Description
A savory one-pot layered rice dish with chicken, vegetables, and warm Middle Eastern spices that is flipped onto a platter for an impressive presentation.
Ingredients
- 1 whole chicken (3 lbs), cut into 6–8 pieces
- 1 large onion, quartered
- 6–8 cardamom pods
- 2 bay leaves
- Salt, to taste
- Water, to cover
- 2 medium eggplants, sliced into rounds
- 1 medium cauliflower head, cut into florets
- 2 medium potatoes, peeled and sliced
- 2 medium carrots, sliced into rounds
- 3 tablespoons vegetable oil (for frying)
- 3 cups basmati rice, rinsed and soaked 30 minutes
- 5 cups chicken broth (reserved from boiling chicken)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- ½ teaspoon black pepper
- ½ cup toasted almonds or pine nuts
- 2 tablespoons fresh parsley, chopped
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Instructions
- 1. In a large pot, place chicken pieces, onion, bay leaves, cardamom, and salt. Cover with water, bring to a boil, skim foam, and simmer for 40 minutes. Strain and reserve broth.
- 2. In a pan, heat vegetable oil. Fry eggplant slices until golden, and drain on paper towels. Repeat with cauliflower, potatoes, and carrots.
- 3. Remove boiled chicken, pat dry, rub with spices, and sauté lightly in olive oil until browned.
- 4. In a non-stick Dutch oven, layer chicken at the bottom. Add fried eggplants, cauliflower, potatoes, and carrots. Top with drained rice.
- 5. Pour 5 cups of hot broth over the rice. Cover tightly, bring to a boil, then simmer on low for 40 minutes until rice absorbs liquid. Rest for 10 minutes.
- 6. Place a large platter over the pot. Invert quickly and carefully. Lift pot slowly to reveal layered Maqluba. Garnish with nuts and parsley.