Boiled chicken on a plate.

    There are plenty of other methods for finishing up the chicken. In this recipe, I put the chicken under the broiler to crisp up the skin. You can also do any of the following: 

    • Grill the chicken 
    • Shallow fry the chicken in some oil until it crisps up 
    • Continue cooking it in the pot with the rice until the rice is finished

    I find the broiling option to be the best as it keeps the chicken from getting overcooked and it is the simplest/least amount of active work! 

    Expert Tips 

    a plate of machboos with two pieces of chicken over rice, topped with parsley
    • Some countries/recipes serve this dish with toasted nuts on top. Feel free to do this if you wish! Toasted almonds and pine nuts are a good choice. Raisins are also popular! 
    • Keep an eye on your chicken while under the broiler, as it can burn easily. 
    • If you can, try to find the cinnamon sticks and cloves before digging into your meal! The cloves may be tricky to locate. 
    • Use whole spices when you can, as it adds a lot of flavor to this dish. 
    • If you want to try more dishes from Bahrain (like this Balaleet!) check out everylittlecrumb.com

    Recipe FAQs

    Serving bowl filled with rice and broiled chicken pieces.
    How to Store Leftovers

    You can keep leftovers in an airtight container in the fridge for up to 5 days. 

    Can I Freeze This?

    Yes, put the Machboos in an airtight container, and keep it in the fridge for up to a month. If you leave it longer, the rice could lose some of its moisture. 

    Can I Use Other Meats?

    Yes, machboos is sometimes cooked with meats other than chicken. Other options include beef, lamb, goat, fish, and even camel! 

    Can I Use Other Meats?

    Yes, machboos is sometimes cooked with meats other than chicken. Other options include beef, lamb, goat, fish, and even camel! 

    How to Serve Machboos

    To serve your Chicken Machboos, pile the rice high on a platter and place the chicken on top of the rice pile. Enjoy! 

    A close up of chicken on a bed of rice with a sprig of parsley.

    Did you enjoy this Chicken Machboos Recipe from Bahrain? If so, make sure to check out these other recipes I picked out just for you!: 

    • Baba Ganoush
    • Muhammar Sweet Rice
    • Maamoul Cookies with Date Filling
    • Pigeon Peas and Rice from The Bahamas
    • Chicken Paprikash from Hungary
    • Indonesia: History, Background, Culture and Food
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    Chicken Machboos served over a bed of seasoned rice and parsley garnished on top.

    Chicken Machboos Recipe

    A flavorful chicken and rice speciality, Machboos will show you the beauty and flavors of Middle Eastern cuisine. Dive right into Bahraini culture by making this insanely delicious dish at home!
    5 from 7 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Bahrain
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour 25 minutes minutes
    Total Time: 1 hour hour 35 minutes minutes
    Servings: 6
    Calories: 573kcal
    Author: Alexandria Drzazgowski

    Equipment

    • Saucepan
    • Wooden Spoon
    • Tongs
    • Cookie Sheet
    • Spice Grinder
    • Oven Mitt
    • Food Thermometer
    • Platter
    • Mixing Bowl(s)
    • Pot(s)

    Ingredients

    • 4 tbsp ghee or olive oil
    • 1 small red onion, thinly sliced
    • 1 tbsp Baharat seasoning
    • 1 tsp ground turmeric
    • 2.5 lb bone-in, skin-on chicken pieces, I used thighs and legs
    • 1 15 oz diced tomatoes, can, drained
    • 3 whole cloves
    • ½ tsp ground loomi, dried lemon/lime, can also use the zest of ½ lemon
    • 2 cinnamon sticks
    • 1 tsp ground cardamom
    • 1 tbsp salt
    • 2 cups basmati rice, rinsed
    • 2 tbsp fresh cilantro, chopped
    • 2 tbsp fresh parsley, chopped

