Maqluba

🛒 Ingredients

• Chicken thighs 700 g · 1050 kcal
• Basmati rice 500 g · 1750 kcal
• Eggplant 400 g · 100 kcal
• Potatoes 300 g · 231 kcal
• Cauliflower 300 g · 75 kcal
• Onion 150 g · 60 kcal
• Garlic cloves 15 g · 22 kcal
• Olive oil 80 g · 707 kcal
• Chicken broth 750 g · 0 kcal
• Allspice 3 g · 0 kcal
• Cinnamon stick 1 g · 0 kcal
• Turmeric powder 2 g · 0 kcal
• Cumin powder 2 g · 0 kcal
• Black pepper 2 g · 0 kcal
• Pine nuts 30 g · 174 kcal
• Fresh parsley 10 g · 0 kcal

👨‍🍳 Instructions

1. Wash and soak rice in warm water for 30 minutes, then drain. Slice eggplant and potatoes into 1/2-inch thick rounds, cut cauliflower into florets.
2. Heat olive oil in a large pot. Fry eggplant, potatoes, and cauliflower separately until golden brown, then remove and set aside on paper towels to drain excess oil.
3. In the same pot, brown chicken thighs on all sides. Remove chicken, then sauté chopped onion and minced garlic until softened and fragrant.
4. Return chicken to the pot. Arrange fried vegetables around and on top of the chicken, creating layers. Sprinkle with pine nuts, allspice, cinnamon, turmeric, cumin, and black pepper.
5. Evenly spread the drained rice over the vegetables and chicken. Pour chicken broth over the rice until it just covers the surface.
6. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 30-40 minutes or until rice is cooked and liquid is absorbed.
7. Once cooked, remove from heat and let it rest, covered, for 10-15 minutes. This allows the flavors to meld and the rice to firm up.
8. Place a large serving platter upside down over the pot. Carefully and quickly invert the pot onto the platter, then slowly lift the pot to reveal the layered Maqluba. Garnish with fresh parsley before serving.