Q Life Magazine Q Magazine (US) December 2015 | Page 45
Arts & Culture |
Chicken Machbus
Ingredients
1 whole chicken, cut into 4 pieces
3 medium-sized onions,
cut into small pieces
2 chicken stock cubes
Chicken spices:
5 pieces of cardamom, half
a teaspoon of black pepper, 5 cloves,
4 bay leaves, 2 pieces nutmeg,
all ground and mixed together
3 tbsp cooking oil
6 garlic cloves, cut into small pieces
2 chili peppers, if desired
4–5 cups water, or more depending
on size of chicken
1 red pepper, cut into small pieces
2 big tomatoes, cut into small pieces
½ tsp black pepper
4 cups basmati rice, washed
and soaked for 30 minutes
T
his dish contains a mix of spices, which gives it a rich, subtle taste.
“Home-ground spices give the best flavor,” says Chef Mujibul.
“You can buy them anywhere these days: Indian shops, markets, Chinese
and Lebanese shops.” If you have the time and inclination, buy fresh
spices and grind them up yourself at home, like Chef Mujibul; if you’re
in a rush, ground spices will do nicely.
Cooking Method
Poaching the Chic ken
1 Place pieces of chicken in a large pot and add enough water to just cover
2 Add chicken spice mixture and add half of the diced onions and one
3 Bring to a simmer, reduce heat a little and cook gently for 15 to 20 minutes.
4
them, about 2–3 cups.
chicken stock cube.
When cooked through, remove the chicken and put it, and the water, aside.
Making the Machbus
5
Heat the cooking oil and add garlic and chili pepper (if desired) until they
are slightly browned.
6
Then add the remaining spices and sauté for 1 minute.
7
Add the onions and sauté until their color becomes clear, then add the
second chicken stock cube, 2 cups of water, and red pepper, and cook
for a few minutes.
8
Add tomato pieces and cook for a few minutes until soft. Then add chicken
Machbus spices:
1 tsp ground curcuma, ¼ tsp
biryani spices, ½ tsp ground cumin
Salt to taste
1 can (6 oz.) tomato paste
pieces and simmer for another 10 minutes.
9
Add all ground spices and mix; then add tomato paste and mix again.
10
Add the water from the poached chicken. Make sure there is enough liquid
to cook the rice; add more water if necessary.
11
Turn heat to high; once the water starts boiling, add the rice. Then turn the
heat to low, cover the pan and let the mixture cook slowly, mixing the rice
from time to time.
12
Once all the water has been absorbed and the rice is cooked —after 30–40
minutes — take off heat and serve.
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