IFN: Bahrain

Okay. So either I'm not looking in the right place... or Arabian/Middle Eastern food is pretty similar. They all use pretty much the same spices, and a lot of rice and some tomatoes. But at any rate, it tasted pretty good, and we especially liked the sweet rice.

So... Bahrain is a little island country off the coast of Saudi Arabia. We looked it up. Haha.

We essentially had two things, and they pretty much looked the same. Though they were very different in taste. Machboos and Muhammar.

This is the Chicken Machboos. It's a savory dish with a lot of spices in it.

This is the sweet rice Muhammar. Yum!

Essentially we ate rice with a bit of chicken and veggies for this meal, but it was incredibly filling and we had a ton of leftovers. (They're also pretty much one-pot-wonders, which is a plus.)

Enjoy!

Chicken Machboos
serves 4

2 c. water
1 1/2 c. basmati rice
2 tomatoes, chopped
4 chicken breasts
2 onions, finely chopped
coriander (fresh chopped, or powdered)
hot pepper
cinnamon
paprika
tumeric
cloves
cayenne
cardamom powder
2 garlic cloves, minced
1 slice gingerroot, minced
2 T. butter
1/8 c. lemon juice
3 T. oil
3 t. salt

Heat the water. While heating, mix together paprika, tumeric, cinnamon, cardamom, cloves, cayenne. salt, and pepper. Rub onto chicken.

Heat oil and fry onions, garlic, and ginger until golden brown. Add your favorite hot pepper. Add chicken and brown. Sprinkle more cinnamon and the remaining mixed spices. Cook on medium for about 3 minutes, turning often.

Add tomatoes, turn ingredients, and cook for 3 more minutes. Sprinkle additional salt on top of everything and pour water on top while it is still hot.

Cover the pan and let it cook for about 1 hour on medium-low heat until the chicken is cooked. Add coriander about 5 minutes before you remove chicken from the stock pan. While the chicken is cooking, wash the rice in cold water and let it sit for 10 minutes.

Remove chicken from pot, place in pan, brush with oil, and sprinkle more cinnamon on top. Place in oven at 325 degrees and allow chicken to become golden brown.

Add rice to the stock pot. Stir and cook at low heat until the rice absorbs the stock and is almost done. Sprinkle the lemon juice on top, and place butter pieces. Cover and cook on low heat for 30 more minutes.


Heap rice in serving dish and top with chicken.

Sweet Rice Muhammar
serves 4

2 c. basmati rice
1/4 t. saffron
1/4 t. cloves
1/2 t. cinnamon
1/4 c. butter
1/2 c. sugar
 2 T. water

Soak together saffron, cloves, and cinnamon in water.

Boil 6 c. of water and add rice. Boil to half cooked (about 8 minutes) and drain.

Stir sugar throughout. Add butter and stir. Pour spices on top and stir.

Cook on very low heat for 20-25 minutes. Transfer to serving platter. Top with more melted butter.

Enjoy!