Omani recipe: Chicken Kabouli Muscat 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.
HOW TO PREPARE
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.
Arrange the boiled chicken at the bottom of the same pot, add the boiled rice.
Sprinkle saffron and rosewater mixture on top. Add the chickpeas and raisins mixture.
Cover the pot; cook on low heat for 25 minutes or until rice is cooked.
- 8 pieces chicken or 1½ kg
- 12 cups water or 3 liters
- 3 small cinnamon sticks
- 1 teaspoon whole cardamom pods
- 1 teaspoon whole cloves
- 1 teaspoon whole black peppers
- 3 tablespoons omani mixed spicess
- 3 cubes MAGGI Chicken Stock
- 3 tablespoons ghee
- 1 tin canned chickpeas or 400 g, drained
- 3 cups basmati rice or 600 g, washed and drained
- 4 tablespoons sultanas raisins
- 1½ teaspoons saffron filaments, soaked in ¼ cup or 60ml rose water