    Instructions

    • Heat the 4 tbsp oil in a saucepan and fry the thinly slice red onion for about 5-7 minutes or until they turn translucent. Stir in 1 tbsp Baharat and 1 tsp turmeric and cook for 2 more minutes. Remove the onions to a small bowl and set aside.
    • Add the 2.5 lb chicken pieces into the saucepan and brown lightly. You may need to work in batches so as not to overcrowd the pan. When the chicken is browned, remove it to a plate and then work on the next batch until complete.
    • Add the 15 oz diced tomatoes, 3 whole cloves, ½ tsp ground loomi, 2 cinnamon sticks, 1 tsp cardamom, and 1 tbsp salt to the pot.
    • Pour in 3 cups of water, then add the browned chicken back and the cooked onions back into the pot. Put a lid on it and turn the heat to high.
    • Bring the water to a boil, then reduce it and bring it to a simmer. Allow the chicken to simmer for about 20 minutes or until cooked through (and reaches an internal temperature of 165 degrees Fahrenheit).
    • Remove the chicken from the pot and set aside.
    • Add the 2 cups Basmati rice and 2 tbsp cilantro and parsley into the pot and bring back to a simmer. Cook, covered, on low for about 30 minutes until the rice is fully cooked. When done, remove the mixture from the heat and leave it to sit for 10 minutes with the lid still on.
    • While the rice is resting, turn your oven to a broil. Put the chicken pieces on a cookie sheet and place under the broiler until they are brown and crispy.
    • Add the rice to a large platter and top with the chicken pieces. Enjoy!

    Notes

    Recipe adapted from The Complete Middle Eastern Cookbook by Tess Mallos. 
    • Ghee: Ghee is clarified butter popular in Indian and Middle Eastern cuisine. It is made by removing the milk solids from butter, leaving only the non-dairy part of butter behind. You can find ghee in the oil section of your grocery store or at an Indian market. If you are not able to find ghee, you can also use olive oil (pictured above). 
    • Baharat Seasoning: Baharat seasoning is a blend of 8 different spices that form the base for a lot of Bahraini cuisine. You can make your Baharat Spice Blend at home or you can buy it from the spice aisle of your grocery store. 
    • Chicken: Use bone-in, skin on chicken. I used a combo of thighs and legs. You can also use breasts. 
    • Loomi: Dried lime. See “Loomi” section for more information on this ingredient. You can replace it with the zest of ½ of a lemon if necessary.  
    • Some countries/recipes serve this dish with toasted nuts on top. Feel free to do this if you wish! Toasted almonds and pine nuts are a good choice. Raisins are also popular! 
    • Keep an eye on your chicken while under the broiler, as it can burn easily. 
    • If you can, try to find the cinnamon sticks and cloves before digging into your meal!.The cloves may be tricky to locate. 
    • Use whole spices when you can, as it adds a lot of flavor to this dish.
     

    Nutrition

    Serving: 1serving | Calories: 573kcal | Carbohydrates: 54g | Protein: 34g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 1247mg | Potassium: 642mg | Fiber: 3g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

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    Sharing is caring!

    830 shares

    Chicken Main Course Middle East Rice Bahrain

    Reader Interactions

    Comments

    1. Baylee says

      April 09, 2025 at 3:20 pm

      5 stars
      I made this to hype my family up for the Bahrain F1 GP 🙂 we absolutely loved it!!!

      Reply
      • Alexandria Drzazgowski says

        April 09, 2025 at 5:49 pm

        What a fun thing to do with your family! I’m so glad you enjoyed it, thank you for the review 🙂

        Reply
    2. Baylee says

      April 07, 2025 at 9:21 pm

      5 stars
      A new favorite in our house!

      Reply
    3. Farah says

      December 13, 2022 at 1:00 am

      5 stars
      I love Bahrain.❤️🇧🇭🇧🇭
      I am Indian but was born and lived in Hoora Bahrain for over 20 years.

      Please pray I will visit again soon. Inshallah.

      I loved the recipes. Shukran.

      Reply
      • The Foreign Fork says

        December 13, 2022 at 11:00 am

        Thank you Farah! I hope to visit Bahrain some day, and I hope you will get to return as well. Thank you for the comment!

        Reply
    4. Brandy Burrell says

      September 30, 2022 at 8:41 pm

      5 stars
      Looking forward to cooking and eating the recipe.

      Reply
    5. Melissa Torres says

      May 29, 2022 at 11:48 pm

      5 stars
      The spices were new to me in this combination. I ordered baharat from amazon and realized I didn’t have cardamom right as we prepared it. But I liked the one pot method and a good way to use bone-in chicken. The rice was liked by all but the chicken did crisp up enough so some of the fam wouldn’t eat it. I ended up salvaging it though by shredding the meat off and just chopping it up into the leftovers for the next day.

      Reply
    5 from 7 votes (2 ratings without comment)

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