Chicken Kabouli Al Batena Style Food

CHICKEN KABULI (MURGH KABULI)

Steps:

• Buzz the garlic, ginger, tomatoes and yogurt in a food processor until they are a fine purée.
• Combine the oil and the puréed mixture in a large heavy-bottomed pan, preferably one with a non-stick surface. Place the pan over medium-high heat, and cook -- stirring constantly to prevent sticking and burning -- until the mixture reduces to a thick sauce and the fat begins to separate (about 15 minutes). It splatters some toward the end, so stay alert.
• Add the chicken pieces and cook, stirring rapidly, until they lose their pink colour and begin to sear slightly (about 5 minutes), but do not let them brown.
• Add the mace, nutmeg, almonds, cardamon, cumin, coriander, fennel and salt, and mix well.
• Reduce heat, cover the pan and let the chicken cook in its own juices for 15 minutes.
• Uncover and continue cooking for another 15 minutes (or until the chicken is fork tender).
• Stir in the cream, black pepper and cilantro/coriander leaves, and turn off heat.
• Let the dish rest, covered, for at least 1 hour. When ready to serve, reheat thoroughly, check for salt and serve.

CHICKEN KABOULI (MUSCAT STYLE)

Steps:

• Place the chicken and water in a large pot and bring to a boil; add cinnamon, spices, Omani spice mix and bouillon.
• Reduce heat, cover, and cook for 30 minutes; remove chicken, then drain and reserve stock.
• Return 9 cups of the stock to the pot, adding additional water if needed; return to a boil, stir in rice, then cook 10 minutes; drain.
• Melt the ghee in the pot, saute chickpeas and raisins for 2 minutes, then remove with a slotted spoon and set aside.
• Return the chicken to the pot, add the rice, sprinkle with the saffron and rose water, add chickpeas and raisins, cover, and coom u til the rice is tender, 25 minutes.