Chicken Majboos: Try This Tasty Omani Inspired Recipe

Recently returned from a road trip through northern Oman, I am still curious about the fascinating country and cuisine. The food takes influence from local cuisines in the Middle East, India, Pakistan, and Northern Africa which makes for an interesting blend of spices and a cuisine all their own. While restaurant culture is somewhat sparse, especially in rural areas, we were lucky enough to try Chicken Majboos near the city of Sur.

Reminiscent of Biryani, chicken majboos, spiced with paprika, saffron, turmeric, cumin, coriander, and Baharat, gives this dish a unique flavor that lives between Pakistan and the Middle East, just as Oman is placed. Majboos literally means to be engaged and this dish is often served at weddings. I can understand why because not only is chicken majboos delicious, but you can make it for a big group. It’s also a bright vibrant color thanks to the turmeric and saffron

I took a bit of liberty with my chicken majboos and made it my own, but I tried to base it on that small restaurant we visited for lunch. Well, I guessed wrong with my addition of yogurt, but otherwise, I think I got pretty close! I also decided to use boneless chicken to make it easier to eat, but I do not think it affected the flavors. Try this recipe below and let me know your thoughts. Also be sure to check out my Oman road trip itinerary for more!

Serves 4 – 6

Ingredients:

4 chicken breast or 6 chicken thighs. Alternatively, you could use a whole chicken, cut up.

1 cup of basmati rice, rinsed

2 cups of chicken stock

1 cup yogurt

1 onion, half diced and half cut into crescents

1/2 cup cashews

1/2 cup pomegranate seeds

1 tablespoon saffron threads

1 tablespoon lemon juice

2 teaspoons paprika

1 teaspoon turmeric

2 cloves of garlic, minced

1 small green chili, minced

1 teaspoon cumin

1/2 teaspoon coriander

1 tablespoon Baharat

Olive oil, salt and pepper to taste

Fresh Cilantro for some greenery to garnish

Instructions:

1. Let’s start with marinating the chicken. Combine the paprika and turmeric with 1 teaspoon of salt and about a half teaspoon of pepper. Mix the dry in ingredients to combine. It should make a nice, reddish/orange color. Stir in the yogurt, lemon juice, and about 1 tablespoon of oil. Mix to combine and add the chicken of your choice. Make sure the chicken is completely covered in the yogurt mixture.
2. While the chicken marinates, rinse the basmati rice and bloom the saffron threads in 1/2 cup of warm water. Set aside.
3. In a large stock pot over medium heat, add 2 tablespoon of olive oil and sauté the diced onions for about 5 minutes. Season with salt, pepper, cumin, coriander, and baharat and allow to cook for another minute before adding the garlic and chili.
4. Now its time to add the chicken. Add a bit more oil to the pot and add the chicken, then cover with the rinsed basmati rice. Layer the pomegranate seeds, cashews, and crescent cut onions on top of that. Pour in the bloomed saffron and the chicken stock. DO NOT STIR! Place the cover on the pot and walk away for like 25 minutes or until of the liquid has been absorbed.
5. To serve, add a piece of chicken and the rice mixture to a bowl and garnish with cilantro.

If you like this recipe, try my habibi chicken kabobs recipe. This is also a yogurt marinated chicken with Indian and Arabic flavors.