Spiced Chicken with Basmati Rice

Machboos (which goes by multiple spellings) is considered the national dish of Bahrain, but also is popular in other countries on the Arabian Peninsula. With a base of fragrant basmati rice, machboos might be made with chicken, lamb or fish, and the spicing varies recipe to recipe but always is rich, complex and warm. The dish can be elaborate and ingredient-intensive, but it inspired us to create this simple, single-skillet rendition that’s doable on a weeknight. Black limes (also called dried limes) are sun-dried whole limes used in Middle Eastern cooking. With a tangy, slightly smoky, subtly floral quality and notes of fermentation, their flavor is inimitable. A couple of black limes pierced with the tip of a knife are a terrific addition to this dish, but they’re optional, so don’t hesitate to leave them out; the chicken and rice still will be delicious and aromatic. Either bone-in thighs or breasts work well, so use whichever you prefer, or even a combination. If using breasts, cut each one in half crosswise with a sturdy chef’s knife.