Tender chicken pieces cooked with aromatic basmati rice, dried limes, and baharat spice blend, topped with golden fried onions and raisins. This Kuwaiti chicken variation of the national dish is a weekday family favorite.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Brown chicken pieces in oil over high heat until golden on all sides. Remove and set aside.
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2
Fry sliced onions in the same pot until deeply caramelized. Remove half for garnish. Add diced onion and cook until soft.
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3
Stir in baharat, turmeric, grated tomatoes, and tomato paste. Cook for 3 minutes until the spice paste is fragrant.
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4
Return chicken to the pot, add dried limes and broth. Simmer covered for 25 minutes until chicken is cooked through.
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5
Remove chicken. Add soaked, drained rice to the broth. Cover tightly and cook on low for 18 minutes until rice is fluffy.
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6
Arrange rice on a platter with chicken on top. Garnish with fried onions, raisins, and fresh cilantro.
Did You Know?
In Kuwait, debating whether machboos dajaj or machboos laham is superior can spark friendly family arguments that last for generations.
Chef's Notes
Equipment Tips
- large pot with lid
- skillet
- mixing bowl
The Story Behind Machboos Dajaj
Machboos dajaj is the everyday sibling of the grander lamb machboos, making the national dish accessible for weeknight family dinners. Kuwaiti home cooks developed this chicken version as a practical adaptation that preserves all the aromatic complexity of the original while reducing both cost and cooking time. The dish remains a cornerstone of Kuwaiti daily cuisine, with each family adding their own signature touches to the baharat blend and garnish combinations.
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