Ingredients:
1kg bone-in chicken pieces (or lamb)
400g basmati rice, rinsed and soaked for 30 minutes
3 tbsp ghee (clarified butter)
2 large yellow onions, sliced thinly
6 garlic cloves, minced
3cm piece of fresh ginger, grated
2 medium tomatoes, diced
4 tbsp fresh coriander, chopped
4 tbsp fresh flat-leaf parsley, chopped
2 dried limes (loomi), pierced
1 cinnamon stick
4 whole cloves
4 green cardamom pods, lightly crushed
1 tsp ground turmeric
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp ground black pepper
1/2 tsp ground allspice
1/2 tsp ground cinnamon
2 1/2 tsp sea salt (plus more to taste)
1l chicken stock (preferably homemade)
100g sultanas (golden raisins)
45g toasted slivered almonds (for garnish)
1 lemon, cut into wedges (for serving)
Method:
Rinse the basmati rice under cold water until the water runs clear, then soak it in fresh water for 30 minutes. Drain and set aside.
In a large bowl, combine the chicken pieces with 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cinnamon, and 1 teaspoon kosher salt. Rub the spices thoroughly into the chicken then set aside to marinate for at least 30 minutes.
Heat 3 tablespoons of ghee in a large heavy-bottomed pan over medium heat. Add the sliced onions and fry for 10-12 minutes, stirring often, until they are deeply golden and caramelized.
Add the minced garlic and grated ginger to the onions and cook for 1 minute, until fragrant.
Add the marinated chicken pieces to the pan and brown them on all sides for about 6-8 minutes, turning the chicken with tongs.
Stir in the diced tomatoes and cook for 3-4 minutes until they begin to break down.
Add the cinnamon stick, whole cloves, crushed cardamom pods, pierced dried limes, and the remaining 1/2 teaspoon each of ground cumin and ground coriander. Stir well to combine.
Now pour in the 1l of chicken stock and add 1 1/2 teaspoons kosher salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, or until the chicken is cooked through and tender.
Remove the chicken pieces from the pan with tongs and set aside on a plate. Discard any loose bones or skin at this point.
Add the soaked and drained rice to the pot with the cooking liquid. Stir in the golden raisins, chopped cilantro, and chopped parsley.
Return the chicken pieces to the pan, nestling them gently into the rice. Make sure the liquid just covers the rice and chicken; add a some more stock or water at this point if needed.
Cover the pan with a tight-fitting lid (or a sheet of foil and then a lid) and cook over low heat for 25-30 minutes, or until the rice is tender and has absorbed all the liquid.
Turn off the heat and let the rice steam, covered, for 10 minutes to allow the flavours to meld and the rice to finish steaming.
Fluff the rice gently with a fork, being careful not to break up the chicken pieces. Remove the dried limes, cinnamon stick, and any whole spices you can find.
Transfer the machboos to a large, warmed, serving plate. Garnish with toasted slivered almonds and serve with lemon wedges on the side.
)
