Chicken Maqluba
Yields: 6 servings Prep time: 30 minutes Cook time: 1 hour 30 minutes Ingredients: For the meat and stock: 2 pounds boneless, skinless chicken thighs or 1.5 pounds ground lamb 1 large onion, chopped 2 cloves garlic, minced 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground cinnamon 1/4 teaspoon ground turmeric 1/4 teaspoon1 salt 1. www.myrecipes.com www.myrecipes.com 1/8 teaspoon black pepper 4 cups chicken broth or water For the vegetables: 1 large eggplant, peeled and sliced into 1/2-inch rounds 2 large potatoes, peeled and sliced into 1/4-inch rounds 1 large onion, sliced 1 cup cauliflower florets 1/4 cup olive oil Salt and pepper to taste For the rice: 2 cups long-grain rice, rinsed 1/4 cup toasted pine nuts (optional) Fresh parsley, chopped, for garnish Instructions: Make the meat and stock: If using chicken thighs, brown them in a large pot over medium heat. If using ground lamb, brown it in the pot. Add the chopped onion and garlic to the pot and cook until softened, about 5 minutes. Stir in the cumin, coriander, cinnamon, turmeric, salt, and pepper. Pour in the chicken broth or water, bring to a simmer, then reduce heat and cook for 20-30 minutes, or until the chicken is cooked through. Remove the chicken from the pot and shred it. Strain the broth and set aside. Prepare the vegetables: Toss the eggplant, potatoes, onion, and cauliflower with olive oil, salt, and pepper. Roast the vegetables in a preheated oven at 400°F (200°C) for 20-25 minutes, or until tender-crisp. Assemble the Maqluba: In a large pot, layer the roasted vegetables, shredded chicken, and rice. Pour the reserved broth over the rice, making sure it covers the rice by about 1 inch. Bring the pot to a simmer over medium heat, then reduce heat to low, cover, and cook for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Invert the Maqluba: Place a large serving platter over the pot. Carefully invert the pot onto the platter, shaking gently to release the Maqluba. Garnish with toasted pine nuts and fresh parsley. Tips: You can use other vegetables in Maqluba, such as zucchini, carrots, or bell peppers. For a richer flavor, use chicken stock instead of water. If you don't have toasted pine nuts, you can use slivered almonds or chopped pistachios. Serve Maqluba hot with yogurt or a dollop of sour cream. Enjoy your delicious Maqluba!
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