I was fantasizing about someone booking a trip for me to Oman yesterday. It didn’t quite work, but I can at least cook a meal to transport me to the area, if I were to close my eyes (ps – I won’t handle a knife while my eyes are closed).
Stir fry the onion, garlic, limes and pepper for three minutes. Sprinkle the chicken with half of the baharat, add it to the onion and fry until brown on all sides. Add the tomatoes, the remaining baharat and gingerroot and salt to taste and bring to the boil; simmer for half an hour. Take out the chicken and put it under the grill for 15 minutes or so. In the meantime, add as much water as needed to the tomato sauce for the amount of rice. Bring this to the boil, add the rice and simmer for 20 minutes; add the coriander. Put the grilled chicken on top of the rice.
150 gms Thai Fragrant Rice
100 gms Chicken Breast
800 ml Water
5 Garlic Cloves
1/2 Teaspoon Pepper Corns
1 Chicken Stock Cube
50 gms Coriander Leaves
20 gms Ginger Root
1 Teaspoon Salt
2 Tablespoons Fish Sauce
1. Boil the water with chicken stock cube.
2. Mince the chicken together with the garlic, salt, and pepper corns in a blender.
3. Form into balls of meat with a teaspoon and drop into the boiling water.
4. Add the rice into the boiling pan and simmer for 15 minutes – stirring frequently.
5. Add the fish sauceand cook for a further 5 minutes.
6. Slice the ginger into fine slices and add to the soup.
7. When you serve the soup add the fried garlic, chilli flakes, sugar, a little vinegar and some coriander. Each guest can choose the flavourings they want to use.