Omanichickenkabulirice Recipes

Steps:

• Wash white basmati rice and soak 10 to more minutes depending on quality of rice.
• Wash whole chicken legs keeping the skin on. Add to pot.
• Cover chicken pieces with water and bring to the boil skimming off the scum.
• Add whole spices including loomi as well as sea salt and boil for a further 40 minutes.
• Drain the chicken pieces keeping the chicken stock and shallow fry in a bit of light tasting extra virgin olive oil until golden brown.
• Fry sliced onion in the same oil until golden brown then remove half of them and keep aside for garnishing.
• To the remaining onions in the pan, add tomato paste and baharat spice mix then add 6 cups of the chicken stock after straining. To that add the drained rice.
• Bring to a boil and reduce heat and cover for 10-20 minutes depending on amount, quality and quantity. (If it's a cheaper rice it will become softer faster so do 10 minutes and take off the heat 1 minute then check if done).
• Drain raisins then add to a pan with a bit of oil and fry along with the almonds until toasted. Then add garnish onions & loomi powder.
• Put the rice on a plate and arrange chicken pieces on top, garnish with raisins, almonds and onion mixture and a few cilantro leaves if wished.
• I serve it with a raita (yogurt salad) or daqoos (Gulf Arabian tomato sauce).
• Enjoy!

Steps:

• Crush the garlic cloves, add half of the black pepper, honey, vinegar, tomato paste, and Worcestershire sauce, mix them well and then put the combination in the fridge for half an hour to allow the flavour to blend.
• Season the chicken breast with salt and the remaining crushed pepper.
• Heat a frying pan and drizzle some EVOO. When the pan is screamingly hot place the breasts on it.
• Get the mix from the fridge and wait for one of the sides of the chicken breast to whiten in colour, when that happens, flip the chicken breast and brush that with the mix. Wait for the other side to whiten, then flip and brush. Repeat the process until the mix finishes.
• Add water to the pan, wait for the water to evaporate, then check if the chicken is cooked using the knife test. Repeat this stage until the chicken is cooked.

Steps:

• Place the chicken and water in a large pot and bring to a boil; add cinnamon, spices, Omani spice mix and bouillon.
• Reduce heat, cover, and cook for 30 minutes; remove chicken, then drain and reserve stock.
• Return 9 cups of the stock to the pot, adding additional water if needed; return to a boil, stir in rice, then cook 10 minutes; drain.
• Melt the ghee in the pot, saute chickpeas and raisins for 2 minutes, then remove with a slotted spoon and set aside.
• Return the chicken to the pot, add the rice, sprinkle with the saffron and rose water, add chickpeas and raisins, cover, and coom u til the rice is tender, 25 minutes.