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magluba

Maqluba – Up Side Down (Chicken & Rice)

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
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Servings

6 Servings

Ingredients

  • Extra virgin olive oil
  • 1 small onion chopped
  • 1 whole chicken cut in ⅛ths
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon  Jamie Geller Baharat
  • ½ teaspoon salt
  • 1 small eggplant sliced (salted and rinsed)
  • 1 small head cauliflower cut into florets
  • 1½ cups raw rice
  • 3 cups chicken or vegetable broth
  • 2 tablespoons pine nuts toasted
  • 2 tablespoons chopped cilantro
  • Lemon wedges

Instructions

  • Season chicken with salt and pepper. In a large Dutch oven lightly coated with evoo and over medium-high heat, brown chicken, skin side down until caramelized and crispy. Transfer chicken to a platter.
  • Add onion, spices, eggplant and cauliflower to the pan. Be sure to season vegetables with salt and pepper. Cook, stirring occasionally until vegetables are lightly browned and caramelized.
  • Add chicken back to the pan, trying to push chicken down to the bottom of the pan with vegetables on top.
  • Place rice over the vegetables, then cover with broth. Cover the pot and cook on low for about 40 minutes.
  • Allow to cool for about 10 minutes.
  • Place a large plate on top of the pot and turn it upside down. Remove pot and sprinkle with toasted pine nuts and cilantro. Serve with lemon wedges.