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Spiced Chicken with Basmati Rice

Spiced Chicken with Basmati Rice

By Courtney HillMarch 29, 2022

  • Makes
    4 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    30 minutes active
  • Rating

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.

Tip

Don’t add the browned chicken to the rice mixture until the rice mixture reaches a boil, and make sure it’s still at a boil before covering the pan and reducing the heat to medium-low. If the liquid is not sufficiently hot, the rice will cook unevenly.

Ingredients
  • 2

    teaspoons ground turmeric

  • 2

    teaspoons ground cumin

  • 1

    teaspoon ground coriander

  • ½

    teaspoon ground cardamom

  • ⅛

    teaspoon ground cloves

  • Kosher salt and ground black pepper

  • 2

    pounds bone-in, skin-on chicken thighs, breasts (halved crosswise) or a combination

  • 1

    tablespoon grapeseed or other neutral oil

  • 1

    medium yellow onion, finely chopped

  • 1

    cup basmati rice, rinsed and drained

  • 3

    bay leaves

  • 2

    black limes, punctured all over with the tip of a knife (optional; see headnote)

  • 4

    scallions, thinly sliced

Step 1

In a small bowl, stir together the turmeric, cumin, coriander, cardamom, cloves, 1¼ teaspoons salt and 1½ teaspoons pepper. Measure 1 tablespoon into another small bowl and set aside; season the chicken on all sides with the remaining spice mixture, rubbing it into the meat.

Step 2

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the chicken skin-side down and cook until well browned, 3 to 5 minutes, then transfer skin side up to a large plate.

Pour off and discard all but 2 tablespoons of the fat, then return the pan to medium-high and add the onion. Cook, stirring often, until the onion is lightly browned, 2 to 4 minutes.

Step 3

Add the rice, bay and reserved 1 tablespoon spice mix, then stir to combine. Add 2 cups water and the dried limes (if using) and bring to a boil, scraping up any browned bits.

Nestle the chicken skin side up in the rice mixture and add any accumulated juices. Cover, reduce to medium-low and cook without stirring until the rice has absorbed the liquid, the thickest part of the breast (if used) reaches about 160°F and the thickest part of the thigh (if used) reaches 175°F, about 30 minutes. Remove the pan from the heat and let stand, covered, for 10 minutes.

Step 4

Transfer the chicken to a plate. Remove and discard the bay and limes (if used). Using a fork, fluff the rice, then taste and season with salt and pepper. If desired, transfer the rice to a serving platter. Place the chicken on the rice and sprinkle with the scallions.