cut into 8 pieces, skin left on or removed according to your preference
3 tomatoes
finely chopped
½ red or green pepper
chopped
600g basmati rice
50g blanched almonds
(optional)
10g coriander
finely chopped
½ pomegranate
seeds only (optional)
Preparation
step 1
Heat 3 tbsp of the oil in a large pan over a low-medium heat and fry the onion for 5 mins until turning slightly brown at the edges. Add the garlic, spices, chillies (if using) and dried limes. Stir well and fry for 2-4 mins, then stir in the tomato purée.
step 2
Lay the chicken pieces in the pan and sear for 6-10 mins on each side, then add the tomatoes and pepper, followed by 1 litre of water. Season with a pinch of salt, then increase the heat to medium-high. Cover with a lid and leave to bubble for 20 mins until the chicken is cooked through.
step 3
Once the chicken is cooked, add the rice along with the remaining oil. Reduce the heat to the lowest setting, then securely wrap a clean tea towel around the pan lid and put it on top of the pan – this will help create more steam and make the rice extra fluffy. Leave to cook for 20 mins.
step 4
Meanwhile, toast the almonds in a dry frying pan over a medium heat for 5 mins until golden.
step 5
Once the rice is cooked, divide the machboos between four plates. Scatter over the toasted almonds and finish with a sprinkling of coriander and pomegranate seeds.
main ingredients: type of dish:dinner cuisine: Type of meal: dinner
