Djaj Fouq El Eish Recipe | MAGGI® Arabia

Djaj Fouq El-Eish

A chicken and rice dish that's easy, inexpensive and right out of the heart of Oman! Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • 2 cups vegetable oil or 440 g or
  • 2 medium potatoes or 400 g, cut into medium cubes
  • 8 pieces chicken or 1.5 kg
  • 6 cups water or 1.5 liters
  • 3 small cinnamon sticks
  • 1 teaspoon whole cardamom pods
  • 1 teaspoon whole cloves
  • 1 teaspoon whole black peppers
  • 3 cups basmati rice or 600 g, washed and drained
  • 9 cups boiling water or 2.25 liters, extra to boil the rice
  • 1 pinch calt, to taste
  • 1/2 cup Ghee or 100 g
  • 3 medium onions or 375 g, sliced
  • 4 cloves garlic, crushed
  • 3 tablespoons Omani mixed spices
  • 2 cubes MAGGI® Chicken Bouillon

How to Prepare

  1. Heat oil in a sauce pan, fry the potato cubes until they become tender. Set aside on absorbent tissue.
  2. Place chicken pieces in water, bring to boil and remove froth as it appears. Add cinnamon sticks and whole spices. Simmer on low heat for 40 minutes or until chicken is cooked. Remove and set aside. Drain stock and set aside.
  3. Meanwhile, add rice to boiling water and salt in large pot. Boil for 10 minutes or until rice is ¾ cooked, remove and drain.
  4. Melt the ghee in a large sauce pan (reserve 2 tablespoons ghee), cook onions for 5-6 minutes or until they become golden brown in color. Add the boiled chicken pieces, garlic, Omani mixed spices, MAGGI® Chicken Bouillon cubes, 1½ cups or 375ml of the chicken stock.
  5. Melt the reserved ghee in a large pot. Add the boiled rice then top with the chicken mixture.
  6. Cover the pot and cook on low heat for 30 minutes or until rice is completely cooked.

Nutritional Info

Energy: 919.00 Kcal
Protein: 43.00 g
Carbohydrate: 77.00 g
Fats: 48.00 g

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