Chicken Kabouli (Muscat Style)

• 1 1/2 lbs chicken pieces
• 12 cups water
• 3 cinnamon sticks
• 1 teaspoon cardamom pod
• 1 teaspoon whole cloves
• 1 teaspoon black peppercorns
• 3 tablespoons omani mixed spice
• 3 chicken bouillon cubes
• 3 tablespoons ghee
• 15 ounces chickpeas, drained
• 3 cups basmati rice, washed and drained
• 4 tablespoons sultanas or 4 tablespoons raisins
• 1 1/2 teaspoons saffron threads, soaked in 1/4 cup rose water

1. Place the chicken and water in a large pot and bring to a boil; add cinnamon, spices, Omani spice mix and bouillon.
2. Reduce heat, cover, and cook for 30 minutes; remove chicken, then drain and reserve stock.
3. 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.
4. Melt the ghee in the pot, saute chickpeas and raisins for 2 minutes, then remove with a slotted spoon and set aside.
5. 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.

chicken, water, cinnamon sticks, cardamom pod, whole cloves, black peppercorns, omani mixed spice, chicken, ghee, chickpeas, basmati rice, sultanas, saffron threads

Taken from www.food.com/recipe/chicken-kabouli-muscat-style-492975 (may not work)