COOKING BAHRAIN: Chicken Machboos 🇧🇭

Bahraini Chicken Machboos is a perfect one pot dish!
#bahrain #chickenmachboos
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Ingredients (what i used!.. recipe for 4)
-legs of chicken chicken (thighs and drumsticks)
- water (I needed around 4 cups of water in pot)
- 375 g basmati rice soaked for at least 20 min
- 1.5 onions
- 2 garlic cloves
- 4 cm ginger
- 200 g coriander leaves (i used a handful)
- 1 green chili
- 1.5 tomatoes
- 1 small chili pepper ( i didn't use)
- mint leaves (i didnt use)
- 3/4 tbsp Bharat spice mix see below
- 1/4 tsp turmeric
- 1/4 tsp chili powder
- 2 big dried lemons crushed
- 1 bay leaves
- 3 green cardamoms
- 1/2 stick cinnamon
- 1/4 tsp black peppper
- 1 tbsp tomato paste
- salt
- 1 pinch saffron soaked in rose water
- 3 tbsp rose water optional (can be replaced by normal water)

[@nounas12]

been following you for years and i never expected to see you recreate a Bahraini dish from Bahrain, which happens to be where i'm from🤯 very pleasantly surprised & really enjoyed watching you prepare this, everyone kinda has their own way of making their machboos and ratios their bharat spices differently based on preference. in my family we're not big fans of dried lime(lumi) we find it too overpowering so we add half the amount, but we're very generous with saffron threads, cinnamon, cumin and ginger. we also, just like you did, add our the saffron rose water in the end, instead of cooking the rice in it (this is commonly done in indian cuisine like sindhi and hyderabadi biryani) middle eastern moms who cook this dish with chicken always make sure to use a ladle to get rid of the chicken residue/scum that floats on top of the water as the chicken gets boiled, so that residue doesn't stick around to interfere with the flavor, some even opt to marinate/soak the chicken first with salt, vinegar, cinnamon sticks, garlic powder & anise before cooking to eradicate any raw chicken odour or flavor so it doesn't interfere with the recipe's final flavor end-product in any way, i know it sounds so extra but they still do it 😂 we also have a traditional dish thats VERY bahraini and i'm not sure it'll be easy to find in english called محمر (muhamar) which is a fried fish seasoned with bharat dish &basmati rice thats cooked similarly to a persian tahdig but with bharat spices & sugar, it used to be the pearl divers go-to dish for energy to go pearl diving since bahrain was and still is, world-renowned for it's rare pearls. you should definitely try it out & i'd gladly send you the recipe. i'm so excited to watch the other videos in this series, and loved seeing the effort you put into grinding your own spices instead of just buying them pre-packaged, that's some arduous love you showed while creating this dish.

[@rotciv1486]

it amazes me that there are still countries I've never even heard of. How cool!!

[@-AbdulRahman]

Bahraini here, nice video and well presented. it is indeed our national dish, but nowadays everyone uses Pregroud spices although whole spices are the original and would taste better like you did.

[@NatesBestLife]

This is the only cooking channel on youtube that truly captures what cooking at home is like (this comment inspired by having to scoop water from the pot to cook the rice)

[@savourymilkman8147]

It's so well done! I mean all his videos are pro quality!

[@antichef]

Haha I love to hear that. Thankful I’m not the only one to scoop water like that. @ Nate and @ Savoury ..Thanks both of you!

[@savourymilkman8147]

@@antichef your most welcome you have my continued support Jamie!

[@justjudy1]

Machboos ‘’كبسه” proud of you from Saudi Arabia 😄🇸🇦🇸🇦🇸🇦

[@antichef]

Thank you!!

