Best Chicken Kabouli Muscat Style Recipes

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CHICKEN KABOULI (MUSCAT STYLE)



Chicken Kabouli (Muscat Style) image

This is an Omani chicken and rice dish. For the Omani spices you can use recipe #492862. The recipe comes from Nestle. They want you to use Maggi brand.

Provided by threeovens

Categories     Chicken

Time 1h10m

Yield 7 serving(s)

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 565.7, Fat 17.7, SaturatedFat 6.6, Cholesterol 58.6, Sodium 651.9, Carbohydrate 80.5, Fiber 5.9, Sugar 4.5, Protein 20.9

CHICKEN KABULI (MURGH KABULI)



Chicken Kabuli (Murgh Kabuli) image

This mild and flavourful dish comes from Julie Sahni's 1980 book, Classic Indian Cookery. She adapted it from a dish served at the Akbar India Restaurant in New York City (which I think is now closed). I am posting this for some former exchange students who are going through severe Kabuli withdrawal. I often make this a day in advance. A few comments. I think Julie Sahni writes some of the clearest recipes on the planet -- and she does so without being patronising. Check out her books (and note that I have abbreviated some instructions slightly). Also, I wonder if Kabuli means the recipe is influenced by dishes from Kabul, Afghanistan. Finally, I have never timed this accurately, so the prep time is a bit of a guess.

Provided by Leggy Peggy

Categories     Curries

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 17

4 large garlic cloves, peeled
3 tablespoons fresh ginger, chopped
3 medium tomatoes, quartered (about 375 grams/12 ounces)
250 g plain yogurt (8 ounces)
180 ml vegetable oil (6 ounces)
1 1/2 kg chicken breasts, boned, skinned and cubed (3 pounds)
1/2 teaspoon mace
1 teaspoon nutmeg
2 tablespoons blanched almonds, ground
1 teaspoon cardamom, ground
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1/2 teaspoon fennel, ground
1 tablespoon salt
125 ml double cream (4 ounces)
2 -3 teaspoons black peppercorns, coarsely ground
4 -5 tablespoons cilantro, finely chopped (coriander)

Steps:

  • Buzz the garlic, ginger, tomatoes and yogurt in a food processor until they are a fine purée.
  • Combine the oil and the puréed mixture in a large heavy-bottomed pan, preferably one with a non-stick surface. Place the pan over medium-high heat, and cook -- stirring constantly to prevent sticking and burning -- until the mixture reduces to a thick sauce and the fat begins to separate (about 15 minutes). It splatters some toward the end, so stay alert.
  • Add the chicken pieces and cook, stirring rapidly, until they lose their pink colour and begin to sear slightly (about 5 minutes), but do not let them brown.
  • Add the mace, nutmeg, almonds, cardamon, cumin, coriander, fennel and salt, and mix well.
  • Reduce heat, cover the pan and let the chicken cook in its own juices for 15 minutes.
  • Uncover and continue cooking for another 15 minutes (or until the chicken is fork tender).
  • Stir in the cream, black pepper and cilantro/coriander leaves, and turn off heat.
  • Let the dish rest, covered, for at least 1 hour. When ready to serve, reheat thoroughly, check for salt and serve.

CHICKEN KABULI PULAO (AFGHANISTAN)



Chicken Kabuli Pulao (Afghanistan) image

Make and share this Chicken Kabuli Pulao (Afghanistan) recipe from Food.com.

Provided by UmmBinat

Categories     One Dish Meal

Time 2h

Yield 4 , 4 serving(s)

Number Of Ingredients 15

2 lbs chicken, cut up
1 large onion, sliced
sea salt, to taste
1 1/2 pints hot water
1/4 lb white basmati rice
1 medium onion, thinly sliced
3 tablespoons butter
1/2 tablespoon ground cardamom
1/2 tablespoon ground cumin
fresh ground black pepper, to taste
healthy pinch saffron, soaked in 1 tbs broth
1 large carrot, cut into match sticks
1/4 cup dark raisin
1/8 cup chopped pistachios (optional, toasted in a dry frying pan)
1/4 cup blanched slivered almond (optional, toasted in a dry frying pan)

