Tag Archives: ground cloves

Chicken Machboos

This recipe is a winner. I’ve modified it slightly so it’s somewhat less dry; otherwise the original is just as good. The ingredients are:

  • Chicken, 3 large breasts
  • Onions, 2 large, diced
  • Diced Tomatoes, 2 cans
  • Garlic, 5 cloves, sliced or minced
  • Ginger, 1 tablespoon, minced
  • Jalapeno, 1-2, diced
  • Cilantro, 3 tablespoons, chopped
  • Parsley, 2 tablespoons, chopped
  • Chicken stock, 4 cups
  • Basmati rice, 2 cups
  • Loomi, 2-3
  • Green cardamom, 5 pods
  • Cloves, ground, 1/4 teaspoon
  • Cinnamon stick, 1
  • Salt, 2½ teaspoons
  • Turmeric, 1 teaspoon
  • Baharat, 1 tablespoon
  • Rosewater for sprinkling
  • Ghee, 3 tablespoons
  • Vegetable oil, 2 tablespoons
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The ingredients.

Again, some of these ingredients may be hard to find. This is rosewater, and you can find it online, though you may also be able to find it at your local Asian market.

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Rose water.

These are loomi; again, they can be found online, or at your local spice merchant.

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Loomi

Finally, this is baharat, a spice mixture. If you’re so inclined, you can try making it yourself, but as you can see, I bought mine.

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Baharat.

First, do some frying: heat the oil, and brown the chicken on both sides, then remove.

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Browning.

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Golden.

Next, add the ghee to the oil that remains and fry the onions until they start to brown.

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Ghee, pre-melt.

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Onions, pre-brown.

You can use this time to prep the next ingredients – the jalapeno, ginger, and garlic. Then add them to the pot and saute for another 2-3 minutes.

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Three ingredients.

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Added to the pot.

Then add more stuff – the baharat and turmeric, to be exact – and cook for another minute or two.

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Spices added.

Now the chicken goes back in, along with a few other choice ingredients: the tomatoes, loomi, cardamom, cinnamon, cloves, salt, and chicken stock. Make sure you perforate the loomi with innumerable holes before you plunk them in; a knife will do fine.

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More stuff goes in.

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And the chicken broth, too.

Bring the pot to a boil, and then reduce the heat to a simmer. Let it simmer, covered, for an hour or so. Meanwhile, you can prep the cilantro, parsley, and the rice. Make sure that you soak the rice in water for at least 20 minutes.

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Rice is nice.

When the pot is done simmering, you should simmer it some more – but this time, with the rice and the herbs added to the pot. Let it alone for another 20 minutes, so that the rice has time to soak up the liquid.

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Post-simmer AND pre-simmer.

Finally, sprinkle with the rosewater, which is optional but recommended. 1-2 tablespoons should be enough, but feel free to adjust to your own liking.

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Voila.

You can also shred the chicken if you want; it’ll probably end up that way anyway: it’s so tender it tends to fall apart. And it’s delicious. Highly recommended!

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Paleo Rogan Josh

I don’t really understand or care about the Paleo diet. But I did really like this Rogan Josh recipe, the first time I had it. So I decided to make it myself. The ingredients are:

  • Beef, 2 pounds
  • Onions, 2 medium, diced
  • Coconut milk, 2 cans
  • Coconut Oil, 1 tablespoon
  • Water, 1 cup

And for the spice blend:

  • Sweet Paprika, 2 tablespoons
  • Cayenne pepper, 1/2 tablespoon
  • Ground coriander, 4 teaspoons
  • Ground cumin, 4 teaspoons
  • Ground cinnamon, 2 teaspoons
  • Chili Powder, 2 teaspoons
  • Salt, 2 teaspoons
  • Ground ginger, 3/4 teaspoon
  • Ground cardamom, 1/2 teaspoon
  • Ground cloves, 1/2 teaspoon
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The ingredients.

You may want to start by browning the meat in the oil, because that can take a while, depending on the size of your pot. I browned mine in two batches. Be sure to let the meat sear for a good length of time before disturbing it, to ensure it develops a nice, crispy crust.

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Browning…

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Browned.

While the meat is doing its thing, you can assemble the spice blend:

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Spices!

And dice the onions:

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Onions!

Once all the meat is browned, return it to the pan, along with the onions. Cook until the onions themselves have begun to soften and brown a bit.

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Brown some more.

Then add in the spice mix, stir for about 30 seconds to allow the spices to warm in the oil and grease, and then add in the water and coconut milk.

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Soon-to-be deliciousness.

Cover and simmer for about an hour to allow the meat to tenderize and the sauce to reduce, and you’re done.

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And done.

You may find, as I did, that the sauce has reduced a bit more than what you really wanted. If so, ameliorate by adding in a bit more coconut milk.

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