[@أمياسر-ن1ط]

كبستكم حلوة بس طعمها غير عن مجبوسنا تره هو ما سو بالضبط طريقتنا بس بشكل عام مضبوط ، احنا مجبوسنا طعم مركز ، نحط كمية جدا كبيرة من البصل و نقليه إلى أن يصير بني غامق يتكرمل، و نحط أعشاب و بهارات معينه يصير طعمه حار نوعا ما، حلاوة من البصل و لذعة حموضة من اللومي الكبسة السعودية طعمها معتدل من ناحية البهارات و البصل

[@khaloood199]

The Bahraini Magboos is better because they were the first to have spices in the Gulf. They were the first to open a trade with India in exchange for pearls.😅

[@Hollis_has_questions]

I’ve been wanting a recipe that has serious spices, and this is it! I think I have everything: dried limes, green cardamom, saffron, rose water, etc. I pray that you saved that chicken skin for gribenes, you’ll regret it sooner or later if you didn’t. I figured out what I love so much about you, Jamie. You possess two qualities that I both love and respect: curiosity and a good sensayuma! Also, I love that you include mistakes. As my guru Socrates teaches, you don’t learn from success, you learn from failure.

[@maysoon1424]

I’m from Saudi Arabia and this recipe is so close to our food in my country and l know that it’s very tasty 😋

[@chefnaderalhakeem8331]

Happy that you like our machboos . Go Bahrain 🇧🇭

[@Zeus_9137]

Bahraini here and if you haven't tried machboos yet what are you waiting for? Its delicious and a must try dish

[@nataliemanuel5203]

Me and my son are also doing a cooking around the world challenged and made this last month. We both loved it, it was a 10/10. I bought the baharat though!

[@ingridpaul3352]

Amazing. You’re fantastic. Most Young Bahrainis aren’t as passionate making their local fare. I admire you’re enthusiasm and passion. God bless you’re hands.

[@أمياسر-ن1ط]

I am Bahraini, Who told you that 😅

[@dacutestdimples]

I really love this series. It's exposing me to do many different foods! 😊 And you're grinding your own spices now?! Pretty legit if you ask me 🤷🏾‍♀️

[@antichef]

So happy to hear that!! I really love this series

[@jackgarratt1365]

Great job -- this seems like a real winner of the global recipes that you have been cooking. Also, it's great that you feel confident to make adjustments as necessary, combine different recipes together, and you cut up that chicken quite quickly! I love all the video series that you do -- this one is awesome: A. because it gives me inspiration to try new things B. some of the commenters also get a chance to talk about their dish if they are from the country. I love it all.

[@vulgarshudder]

Next time just pound the green cardamom in Morty, the skins will split and crushed seeds will fall out, it's just a matter of taking the empty skins out then 👌

[@jasmorris1286]

Amazing country, amazing people and fucking awesome food. If people get a chance they should go!

[@gerardacronin334]

Now that you are grinding your own spices, you are a Cook! 👨‍🍳

[@antichef]

👨‍🍳

[@TheSlavetoabunny]

Very impressive!!!! I should try this - I actually have every single ingredient, including the dried limes.

[@antichef]

Oh well you must try it now!!

[@flarica64]

That looks so good and with all those spices, I bet it is amazing.

[@garlicgirl3149]

That looks soooo GOOD!!!!!!!!!! Now I am going to drive all over town looking for dried limes. Oh boy!

[@antichef]

I hope you find some!! Next level!

[@g-girl9867]

Now I know why ground cardamom is so expensive! Dang, it’s an effort to achieve!

[@salwamohammed9380]

In Bahrain we don't put rose or saffron in machboos. It is only kept for eid rice as it is used for celebratory dishes

[@bobbibuttons8730]

I adore machboos. It’s a dish I make regularly. I worked in the Middle East for7 years so developed a love for Arabic cooking. You will find that every home has its own recipe.

[@alexmontrose8004]

Very keen to see what you cook for some of the later alphabet letters.

[@sandraeggerstedt7930]

Omgoodness I could almost smell that! But since I couldn't I will just have to make my own!

[@reamdelrey]

It’s amazing OHMYGOD

[@johnc.2876]

that dish looks beautiful!! Cheers Chuck!

[@lindachick8889]

Nice job. Beautiful! And thanks for broadening our pallets ❤️

[@Vera-kh8zj]

the pallets of our palate?

[@khaloood199]

The Bahraini Magboos is better because they were the first to have spices in the Gulf. They were the first to open a trade with India in exchange for pearls.

