Omani Food Special: Chicken Kabouli Batinah style
An Omani table will never be complete without seafood to create a spread that is truly rich in taste and nutrition. Fresh fish, shrimp and the very finest bounties of the sea are prepared to delightful perfection. What makes Omani cuisine deliciously distinctive is the way it borrows Asian tastes and flavors and incorporates them into typical Omani dishes to make it appealing and appetizing to every palate.
To enjoy an Omani meal is to taste the very essence of this beautiful country. It’s healthy balance of vegetables, meat and rice, infused with the mouth-watering aromas, delicious tastes and appealing presentation make it a cuisine that is unmatched in flavor and nutrition. Truly, the people of Oman and their guests are favored with food.
- 8 pieces chicken or 1½ kg
- 8 cups water or 2 liters
- 1 teaspoon whole cardamom pods
- 1 teaspoon whole cloves
- 1 teaspoon whole black peppers
- 1 teaspoon dried coriander
- 1 teaspoon cumin seeds
- 3 small cinnamon sticks
- 3 tablespoons ghee
- 1 tablespoon fresh ginger, chopped
- 3 tablespoons omani mixed spicess
- 3 cubes MAGGI Chicken Stock
- 2½ cups basmati rice or 500 g, washed and drained
HOW TO PREPARE
Put chicken pieces and water in a large pot, bring to boil and remove froth as it appears. Add all whole spices and cinnamon sticks. Simmer over low heat for 25 minutes or until the chicken is ¾ cooked. Remove and set aside. Drain stock and set aside.
Heat ghee in a large pot, fry the boiled chicken from all sides for 6 minutes or until red in color then set aside. Add and sauté ginger in the same pot. Stir. Add Omani mix spices, MAGGI Chicken Stock and 4½ cups or 1125ml stock. Add more water if stock is not enough. Bring to boil. Add rice and stir. Cover and cook over low heat for 10 minutes or until rice is ½ cooked. Put the chicken over the rice and cover. Simmer on low heat for another 10-15 minutes or until the rice and chicken are completely cooked.