Chicken Kabouli Al Batena Style Recipe | MAGGI® Arabia

Chicken Kabouli Al-Batena Style

Try this easy-to-follow authentic Chicken Kabouli Al-Batena Style recipe at home to serve to your family. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • 8 pieces chicken or 1½ kg
  • 8 cups or 2 litres of water
  • 1 teaspoon whole cardamom pods
  • 1 teaspoon whole cloves
  • 1 teaspoon whole black peppers
  • 1 teaspoon dried coriander
  • 1 teaspoon cumin seeds
  • 3 small cinnamon sticks
  • 3 tablespoons ghee
  • 1 tablespoon fresh ginger, chopped
  • 3 tablespoons Omani mixed spices
  • 3 cubes MAGGI® Chicken Bouillon
  • 2½ cups basmati rice or 500 g, washed and drained

How to Prepare

  1. Put chicken pieces and water in a large pot, bring to boil and remove froth as it appears. Add all whole spices and cinnamon sticks. Simmer over low heat for 25 mins or until the chicken is ¾ cooked. Remove and set aside. Drain stock and set aside.
  2. Heat ghee in a large pot, fry the boiled chicken from all sides for 6 mins or until red in color then set aside. Add and sauté ginger in the same pot. Stir, then add Omani mix spices, MAGGI® Chicken Bouillon and 1125ml or 4½ cups of stock. Add more water if stock is not enough.
  3. Bring to a boil. Add rice and stir. Cover and cook over low heat for 10 mins or until rice is half cooked. Put the chicken over the rice and cover.
  4. Simmer on low heat for another 10-15 mins or until the rice and chicken are completely cooked.

Nutritional Info

Energy: 699.00 Kcal
Protein: 41.00 g
Carbohydrate: 55.00 g
Fats: 34.00 g

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