[@jldisme]

When I use whole cardamom, I smack the pods with the flat of my chef knife, then just toast the seeds before using my mortar and pestle. I have mortar and pestle envy. Yours is so big! lol

[@ibr7515]

Hey man you can pronounce the Arabic words the way they are written and it would be pretty accurate, also great recipe and it looks amazing 🤤

[@ronschlorff7089]

Looks good, lots of aromatic spices! Could use lots of meats in the dish's sauce too, besides lamb, which my wife loves lamb; so, I could do this one for her, as a break from the usual lamb chops, for example. :D

[@profe3330]

This looks SO delicious! I can almost smell the spices through the screen.

[@Test-eb9bj]

Geeze the Baharat spice mix - I soo underestimated the grade of hotness and ruined an otherwise nice stew when I used it the first time. I am super careful since then with it.

[@joyofcooking6117]

Wonderful chicken rice dish. The presentation is superb.

[@antichef]

Thank you!

[@davis8497]

Looks delicious!!! 😋

[@mii6619]

Interesting take on machboos... But me thinks you will be revisiting it in the future

[@koki52]

Wow thanks for your effort 💗

[@StanWatt.]

That looked magnificent. I do a load of Indian cookery like that.

[@shirleycastle5170]

Your kitchen must of smelt good.

[@joehutter4816]

Looks like another winner…and with the addition of Morty, you have added to your inventory of cooking tools!!!

[@ronschlorff7089]

Yes, name your favorite cooking tools. I have a knife I call Mack, as in Mack the Knife!! You can use that too, Jamie! :D

[@scf7334]

Sweet Jesus, that looks good!

[@iminco9844]

Looks delicious!

[@johnc7833]

I wonder if our middle eastern friends would sign off on me using firm white fish on this dish, Bahrain is an island after all. But not sure if fish is eaten there or if only foreigners eat it.

[@elynborja4069]

Wow

[@pakinpakinn8819]

Very Tasty ❤

[@cecichaves2027]

u are great

[@miminibu9184]

Good

[@jellosapiens7261]

Wait, did you season that molcajete?

[@silkroad7728]

💜💜💜💌

[@maryanntraphagen5910]

I have to grind spices and wheat germ in my coffee maker too. If you can’t have one designated just for spices you can clean the grinder afterward by putting dry white rice ( obviously uncooked) into the used spice grinder and grind away. And repeat. It should take the spice flavors out, so that your coffee just tastes like coffee

[@annother3350]

Yes but only dry spices, otherwise you may blow up your spice grinder, like i did....

[@joesandven]

score!!!!!

[@michaelbreault5]

The recipe says dried lemons?

[@cynthiadenning3978]

Lid off to reduce liquid with chicken cooking ..slowly

[@mrtodd3620]

I can't open your merch page.

[@steffers178]

😋

[@robertahenry8212]

this was strange and cool

[@tomburke4652]

Rice needs 40 minutes to be cooked the Persian way!

[@Gamandizer]

Morty's origin story

[@annother3350]

Its not too far removed from an indian Biryani, which actually sounds similar to Bahraini!! Although there is no evidence to suggest the words are related

[@3bdallaha.298]

Haha the two words aren't related at all. The word Bahrain translates into "two seas", which is Arabic, and the name was given to the archipelago due to the existence of freshwater wells within the surrounding sea.

[@annother3350]

@@3bdallaha.298 Fair enough but it's the same recipe give or take a couple of spices

[@cherio28]

Habeebi walla come everyday

[@mav_15]

bro that chicken isnt cooked i can still hear it crowing

[@TheSanityMachine33]

Morty!

[@mooh1973]

Muchboos with an s

[@theodorkea3570]

Good work here! Do not waste another day = P r o m o S M .

[@d.r.7396]

Idea: If you are going to be grinding spices often, you could also get a coffee grinder that you dedicate solely to grinding spices.

[@blueeyedbehr]

on the rare occasion that i need to grind coffee (not a coffee drinker here), i grind raw rice, then wipe out the grinder. no more spice flavor!

