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    Friday, June 19, 2015

    Chicken Majboos recipe


    2 chickens about (1 ½ kilo)
    2 tablespoon mix ground spices (coriander, cumin, cinnamon, cloves, cardamom, peppercorn, loomi (dried lime)
    2 garlic cloves, chopped
    ¼ cup lemon juice
    ½ cup oil
    2 large onions, chopped
    6 cups water
    3 cups basmati rice, washed and socked
    2 each (cinnamon sticks, loomi. cardamom, peppercorn)
    ½ tablespoon turmeric
    3 boiled eggs
    ½ teaspoon saffron socked in 1 tablespoon rose water
    Coriander leaves for garnish 


    -Wash chicken under running water, pat dry.
    -Mix half the ground spices with garlic, lemon juice and 2 tablespoon oil in a bowl.
    -Rub chicken inside out with the mixture, marinate for half an hour.
    -Heat ¼ cup oil in a large sautéing-pan over medium high heat, add onion.
    -Sauté onion, stir from time to time until for about 10 minutes or until translucent.
    -Stir in the rest of the ground spices, mix well.
    -Stuff the chicken with ¼ cup of the onion mixture, tie the legs and tuck the wings.
    -Stir the chicken with the rest of the onion over medium high heat, until golden brown.
    -Add water and let boil, reduce heat cover and simmer for about 45 minutes.
    -Lift the chicken and keep aside.
    -Drain rice and add to chicken broth, season with salt and whole spices, until boiling.
    -Reduce heat, cover and simmer for about 25 – 30 minutes.
    -Preheat oven to 180 degrees C.
    -Sprinkle saffron mixture over rice.
    -Brush oven dish with the rest of the oil.
    -Spread a rice layer, put chicken and boiled eggs on top, cover with the rest of the rice.
    -Cover with foil lightly, bake for about 20 minutes.
    -Sprinkle with chopped coriander serve warm.

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    Item Reviewed: Chicken Majboos recipe Rating: 5 Reviewed By: Mrs. Chef
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