المكونات
- Saffron A pinch
- Rose water 2 tbsp
- Leeks 3, medium
- Garlic 4 cloves
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 3 tbsp
- Dried lime 1
- SpinneysFOOD Bay Leaves 3
- SpinneysFOOD Cinnamon Stick 1
- Tomato paste 2 tbsp
- Baharat spice 1 tbsp
- SpinneysFOOD Fine Cumin 1 tsp
- Smoked paprika 1 tbsp
- Cloves A pinch, ground
- SpinneysFOOD Black Pepper ½ tsp, freshly ground
- Tomatoes 4, large
- SpinneysFOOD Bottled Drinking Water 1¼L
- Chicken thighs 4
- SpinneysFOOD Fine Sea Salt 2½ tsp
- SpinneysFOOD Long-Grain Basmati Rice 300g
- SpinneysFOOD Pure Sunflower Oil ½ tbsp
- Cashew nuts 100g, toasted
- SpinneysFOOD Fresh Coriander A handful
Nutrition (Per serving)
- سعرات حرارية 793
- دهون 35.6g
- المشبعة 7.3g
- بروتين 32.1g
- الكربوهيدرات 93.8g
- السكريات 10.2g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Machboos
Arabic 30 Mins Prep · 90 Mins Cook
- Combine the saffron and rose water in a bowl and set aside for at least 30 minutes to steep.
- Halve the leeks lengthways and widthways, then finely julienne. Crush or grate the garlic.
- Heat the oil in a large pot over a medium heat. Add the leeks and sauté until caramelised and softened, approx. 5-10 minutes. Remove 1⁄3 of the leeks and reserve for serving. Crush the lime and add to the leeks along with the garlic, bay leaves and cinnamon stick. Sauté for a further 5 minutes. Stir in the tomato paste along with the rest of the spices.
- Dice the tomatoes and add to the pot along with 250ml of water. Simmer for 5 minutes.
- Preheat the oven to 200°C, gas mark 6. Line a baking tray with parchment paper or foil.
- Place the chicken thighs in the pot and coat them in the sauce and season with ½ teaspoon of salt. Place the lid on the pot and cook for approx. 20 minutes, turning halfway through.
- Meanwhile, rinse the rice until the water runs clear.
- Remove the chicken from the pot and place them on the baking tray. Season with 2 teaspoons of salt. Place in the oven for approx. 20 minutes before switching to the grill setting for 5 minutes, or until crisp.
- Place the rice in the pot along with the tomato mixture, the remaining litre of water, saffron, rose water and salt and stir to combine. Cover and bring to a boil then lower the heat to a gentle simmer, cook for approx. 20 minutes or until the rice is almost cooked through. Remove from the heat and set aside, lid on, for 10 minutes to steam.
- Heat the oil in a medium-sized pan over a medium heat. Add the salt and cashews. Toast the nuts until golden.
- When ready to serve, fluff the rice using a fork and place in a large serving platter. Top with the chicken and garnish with the cashews, crispy leeks and roughly torn coriander.