Omani Chicken Kabouli

Ingredients:

8 pieces or 1.5 kg chicken

12 cups or 3 litres water

3 small cinnamon sticks

1 teaspoon of each of: whole cardamom, whole cloves and whole black pepper

3 tablespoons Omani mixed spices

3 cubes Maggi Chicken Stock

3 tablespoons ghee

1 tin or 400 g dingo (chickpeas, drained)

3 cups or 600 g basmati rice, washed and drained

4 tablespoons sultanas and raisins

1½ teaspoons saffron soaked in ¼ cup or 60 ml rose water

Cooking Instructions:

Put chicken in water and bring to boil. Remove froth as it appears. Add cinnamon sticks, whole spices, Omani mixed spices and Maggi Chicken Stock cubes. Simmer on low heat for 30 minutes, or until almost cooked. Remove and set aside. Drain stock and set aside. Add 9 cups or 2¼ litres of stock into a large pot. Add more water if necessary. 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 dingo (chickpeas) and 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 dingo and raisins mixture. Cover the pot; cook on low heat for 25 minutes or until rice is cooked. Garnish with fried onions on top.

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