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Kuwaiti Machboos (المجبوس الكويتي)

Ayah Shedeed 0 Comments
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Kuwaiti Machboos (المجبوس الكويتي)

Prep Time 45 min Cook Time 105 min Rest Time 10 min Total Time 2 hrs 40 mins
Servings: 4

Description

Authentic Kuwaiti Machboos recipe featuring tender chicken, aromatic rice, and a rich blend of spices.

Ingredients

⇵

Saffron Infusion

Onion Stuffing (Hashu)

Chicken Marinade

Rice

Dakkous (Tomato Sauce)

Instructions

  1. Boil the chickpeas for 20-30 minutes until soft and cooked through. Drain and set aside.

Saffron Infusion

  1. In a cup, add the ice cubes, saffron, and rose water, then set aside.

Chicken

  1. Begin by boiling the chicken. In a large pot over medium heat, add the ghee and brown the chicken on all sides.
  2. Add the vegetables and boiling water. Skim off any foam from the surface, then add the whole spices.
  3. Cover and let the chicken cook for 45 minutes. Season with salt and bring to a quick boil, then remove the chicken from the broth and set aside.

Onion Stuffing (Hashu)

  1. In a pan over medium heat, add the onions without any fat. Allow them to release their liquid.
  2. Once the onions turn yellow and the pan dries, add some chicken broth and stir until it dries again. Repeat this step until the onions are caramelized and golden, becoming tender.
  3. Set the onions to one side and add the ghee, raisins, and chickpeas. Sauté quickly, then mix everything together.
  4. Add all the spices and sauté for one minute. Add the saffron infusion and turn off the heat.

Rice

  1. In a pot over high heat, add the ghee and cardamom pods. Add the rice and sauté for one minute.
  2. Pour in the chicken broth and bring to a boil until the broth is absorbed.
  3. Place the onion stuffing on one side of the rice and the remaining saffron infusion on the other side.
  4. Cover and let it cook for 25-30 minutes over low heat.

Dakkous

  1. In a pot over medium heat, add oil and the minced garlic until fragrant.
  2. Add the tomato paste and mix for 30 seconds. Add the tomato puree and all the spices, then let it simmer for 5 minutes.
  3. Add the chicken broth and let it cook over low heat for 10 minutes. (More broth can be added if a thinner consistency is desired)

  1. Blend all the chicken marinade ingredients and brush the chicken on all sides. Place it under the broiler to heat and brown, getting a nice color.
  2. To serve, remove the onion stuffing from the rice. Scoop the rice onto a serving platter, then spread the stuffing over the rice.
  3. Place the chicken on top. Serve with the Dakkous.

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المجبوس الكويتي

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