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Palestine Chicken: Al Mahloos

Discover the rich flavors of Palestinian cuisine with this delicious Al Mahloos chicken recipe. Juicy chicken thighs marinated in a blend of spices, paired with fragrant basmati rice cooked in a savory broth, create a comforting and filling meal. Perfect for family dinners or special occasions, this dish is sure to impress! Serve with a sprinkle of fresh parsley and a squeeze of lemon for a delightful finish. Let’s get cooking!
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Ingredients
  

4 chicken thighs, bone-in and skin-on

2 cups basmati rice

1 large onion, finely chopped

4 cloves garlic, minced

2 medium tomatoes, diced

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/4 teaspoon ground turmeric

1/4 teaspoon cayenne pepper (adjust to taste)

4 cups chicken broth

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs with salt, pepper, cumin, coriander, cinnamon, turmeric, and cayenne pepper. Rub the spices into the chicken thoroughly. Allow it to marinate for at least 30 minutes, preferably a few hours or overnight.

    Prepare the Rice: Rinse the basmati rice in cold water until the water runs clear, then soak it in warm water for 30 minutes. Drain just before cooking.

      Sauté the Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Stir in the minced garlic and diced tomatoes, cooking for another 3 minutes until fragrant.

        Brown the Chicken: Push the sautéed mixture to the sides of the pot and add the marinated chicken thighs, skin-side down. Sear the chicken for about 5-6 minutes on each side until browned.

          Cook the Rice: Add the soaked and drained rice to the pot, mixing it with the sautéed onions, garlic, and tomatoes. Pour in the chicken broth, bringing it to a boil. Once boiling, reduce the heat to low, cover, and let it cook for 20-25 minutes, or until the rice is fluffy and the chicken is cooked through.

            Rest and Fluff: Once the cooking time is complete, remove the pot from heat and let it rest, covered, for an additional 10 minutes. Then, fluff the rice with a fork, mixing it gently with the chicken and spices.

              Garnish and Serve: Serve the Al Mahloos warm, garnished with freshly chopped parsley and accompanied by lemon wedges on the side for an extra zing.

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4