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Machboos

A spiced chicken dish served with rice.

Shopping list (serves 4-6):

  • 1 teaspoon ground black pepper
  • ¾ teaspoon ground coriander
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground cloves
  • ¾ teaspoon curry powder
  • ½ teaspoon ground turmeric
  • 1 teaspoon cumin seeds
  • 5 cardamom pods
  • 1½ teaspoon paprika
  • 1 chicken, cut in half
  • 1 medium onion, diced
  • 3 cloves garlic, crushed
  • 1 piece ginger, crushed
  • 3 medium tomatoes, diced
  • 2 dried black limes, poke a couple of holes in each
  • 1 serrano or jalapeno chilli
  • 2 cups basmati long grain rice
  • 2½ cups water
  • Vegetable oil
  • Fresh coriander, chopped
  • Salt and freshly cracked black pepper, to taste

Method:

  1. In a small bowl mix black pepper, salt, coriander, cinnamon, cloves, cumin, curry, turmeric, nutmeg and paprika to make spice blend.
  2. Use half of spice blend to season chicken. Set aside for 2 hours or overnight.
  3. Using a large frypan on medium heat sauté onions in oil until they start to go brown. Add garlic, ginger, cardamom pods and the rest of the spice mixture. Sauté for a couple of minutes and add tomatoes, chilli, limes and seasoned chicken. Combine well.
  4. Add water, bring to boil. Cover and simmer over low heat for 30 minutes.
  5. Wash rice in cold water until excess starch is removed, drain well.
  6. Remove chicken from broth and set aside on a baking sheet.
  7. Add rice to broth. Cover and let steam over low heat for 30 minutes.
  8. Season with salt and freshly cracked pepper.

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