Chicken Kabouli (Al-Batena Style)

This is an Omani chicken and rice dish. For the Omani spices you can use Omani Spice Mix. From Nestle.

• Ready In: 1 hr 10 mins
• Serves: 8

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.