Emirati Chicken Machboos with Daqoos

Ingredients

• 1 1/2 pounds bone-in chicken thighs
• 1 1/2 teaspoons kosher salt, divided
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cardamom
• 2 cups basmati rice, rinsed
• 3 cups low-sodium chicken broth
• 2 tomatoes, grated or finely chopped
• 1 small red chile, minced
• 2 tablespoons chopped cilantro
• 1 tablespoon lime juice

Steps

1. Season chicken with 1 teaspoon salt. Heat oil in a Dutch oven and brown chicken for 4 minutes per side; transfer to a plate.
2. Cook onion in the same pot for 7 minutes until caramelized. Add garlic, turmeric, cumin, and cardamom for 30 seconds.
3. Add rice and broth, nestle chicken on top, cover, and simmer over low heat for 22 to 25 minutes until rice is tender and chicken reaches 165°F (74°C).
4. Mix tomatoes, chile, cilantro, lime juice, and remaining salt to make daqoos.
5. Rest the rice and chicken off heat for 8 minutes, then fluff rice gently around the chicken.
6. Serve each bowl with a spoonful of daqoos.

Allergen note: No major allergens in the listed ingredients.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.