Chicken Kabouli (Interior Style)

• 1 whole chicken, washed
• 12 teaspoon salt
• 3 tablespoons omani spices
• 3 tablespoons ghee
• 3 onions, chopped
• 3 garlic cloves, crushed
• 3 chicken bouillon cubes
• 4 12 cups water
• 2 12 cups basmati rice, washed and drained
• toasted almond, for garnish

1. Preheat oven to 400 degrees F.
2. Season chicken with the salt and 1 tablespoon of the Omani spice mix.
3. Roast chicken on a rack or in a baking dish for 45 minutes until it is cooked through and the skin has browned; remove from oven and set aside.
4. In a large saucepan, heat the ghee, then add the onions and cook until golden, about 5 or 6 minutes.
5. Add remaining 2 tablespoons of spice mix and garlic; add the bouillon and water.
6. Once the mixture boils, stir in the rice; cover, reduce heat and cook on low for about 25 minutes until rice is tender.
7. Serve rice with chicken on top.
8. Garnish with toasted almonds.

chicken, salt, omani spices, ghee, onions, garlic, chicken, water, basmati rice, almond

Taken from www.food.com/recipe/chicken-kabouli-interior-style-492972 (may not work)