This will not be a blog about cooking machboos.
I’ve already written about machboos, and I did not much change the recipe from when I made it for Qatar last August. The only real change I made was to use chicken thighs, which somehow made an excellent dish even better.
It’s been fun to expand my spice collection – and to use what I have.
We’re all guilty of spice hoarding. Deep in the back of your spice cabinet is something you don’t use – cloves, mace, in my case, cinnamon. And then there’s the stuff you see at specialty markets, thinking you’ll find a day when you need that exotic-named, richly-colored powder you’d never heard of before.