Prep 15 mins
Cook 1 hr 10 mins
A yummy chicken and rice dish that I modified to my families taste by combining two Omani recipes found online plus my own taste. Chicken Kabouli (Al-Batena Style) & http://therecipegroup.wordpress.com/2012/08/15/omani-chicken-kabuli-rice. Traditionally ginger is added (I blame Indian influence), we don't tend to enjoy ginger in savory dishes so I omitted it. You may add some if you like.
- 6 whole chicken legs (that means with the thigh)
- 3 cups white basmati rice
- 3 sliced onions
- 2 garlic cloves, pressed
- 1 teaspoon whole cardamom pod, bruised
- 1 teaspoon whole cloves
- 1 teaspoon whole black peppercorn
- 1 teaspoon dried coriander
- 1 teaspoon cumin seed
- 1 small cinnamon stick
- 2 whole dried limes (loomi, peirced with a skewer in a few places)
- 1 tablespoon baharat spice mix (Baharat Aka Middle East Mixed Spices - the Real Mix)
- 4 tablespoons tomato paste
- light tasting extra virgin olive oil
- 1⁄4 cup golden raisin, soaked in water for 30 minutes
- 1⁄4 cup blanched whole almond
- 3 pinches dried lime powder (loomi in Middle Eastern shops usually found whole but > Loomi Powder (Noomi Basara, Dried Lime, Black Lemon, Loomi Aswad)
- sea salt, to taste
- cilantro leaf, to garnish (optional)
- Wash white basmati rice and soak 10 to more minutes depending on quality of rice.
- Wash whole chicken legs keeping the skin on. Add to pot.
- Cover chicken pieces with water and bring to the boil skimming off the scum.
- Add whole spices including loomi as well as sea salt and boil for a further 40 minutes.
- Drain the chicken pieces keeping the chicken stock and shallow fry in a bit of light tasting extra virgin olive oil until golden brown.
- Fry sliced onion in the same oil until golden brown then remove half of them and keep aside for garnishing.
- To the remaining onions in the pan, add tomato paste and baharat spice mix then add 6 cups of the chicken stock after straining. To that add the drained rice.
- Bring to a boil and reduce heat and cover for 10-20 minutes depending on amount, quality and quantity. (If it's a cheaper rice it will become softer faster so do 10 minutes and take off the heat 1 minute then check if done).
- Drain raisins then add to a pan with a bit of oil and fry along with the almonds until toasted. Then add garnish onions & loomi powder.
- Put the rice on a plate and arrange chicken pieces on top, garnish with raisins, almonds and onion mixture and a few cilantro leaves if wished.
- I serve it with a raita (yogurt salad) or daqoos (Gulf Arabian tomato sauce).
Excellent dish! Made it as written, no changes, and we both loved it. Thanks for sharing this great recipe :)<br/>Made for your win on the Healthy Choices Superfood Special February/March 1013