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Chicken Machboos

UAE

90.00 / BOX

DIY - Serves 4 to 6 people

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Garlic

Req qty: 0.05/kgs

0.29

Brown Onions

Req qty: 0.30/kgs

1.88

Basmati Rice

Req qty: 1.00/bag

15.50

Stock Cubes

Req qty: 1.00/pkt

11.00

Tomatoes

Req qty: 0.70/kgs

3.50

Chicken Thighs

Req qty: 1.00/pkt

15.50

Limes

Req qty: 0.10/kgs

1.05

Spunta Potatoes

Req qty: 0.50/kgs

1.62

Parsley

Req qty: 1.00/pcs

1.00

Comforting and delicious, this combination of tender chicken and fragrant rice is a classic for a reason. SERVES 4-6 *Item not included in box Prep time: 15 minutes Cook time: 1 hour Store cupboard ingredients required: olive oil • *2 tbsp seven spice • 3 tbsp olive oil • juice of 1 lime • 500g chicken thighs • 1 onion, thinly sliced • 2 garlic cloves, minced • 3 large tomatoes, finely diced • 500g potatoes, peeled and diced into 1cm cubes • 750ml vegetable stock (from 2 stock cubes) • 500g basmati rice, rinsed 4 times, soaked for 15 minutes then drained • 2 tbsp chopped parsley 1. Combine the seven spice, 2 tbsp olive oil and the lime juice in a large bowl. Add the chicken thighs and turn to coat. 2. Set a large saucepan with the remaining olive oil over a medium heat. Cook the thighs skin-side down for 4 minutes until golden brown. Turn and repeat. Remove from the pan and add the onion with more olive oil if needed. 3. Cook for 5-7 minutes until soft and translucent. Stir in the garlic and return the thighs to the pan. 4. Add the tomatoes, potatoes and rice then pour over the vegetable stock – it should sit 1cm above the rice. Cover with a lid and simmer gently for 30 minutes, or until all the stock has evaporated. Remove from the heat and leave covered for 10 minutes. 5. Divide among four plates and sprinkle with chopped parsley.

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