Chicken Kabouli Al Batena Style
Embark on a culinary journey to the heart of Oman with Chicken Kabouli Al Batena Style, a fragrant and richly spiced one-pot dish that masterfully combines tender chicken, aromatic basmati rice, and bold Middle Eastern flavors. This traditional recipe showcases a symphony of spices, including Kabsa spice mix, cinnamon, cardamom, and turmeric, all beautifully balanced with creamy yogurt and caramelized onions. The dish is finished with a hint of sweetness from optional raisins and the crunch of slivered almonds, creating a stunning presentation. Perfect for a festive feast or an indulgent family dinner, this Al Batena-style Kabouli is garnished with fresh cilantro and served hot, making every bite an unforgettable experience.
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Recipe Information
Ingredients
- 1.5 kg Chicken, whole (cut into pieces)
- 3 cups Basmati rice
- 3 pieces Large onions, thinly sliced
- 6 pieces Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 2 cups Tomatoes, pureed
- 1 cup Yogurt, plain
- 0.5 cup Vegetable oil or ghee
- 2 tbsp Kabsa spice mix
- 0.5 tsp Ground turmeric
- 2 pieces Cinnamon sticks
- 6 pieces Cardamom pods
- 6 pieces Cloves
- 2 pieces Bay leaves
- 2 tsp Salt
- 6 cups Water or chicken stock
- 0.5 cup Raisins (optional, for garnish)
- 0.5 cup Slivered almonds (optional, for garnish)
- 0.25 cup Fresh cilantro, chopped (for garnish)
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
Heat the vegetable oil or ghee in a large, heavy-bottomed pot over medium heat. Add the sliced onions and sauté until deeply caramelized, about 15-20 minutes. Remove half the onions and set aside for garnish.
Add the minced garlic, grated ginger, cinnamon sticks, cardamom pods, cloves, and bay leaves to the pot. Cook for 2 minutes until fragrant.
Stir in the chicken pieces and cook until they are lightly browned on all sides, about 6-8 minutes.
Add the Kabsa spice mix, ground turmeric, pureed tomatoes, yogurt, and salt. Stir well to coat the chicken evenly with the spices.
Pour in 6 cups of water or chicken stock and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 35-40 minutes until the chicken is fully cooked and tender.
Remove the chicken pieces from the pot and set them aside. Strain the broth to ensure it's smooth and free of whole spices, then return it to the pot.
Bring the broth to a boil again and add the drained basmati rice. Stir gently, reduce the heat to low, cover, and cook until the rice absorbs the liquid and is tender, about 20-25 minutes.
While the rice cooks, preheat your oven to 200°C (400°F). Place the cooked chicken pieces on a baking tray and broil them for 5-7 minutes until golden and slightly crisp.
Once the rice is done, layer the chicken pieces over the rice. Garnish with the reserved caramelized onions, raisins, slivered almonds, and fresh cilantro.
Serve the Chicken Kabouli hot with yogurt or a fresh salad on the side. Enjoy the rich flavors of this Al Batena-style dish!
Nutrition Facts
Calories |
6602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 362.4 g | 465% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1351 mg | 450% | |
| Sodium | 6283 mg | 273% | |
| Total Carbohydrate | 359.9 g | 131% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 115.9 g | ||
| Protein | 472.9 g | 946% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 1228 mg | 94% | |
| Iron | 44.7 mg | 248% | |
| Potassium | 8378 mg | 178% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
