For 6 portions:
1 whole chicken
2 bay leaves
200ml vegetable/chicken stock
250g basmati rice
2 teaspoons Omani spice blend
1 cinnamon stick
Cut the chicken into legs, wings and breast with bones and remove the carcass. Place into a pot with spice mix, vegetables chopped into chunks and cover with water. Bring to a boil and cook over medium heat for 30-40 minutes. Take out the chicken pieces and leave to cool. Pick off all pieces of meat in bite size.
Rinse the rice until water runs out clear. Soak with fresh warm water for 30 minutes. Cook in a pot with Omani spice mix, cloves, cinnamon stick and water. The rice will be cooked after a few minutes as it is already soaked.
Cook the chicken pieces in a pan with hot coconut oil until they start to brown. Add 1 1/2 teaspoons of Dukka spice and cover all pieces evenly. Add about 150-200ml of vegetable or chicken stock.
Combine the drained rice and sauce. Season to taste with some lemon juice, salt, pepper and cayenne pepper. Serve with some fresh yogurt. Enjoy!