Steps:

  • Place chicken pieces, onions and hot water in a large pot.
  • Cover and simmer for about 1 hour.
  • Add salt to taste.
  • Remove chicken, reserving stock & discard cooked onions.
  • Preheat oven to 325°F.
  • Heat 2 tbs of the butter over medium high heat and fry chicken pieces containing bones, salting as needed.
  • Boil a large amount of water with sea salt and cook the rice in it for exactly 8 minutes. Set aside in a pot until ready to assemble.
  • Make stock sauce:
  • Brown onions in butter and remove from heat.
  • Add cardamom cumin, freshly ground black pepper & saffron liquid and mash with onion to form a paste.
  • Add about 1/2 pt of the chicken stock; simmer for 5 minutes and taste for seasoning.
  • Combine cooked rice, stock sauce as needed (I don't find it became a sauce so I added the onion paste with some broth as needed to finish cooking the rice) and chicken; place in a buttered casserole. Cover.
  • Fry carrot matchsticks in 1/2 tbs butter and add dark raisins to them at the very end.
  • Sprinkle partially cooked carrot matchsticks and raisins on top of chicken and rice and cover tightly with aluminum foil or cover.
  • Place in oven for 35 minutes.
  • Chopped toasted pistachios or slivered almonds may be added over the dish just before serving if so wished.
  • There most probably will be left over stock that is very good even as a soup on it's own and probably served that way in an Afghani household.
  • Enjoy!

OMANI CHICKEN KABULI RICE



Omani Chicken Kabuli Rice image

A yummy chicken and rice dish that I modified to my families taste by combining two Omani recipes found online plus my own taste. recipe#492976 & http://therecipegroup.wordpress.com/2012/08/15/omani-chicken-kabuli-rice. Traditionally ginger is added (I blame Indian influence), we don't tend to enjoy ginger in savory dishes so I omitted it. You may add some if you like.

Provided by UmmBinat

Categories     Chicken Thigh & Leg

Time 1h25m

Yield 6 , 6 serving(s)

Number Of Ingredients 19

6 whole chicken legs (that means with the thigh)
3 cups white basmati rice
3 sliced onions
2 garlic cloves, pressed
1 teaspoon whole cardamom pod, bruised
1 teaspoon whole cloves
1 teaspoon whole black peppercorn
1 teaspoon dried coriander
1 teaspoon cumin seed
1 small cinnamon stick
2 whole dried limes (loomi, peirced with a skewer in a few places)
1 tablespoon baharat spice mix (Baharat Aka Middle East Mixed Spices - the Real Mix)
4 tablespoons tomato paste
light tasting extra virgin olive oil
1/4 cup golden raisin, soaked in water for 30 minutes
1/4 cup blanched whole almond
3 pinches dried lime powder (loomi in Middle Eastern shops usually found whole but > Loomi Powder (Noomi Basara, Dried Lime, Black Lemon, Loomi Aswad)
sea salt, to taste
cilantro leaf, to garnish (optional)

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!

SAUTEED CHICKEN PAILLARDS WITH MUSCAT SAUCE



Sauteed Chicken Paillards with Muscat Sauce image

Categories     Wine     Chicken     Fruit     Poultry     Sauté     Quick & Easy     Fortified Wine     Fall     Grape     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/4 cup all-purpose flour
4 skinless boneless chicken breast halves (about 1 1/2 pounds), tenders removed, breasts pounded to 1/4-inch thickness
4 tablespoons (1/2 stick) unsalted butter, divided
1 tablespoon minced shallots
1 cup red muscat grapes or other red grapes, halved, seeded
1/4 cup dry fruity white wine
1 tablespoon whipping cream
1 tablespoon chopped fresh tarragon

Steps:

  • Place flour in dish. Sprinkle chicken with salt and pepper. Dredge in flour to coat.
  • Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken; sauté until cooked through, about 2 minutes per side. Transfer to platter; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté, stirring occasionally, 2 minutes. Add wine; bring to boil. Add cream; bring to simmer. Stir in tarragon. Season with salt and pepper. Spoon over chicken.

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