Hey y’all! If you’re on the hunt for a show-stopping one-pot meal packed with flavor, look no further than Chicken Machboos! This classic Arabian dish—bursting with fragrant spices, juicy chicken, and tender rice—is a total crowd-pleaser that’s perfect for family dinners, festive gatherings, or whenever you crave a comforting meal with a taste of the Middle East. Ready to fill your kitchen with tantalizing aromas and make everyone at the table swoon? Let’s get cooking!

Why You’ll Love This Chicken Machboos

Deep, aromatic flavors thanks to a thoughtful blend of Middle Eastern spices.
One-pot wonder: less mess, more deliciousness!
Feeds a crowd—perfect for family dinners or entertaining guests.
Customizable spice level and easy to adapt with your favorite protein.
Leftovers taste even better the next day!

Chicken Machboos Ingredients

2 lbs (900 g) chicken pieces (bone-in thighs, drumsticks, or mixed parts)
2 cups basmati rice, rinsed
3 tbsp vegetable oil or ghee
2 medium onions, finely sliced
4 garlic cloves, minced
1 tbsp ginger, grated
2 medium tomatoes, chopped
1/4 cup tomato paste
1 large carrot, grated
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
1/2 cup raisins
1/2 cup slivered almonds, toasted
1/2 lemon, juiced
5 cups chicken stock
SALT & SPICES:

1 1/2 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground cardamom
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp black pepper
1/2 tsp ground cloves
2 dried limes (loomi), pierced
1 bay leaf
Salt, to taste

Directions: How to Make Chicken Machboos

1. Sear and Season Chicken

Heat oil or ghee in a large, heavy-bottomed pot over medium-high heat.
Season chicken pieces with salt and pepper, then brown on both sides for 4-5 minutes per side. Remove and set aside.

2. Sauté Aromatics and Spices

In the same pot, lower the heat to medium and add onions. Sauté until soft and golden brown, about 8 minutes.
Add garlic and ginger, cooking for another minute.
Stir in the tomatoes and tomato paste. Cook until tomatoes soften, about 3-4 minutes.
Add all ground spices, bay leaf, and pierced dried limes. Sauté for an additional 2 minutes until fragrant.

3. Build the Chicken Machboos Base

Return the seared chicken to the pot. Toss in grated carrot, half of the fresh herbs, raisins, and chicken stock.
Bring to a boil, then reduce heat and simmer for 25 minutes, partially covered.

4. Add Rice and Cook

Stir in the rinsed basmati rice, distributing it evenly throughout the pot.
Cover and simmer on low for 25-30 minutes, until rice is tender and has absorbed most of the liquid.
If needed, add a splash more stock (about 1/4 cup) if rice seems too dry before it’s fully cooked.

5. Finish & Serve Chicken Machboos

Stir in remaining herbs and squeeze in lemon juice.
Top with toasted almonds.
Serve hot, with extra herbs sprinkled on top!

Prep time: 20 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 30 minutes
Yield: 6 servings

Notes & Helpful Tips for Chicken Machboos

Find high-quality dried limes (loomi) from a trusted Middle Eastern grocer or online. They add amazing depth!
If using boneless chicken, reduce the simmering time to keep it juicy.
For even fluffier rice, let the pot stand covered off the heat for 10 minutes before serving (see more basmati rice tips).

Chicken Machboos Recipe Variations

Lamb Machboos: Substitute chicken with lamb pieces and extend simmer time to 45 minutes.
Vegetarian Machboos: Use chickpeas and vegetable stock, and boost veggie content with potatoes or zucchini.
Spicy Machboos: Add 1-2 chopped green chilies or a teaspoon of chili powder for extra heat.

Required Equipment for Chicken Machboos

Large heavy-bottomed pot or Dutch oven (at least 6-quart/5.5-liter)
Sharp chef’s knife
Cutting board
Wooden spoon or spatula
Measuring cups and spoons
Mixing bowls

Chicken Machboos Storage & Shelf Life

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave with a splash of stock or water.
Chicken Machboos can be frozen for up to 2 months; thaw overnight in the fridge before reheating.

Pairings & Serving Recommendations for Chicken Machboos

Serve with fresh cucumber-yogurt salad or raita to balance the spices.
Accompany with warm flatbread or pita for scooping up every flavorful bite.
Dish up with a squeeze of extra lemon and a sprinkle of extra toasted nuts for texture.

Chicken Machboos Pro Tips

For the best flavor, toast your spices before adding to the pot for 1 minute (learn more about toasting spices).
Always rinse your basmati rice until the water runs clear for ultra-fluffy grains.
Let Chicken Machboos rest, covered, for 10 minutes before serving so the flavors meld.

Chicken Machboos FAQ

Can I make Chicken Machboos with boneless, skinless chicken?: Yes! Boneless chicken works, just reduce the simmering time during step 3 by about 10 minutes for juicy results.
How spicy is Chicken Machboos?: Traditionally, it’s aromatic and gently spiced, but you can adjust with more or less chili to your personal taste.
What are dried limes (loomi) and do I need them?: Dried limes, or loomi, give Machboos its signature tangy depth. If you can’t find them, substitute with extra lemon juice and zest for a similar bright note.