Ingredients for Emirati Chicken And Rice Machboos Or Fogga
- 1 (3 lb) whole chicken, cut into 8 pieces
- 1 teaspoon mixed spice (baharat)
- 1 teaspoon sea salt (or to taste)
- 1 cup chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2-3 garlic cloves, minced
- 1 lime, cut into wedges (for garnish)
- 1 (3 inch) cinnamon stick
- 2 tablespoons light olive oil
- Curry Leaves
- Butter
- 1/4 cup dark raisins
- 6 whole cardamom pods
- 1 1/2 cups basmati rice, rinsed
- 1 large onion, chopped
- Paper Towels
- Plain Yogurt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon saffron threads (optional)
- 1/4 cup sliced red onion (for garnish)
- sliced radishes (for garnish, optional)
- fresh coriander leaves (for garnish, optional)
- black pepper, to taste
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How to Make Emirati Chicken And Rice Machboos Or Fogga
- In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add chicken and cook until browned on all sides.
- Add chopped onion and minced garlic to the pot. Cook until softened, about 5 minutes.
- Stir in cumin, turmeric, coriander, saffron (if using), cardamom, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute more.
- Add diced tomatoes (undrained) and chicken broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Stir in rinsed basmati rice and raisins. Increase heat to medium, bring to a boil again, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
- Serve hot, garnished with lime wedges, sliced red onion, and radishes (optional).
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
70g
Fat
71g
Carbs
36g
