Ingredients for Chicken Kabouli Muscat Style
- Chicken Pieces
- 6 cups water
- Cinnamon Sticks
- Cardamom Pod
- Whole Cloves
- Black Peppercorns
- Mixed Spice
- Chicken Bouillon Cubes
- 4 tbsp ghee
- 1 cup chickpeas (drained and rinsed)
- Basmati Rice
- Sultanas
- Saffron Threads
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How to Make Chicken Kabouli Muscat Style
- Place 1.5 lbs bone-in, skin-on chicken thighs and 6 cups of water in a large pot. Bring to a boil over high heat.
- Add 2 cinnamon sticks, 1 tsp ground cardamom, 1 tsp ground cloves, 1 tsp ground ginger, 2 tbsp Omani spice mix (recipe #492862), and 2 cubes Maggi chicken bouillon.
- Reduce heat to low, cover, and simmer for 30 minutes, or until chicken is cooked through.
- Remove chicken from the pot. Once cool enough to handle, shred the chicken, discarding the skin and bones. Reserve the cooking liquid (stock).
- Return 9 cups of the reserved stock to the pot. Add more water if needed to reach 9 cups.
- Bring the stock back to a boil. Add 2 cups of basmati rice, stir gently, and cook for 10 minutes.
- Drain any excess water from the rice.
- Melt 4 tbsp ghee in the same pot. Add 1 cup of chickpeas (drained and rinsed) and ½ cup raisins. Sauté for 2 minutes, then remove with a slotted spoon and set aside.
- Return the shredded chicken to the pot. Add the cooked rice, a pinch of saffron threads, 1 tbsp rose water, the sautéed chickpeas and raisins. Cover, and cook over low heat for 25 minutes, or until the rice is tender and the flavors have melded.
- Garnish and serve hot.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
17g
Fat
32g
Carbs
26g
