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Sunday, December 26, 2010

Machbous ala dajaj

*This is a delicious spiced chicken and rice Middle Eastern dish - it is not spicy, but it is very savoury!*

Serves 5-6

2 large onions, chopped
2 tablespoons ghee or butter
1 tablespoon Baharat (see recipe here)
1 teaspoon tumeric
1 chicken, about 1.5kg (3lb), cut in pieces (I used just chicken breast to save on bothering with bones!)
1 1/2 cups tomatoes, peeled and chopped (I didn't bother peeling)
1/2 teaspoon powdered Loomi (dried lime), or grated lemon zest
3 cloves
2 cinnamon sticks
6 cardamom pods
3 teaspoons salt
2 1/2 cups water
2 cups basmati rice
2 tablespoons fresh cilantro (coriander) leaves, chopped
2 tablespoons fresh parsley, chopped

In a deep heavy pan, gently fry onion in ghee/butter until translucent and beginning to brown.  Stir in Baharat and tumeric and cook 2 minutes longer.
Add chicken pieces and turn in onion mixture over medium heat to brown lightly.  Add tomatoes, Loomi/lemon zest, cloves, cinnamon, cardamom pods and salt, stirring well to combine.
Add water, cover and simmer over low heat for 20 minutes.
Place rice in a fine-mesh sieve and rinse under cold running water until water runs clear.
Stir rice gently into pot contents, add herbs and bring back to a slow simmer.  Cover with lid and simmer on low heat until chicken is tender, stirring gently once or twice during cooking, 25-30 minutes.  Remove from heat and let stand for 5 minutes.
Pile onto large platter with chicken pieces in center and serve hot with salad and pita bread.

*Recipe from Cooking of the Gulf.


Jo said...

This sounds really nice

Keri On said...

This sounds delicious! I just saw this blog! Would love to be able to follow it as well! Thanks! keri

Susan said...


Jeanne said...

Clara, this sounds sublimely delicious! Do you need to be able to pronounce it before you can eat it? Hee hee