Chicken Kabouli Muscat Style

How to prepare

1. Put chicken in water and bring to a boil. Remove froth as it appears. Add cinnamon sticks, whole spices, Omani mix spices and MAGGI Chicken Stock cubes. Simmer on low heat for 30 minutes or until it becomes almost cooked. Remove and set aside. Drain stock and set aside.
2. Add 9 cups or 2¼ liter of stock into a large pot. Add more water if stock is not enough. Bring to boil then add the rice and cook for 10 minutes or until rice is ¾ cooked, remove and drain.
3. Melt the ghee in a large pot, sauté chickpeas and sultanas raisins for 2 minutes, remove from the ghee using a slotted spoon and set aside.
4. Arrange the boiled chicken at the bottom of the same pot, add the boiled rice.
5. Sprinkle saffron and rosewater mixture on top. Add the chickpeas and raisins mixture.
6. Cover the pot; cook on low heat for 25 minutes or until rice is cooked.