[@cydkriletich6538]

That spice mixture sounds fantastic! I really enjoy Middle Eastern food, as long as it is not hot spicy, and most of it isn’t. For people like me who are older and have orthopedic problems, the Morty method could be too difficult. Buying a second coffee grinder and using it exclusively for grinding spices is a good alternative.

[@jeffkoons001]

I feel so grateful to you, Jamie, for being intrepid and curious and wanting to explore the world. I'm learning from you.

[@monaalaradi1]

Bahraini here You did a good job 👏🏻👏🏻

[@jenjabba6210]

Oh boy I can't wait til you get to Thailand or India, the spices are similar and amazing. So many spices we don't use in North America. Another great video.

[@antichef]

looking forward to it!

[@MSUki10]

All those spices immediately told me that dish was gonna be absolutely delicious! Also, I've been cooking my whole entire life and you just broke down a whole chicken. I've not done that yet!! I remember your early videos when you were truly a novice in the kitchen...and look at you now! Amazing progress!!

[@whoisthis345]

Baharat literally means Spices haha

[@nancy9704]

Your kitchen must've smelled AMAZING!

[@heartylara7843]

Now i am craving. 😋 Meat machboos is also delicious. Love 🇧🇭

[@sarahboardman1337]

It looks exquisite, all those fresh flavours. Great vlog.

[@jayjay111992]

im excited for you to do bangladesh!

[@antichef]

It’s coming up next!!

[@adidas9694]

This looks fantastic! Great work!

[@antichef]

Thanks Ryan!!

[@zainebhameed1738]

It’s more like Beharat and the dry black lemon real way to say it Noomi , the original name is ( Nommi Basra) and Basra is a major city south of Iraq and that where they got it, but the baharains don’t say it properly. I hope you don’t mind me that. The dish is amazing.

[@أمياسر-ن1ط]

اللومي اول من عمله العمانيين و ليس العراق و قديما الخليج كله يصنع اللومي و البصرة تراثيا و حضاريا أقرب لعادات اهل الخليج ، لا أقل و لا أكثر فلما تشوفي البصرة اكلهم و عاداتهم مثلنا مو معناه احنا متعلمين منهم

[@أمياسر-ن1ط]

تره قديما ما في حدود بين الدول و الخليج و البصرة لفترات متلاحقه من التاريخ كانوا يعتبرون إقليم واحد

[@dredman011]

Hey Chef, As I was engrossed in your presentation, I suddenly realized how easily you were butchering that chicken. Bravo! You have come far in your culinary journey and I am impressed. Cheers!

[@TheSfree59]

Actually it's pronounced makboos

[@PoppySeed47]

Instead of adding water chicken broth would add more flavour.

[@RabeaHussain]

Am from Bahrain .. good job ..

[@paonui932]

I lived in Bahain, i ate this dish many times it;s really good, i,m going to try to make it your way

[@desifoodscookingineasyway]

Nice sharing

[@hussahalmarfoi5579]

ماتش بوش

[@zainebhameed1738]

The way you say it is Chicken Makboos.

[@neomartian5243]

you butchered the rice, mate!

[@sarahboardman1337]

Authentic baby.😊

[@nexmeles8023]

I am trying this soon!

[@runaanjum9371]

It looked delicious definitely I ll try it out soon 😋😋❤️I was in Bahrain before now I cm bk to bngaldesh but I miss those Arab dish their flavour

[@wanderingfinds2268]

:O looks tasty, does your wife also eat your cooking experiments?

[@laura4049]

Wow nice new addition…..I love mine use it often this looks like a very fragrant dish….. L.A🇨🇦

[@Clarice-rp7mh]

Most whole spices have very long shelf life. After grinding, spices begin to age and lose flavor. This is a good thing you are doing.

[@appalling22]

im making this for dinner tomorrow night. if its not good im calling the police

[@colleenloffredo7895]

That really looks amazing, just worried I won’t find all the ingredients!!

[@cristinaj2504]

This looks incredible, well done Jamie!!

[@SharpAssKnittingNeedles]

Wow this made me drool Jaime 🤤 flavor bomb would be putting it mild! Hold my beer, i'ma go find some dried limes!