Chicken Kabouli (Al-Batena Style) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is an Omani chicken and rice dish. For the Omani spices you can use Omani Spice Mix. From Nestle. Ingredients:
2 lbs chicken pieces |
8 cups water |
1 teaspoon whole cardamom pod |
1 teaspoon whole cloves |
1 teaspoon whole black peppercorn |
1 teaspoon dried coriander |
1 teaspoon cumin seed |
3 small cinnamon sticks |
3 tablespoons ghee |
1 tablespoon fresh ginger, chopped |
3 tablespoons omani spices |
3 chicken bouillon cubes |
2 1/2 cups basmati rice, washed and drained |
Directions:
1. Put the chicken pieces and water in a large pot and bring to a boil; add the spices and cinnamon sticks, cover, and reduce heat to a simmer.
2. Cook 25 minutes (chicken will not be fully cooked), remove chicken, strain stock and reserve.
3. Heat ghee in a large pot and brown the chicken on all sides, 6 minutes total; remove and set aside.
4. Saute ginger a minute, stir in Omani spices; add chicken bouillon and 4 1/2 cups water and bring to a boil.
5. Stir in the rice, cover, and cook over liw for 10 minutes.
6. Return chicken, cover, and cook an additional 10 minutes until rice and chicken are fully cooked.
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