Chicken Kabouli Muscat Style Food

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CHICKEN KABOULI (MUSCAT STYLE)



Chicken Kabouli (Muscat Style) image

This is an Omani chicken and rice dish. For the Omani spices you can use recipe #492862. The recipe comes from Nestle. They want you to use Maggi brand.

Provided by threeovens

Categories     Chicken

Time 1h10m

Yield 7 serving(s)

Number Of Ingredients 13

1 1/2 lbs chicken pieces
12 cups water
3 cinnamon sticks
1 teaspoon cardamom pod
1 teaspoon whole cloves
1 teaspoon black peppercorns
3 tablespoons omani mixed spice
3 chicken bouillon cubes
3 tablespoons ghee
15 ounces chickpeas, drained
3 cups basmati rice, washed and drained
4 tablespoons sultanas or 4 tablespoons raisins
1 1/2 teaspoons saffron threads, soaked in 1/4 cup rose water

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.

Nutrition Facts : Calories 565.7, Fat 17.7, SaturatedFat 6.6, Cholesterol 58.6, Sodium 651.9, Carbohydrate 80.5, Fiber 5.9, Sugar 4.5, Protein 20.9

CHICKEN KABOULI (AL-BATENA STYLE)



Chicken Kabouli (Al-Batena Style) image

This is an Omani chicken and rice dish. For the Omani spices you can use recipe#492862. From Nestle.

Provided by threeovens

Categories     Chicken

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.
  • Cook 25 minutes (chicken will not be fully cooked), remove chicken, strain stock and reserve.
  • Heat ghee in a large pot and brown the chicken on all sides, 6 minutes total; remove and set aside.
  • Saute ginger a minute, stir in Omani spices; add chicken bouillon and 4 1/2 cups water and bring to a boil.
  • Stir in the rice, cover, and cook over liw for 10 minutes.
  • Return chicken, cover, and cook an additional 10 minutes until rice and chicken are fully cooked.

Nutrition Facts : Calories 410.9, Fat 17.2, SaturatedFat 6.4, Cholesterol 64.2, Sodium 419, Carbohydrate 45.4, Fiber 2.2, Sugar 0.8, Protein 17.8

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  • Put chicken in water and bring to boil. Remove froth as it appears. Add cinnamon sticks, whole spices, Omani mix spices and MAGGI Chicken Stock cubes. Simmer on low heat for 30 minutes or until it becomes almost cooked. Remove and set aside. Drain stock and set aside.
  • Add 9 cups or 2¼ liter of stock into a large pot. Add more water if stock is not enough. Bring to boil then add the rice and cook for 10 minutes or until rice is ¾ cooked, remove and drain.
  • Melt the ghee in a large pot, sauté chickpeas and sultanas raisins for 2 minutes, remove from the ghee using a slotted spoon and set aside.
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