Chicken Kabouli (Al-Batena Style)

• 2 lbs chicken pieces
• 8 cups water
• 1 teaspoon whole cardamom pod
• 1 teaspoon whole cloves
• 1 teaspoon whole black peppercorn
• 1 teaspoon dried coriander
• 1 teaspoon cumin seed
• 3 small cinnamon sticks
• 3 tablespoons ghee
• 1 tablespoon fresh ginger, chopped
• 3 tablespoons omani spices
• 3 chicken bouillon cubes
• 2 12 cups basmati rice, washed and drained

1. Put the chicken pieces and water in a large pot and bring to a boil; add the spices and cinnamon sticks, cover, and reduce heat to a simmer.
2. Cook 25 minutes (chicken will not be fully cooked), remove chicken, strain stock and reserve.
3. Heat ghee in a large pot and brown the chicken on all sides, 6 minutes total; remove and set aside.
4. Saute ginger a minute, stir in Omani spices; add chicken bouillon and 4 1/2 cups water and bring to a boil.
5. Stir in the rice, cover, and cook over liw for 10 minutes.
6. Return chicken, cover, and cook an additional 10 minutes until rice and chicken are fully cooked.

chicken, water, whole cardamom pod, whole cloves, black peppercorn, dried coriander, cumin, cinnamon sticks, ghee, fresh ginger, omani spices, chicken, basmati rice

Taken from www.food.com/recipe/chicken-kabouli-al-batena-style-492976 (may not work)