Machboos Diyay Kuwaiti (Spiced Chicken over Saffron Rice with Hashu Chickpea-Onion Stuffing) – Authentic Kuwait Recipe

Ingredients for Machboos Diyay Kuwaiti (Spiced Chicken over Saffron Rice with Hashu Chickpea-Onion Stuffing) (4 Servings)

• 1.25 lbs (or 2.5 cups) saffron-and-loomi rubbed chicken thighs, prepped into bite-sized pieces
• 1.5 cups fragrant basmati rice, washed and trimmed
• 1 cup Kuwaiti hashu topping (split chickpeas
• 1 medium onion and 3 cloves garlic, finely minced with Kuwaiti baharat
• 1.5 tbsp traditional Kuwait seasoning (ground dried black lime (loomi), cardamom, cinnamon, rosewater-saffron)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and Kuwaiti baharat until golden.
2. Add ground dried black lime (loomi), cardamom, cinnamon, rosewater-saffron along with saffron-and-loomi rubbed chicken thighs and fragrant basmati rice, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with Kuwaiti hashu topping (split chickpeas.