Maqluba (upside – down chicken and Rice
Maqluba (upside-down Rice and Chicken
This is a delicious Middle Eastern dish. It is somewhat time consuming but tastes beyond delicious. The best part is it can be a one-pot meal.
Ingredients
- 1 cup basmati rice, rinsed and soaked in hot water for 15 minutes
- 1 pound chicken thigh, cut in smaller pieces
- 2 teaspoon ginger/garlic paste
- ½ teaspoon chili powder
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1/2 teaspoon salt
- 2 tablespoons plain yogurt
- 1 tablespoon lemon juice
- 1 pinch saffron
- 2 small round eggplants, cut in thick slices and salted
- ¼ cup carrots cut in discs after peeling
- ½ cup cauliflower floret, washed and pat dried
- ¼ cup olive oil or ghee
- 1 small onion sliced
- 1 tablespoon pine nuts
Instructions
- Wash and soak rice in hot water for 15 minutes and set aside
- Cut chiken thighs in smaller pieces, remove excess fat and skin and wash well and let it drain in a colander for 10 minutes.
- In a bowl, add chicken, ginger/garlic paste, chili powder, salt, allspice powder, clove powder, yogurt,lemon juice and saffron. Mix thoroughly to coat the chicken with spices to let it marinate for an hour or more.
- In a fryer or a skillet heat enough oil to deep fry vegetables. Fry eggplants for no more than minute and remove from hot oil on to a paper-lined plate to remove excess oil
- In the same oil fry carrots and cauliflower separately and not for too long and transfer to a platter.
- In a Dutch oven, heat oil and add onion to fry until caramelized.
- Add marinated chicken to the onion and stirfry on high heat until well seared. Transfer to a plate with a slotted spoon to drain extra fat.
- use a heavy saucepan and add chicken in one layer. Top it with carrots, cauliflower and eggplants in layers.
- Well drain soaking rice and add as a top layer. smooth and press the rice down.
- Add 1½ cup water, cover the pan with aluminum foil and then with a lid.
- Place on medium high heat for 15 minutes. Lower heat and let it steam for 30 minutes.
- Remove from heat and let it stand for 15 minutes still covered.
- Invert the pan on a larg platter. Sprinkle toasted pine nuts on top to serve.
