Chicken Makhtoum

The cream base sauce for this recipe is really delectable and I would imagine that it would taste just as great on seafood and meat as well. You can really use any chicken pieces that are your favorite for this recipe.

1 whole chicken, cut up
2 tablespoons olive oil
1 small onion, diced
1 cup yogurt
2 tomatoes, quartered
1 teaspoon salt
2 tablespoons tomato paste
1 tablespoon Arabic spice mix

1. In a food processor add onion, yogurt, tomatoes, salt, tomato paste and Arabic spice mix. Mix until well blended.

2. In a 9-inch saute-pan on medium-high heat add olive oil. Add chicken pieces allow to cook until half way done on both side. Reduce heat to medium and pour yogurt mixture over chicken into pan. Allow to cook for 10 minutes then reduce heat to low. Cook until chicken is no longer pink and less sauce is remaining in the pan. Approximately 15-20 minutes. Serve with rice and pour yogurt mixture on top of chicken.

Yields: 4 servings

17 Responses to Chicken Makhtoum

  • So I made this tonight and my entire family loved it so much I will make more of your recipes

  • What exactly is Arabic spice mix?

  • Found the spice mix recipe dear — just a suggestion: i know there is a link in the words to the recipe now, but the color of the link is too similar to the normal black color of the words, so I couldn’t even tell it was a link! Maybe a more striking color would be better insha’Allah. :)

  • Thanks for the tip and I fixed it.

  • @Hazar, thanks for mentioning the ‘link’ issue.. I didn’t even see it either!!! lol
    @Noor, Thanks so much for this recipe!! It’s sooooo easy I could make it in no time. :D

  • Made this tonight! It was pretty good, the hubster really loved. Next time I might put more onion or maybe a bit of garlic… the flavor I had wasn’t strong enough for me. :D

  • I am so glad you all enjoyed this one. I also love lots of garlic.

  • this was so awesome i’ve been making it since thursday!

    Would it work for lamb?

    thanks a million for the recipe ;)

  • The spice mix recipe is now 404. Is this similar to what I see sold in the U.S. as 7 Spice?

    Also, how do you flavor the rice?

  • Thanks for your reply! Yes, the 7 spice is a Saudi mix. All my students from around the country seem to be familiar with it, and it’s distinct from the baharat mix used for kebsah.

    Do you make the rice plain for this, or do you use something distinct for it?

    • We use something in the rice called white (rice) maggi. It is a bouillon cube with Saudi spices especially for rice

  • Thanks so much! Since I didn’t know , I just used some broth I’d removed from kebsah earlier when I had too much for the rice I had. :-) It was mild but not plain.

  • Yea broth is good just double whatever liquid for whatever rice you use. I do make a lot of my rice just white bc my son likes it but he’s such a Saudi he wants rice all day lol.

  • Just made this for my Saudi son last night. He says it was really good, but his grandma will often marinate the chicken in the yogurt first, and then when it’s done cooking, stick it under the broiler to crisp up the skin (or stick the chicken on the grill). Is this a variation you’ve seen, or is it a different dish altogether?

    • Really I a not sure. I have never had it made from my mother in law but I found this recipe in an old cookbook so maybe. This picture is horrid I really need a new one though lol.

  • Pingback: Chicken Makhtoum | Hannah's cook & craft blog

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