Yemeni Spiced Chicken with Fragrant Rice

Ingredients

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• A pinch of saffron threads, soaked in 2 tablespoons of warm water A pinch of saffron threads, soaked in 2 tablespoons of warm water
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, and sauté until golden brown.
2. 2.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
3. 3.
   Sprinkle the ground cumin, coriander, turmeric, cinnamon, salt, and black pepper over the chicken. Stir well to coat the chicken evenly with the spices.
4. 4.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the chicken is tender.
5. 5.
   While the chicken is cooking, rinse the basmati rice under cold water until the water runs clear. Drain well.
6. 6.
   In a separate pot, bring 4 cups of water to a boil. Add the rinsed rice and cook for 5 minutes. Drain the rice and set aside.
7. 7.
   Once the chicken is tender, remove it from the pot and set aside. Add the soaked saffron threads and their water to the pot with the chicken broth.
8. 8.
   Add the cooked rice to the pot with the saffron-infused broth. Stir gently to combine.
9. 9.
   Place the chicken pieces on top of the rice in the pot. Cover and cook over low heat for an additional 10 minutes to allow the flavors to meld together.
10. 10.
    Serve the Mathrooba hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron threads, soak them in warm water for at least 10 minutes before using. This will help release the aromatic compounds and vibrant yellow hue.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili powder to the spice blend.
• If you prefer a richer flavor, you can substitute chicken broth with bone broth.
• To enhance the aroma of the dish, toast the whole spices (cumin, coriander, cinnamon) in a dry pan before grinding them.
• For a vegetarian version, replace the chicken with chickpeas or tofu and adjust the cooking time accordingly.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Mathrooba is traditionally served as a main course. Accompany it with a side of Yemeni tomato chutney and a fresh salad for a complete meal.

Presentation advice

To present Mathrooba beautifully, arrange the chicken pieces on top of the saffron-infused rice in a large serving dish. Garnish with sprigs of fresh cilantro for a pop of color.