Grilled aubergine sabich salad
Sabich is an Israeli sandwich of pita stuffed with fried aubergine and hard-boiled eggs. Our grilled aubergine sabich salad is a twist on this with bulgar wheat and greek yogurt. Serve with warm pita or flatbread
Machboos (Omani chicken one-pot rice)
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 5 - 6
Skip to ingredients
- 6 tbsp vegetable oil
- 1 onionchopped
- 3 garlic clovesor 1 tbsp garlic paste
- 2 cinnamon sticks
- 8 cardamom pods
- 3 tsp baharat spice mix
- 2 green chillieshalved or roughly chopped (optional)
- 2 dried limes
- 2 tbsp tomato purée
- 1-1.5kg whole chickencut into 8 pieces, skin left on or removed according to your preference
- 3 tomatoesfinely chopped
- ½ red or green pepperchopped
- 600g basmati rice
- 50g blanched almonds(optional)
- 10g corianderfinely chopped
- ½ pomegranateseeds only (optional)
Nutrition:
- kcal715
- fat26.8g
- saturates5g
- carbs77.6g
- sugars3.8g
- fibre5g
- protein38.5g
- salt0.2g
Method
step 1
Heat 3 tbsp of the oil in a large pan over a low-medium heat and fry the onion for 5 mins until turning slightly brown at the edges. Add the garlic, spices, chillies (if using) and dried limes. Stir well and fry for 2-4 mins, then stir in the tomato purée.
step 2
Lay the chicken pieces in the pan and sear for 6-10 mins on each side, then add the tomatoes and pepper, followed by 1 litre of water. Season with a pinch of salt, then increase the heat to medium-high. Cover with a lid and leave to bubble for 20 mins until the chicken is cooked through.
step 3
Once the chicken is cooked, add the rice along with the remaining oil. Reduce the heat to the lowest setting, then securely wrap a clean tea towel around the pan lid and put it on top of the pan – this will help create more steam and make the rice extra fluffy. Leave to cook for 20 mins.
step 4
Meanwhile, toast the almonds in a dry frying pan over a medium heat for 5 mins until golden.
step 5
Once the rice is cooked, divide the machboos between four plates. Scatter over the toasted almonds and finish with a sprinkling of coriander and pomegranate seeds.
