Ingredients:
Cooking oil
Onion (120g)
Bay leaves
Cinnamon stick
Cardamom, cloves, and one tsp of coriander seeds
1 whole chicken, cut up
1 tbsp of salt, half a tsp of black pepper, and one fourth [a quarter] of a tsp of turmeric
Potatoes (650g)
Eggplant [aubergine] (650g)
Onions (250g)
For the rice:
One and half tsps of salt
Three cups of washed and soaked basmati rice
Half a tsp each of black pepper, cinnamon, cardamom, cloves, and turmeric
For the garnish:
Coriander and fried onions
Method:
In a pot add a little cooking oil
Sauté chopped onions (120g)
Then add the following ingredients:
Bay leaves, cinnamon stick, cardamom, cloves, and one tsp of coriander seeds
Add one whole chicken cut up with the skin removed
Add the following ground spices:
1 tbsp of salt, half a tsp of black pepper, and one fourth [a quarter] of a tsp of turmeric
Then, cover the chicken with hot water
Cook on high heat for 20 minutes
While the chicken is cooking, prepare the vegetables:
Fry the cut potatoes (650g)
Fry the cut eggplant (650g)
Fry the onions (250g)
After 20 mins, remove the chicken and strain the broth
Place a piece of parchment paper on the bottom of a non-stick pot
Add the following ingredients, in order:
Place the chicken in the pot first, then the fried potatoes, then the fried eggplant, then the fried onion
In a separate bowl, add three cups of washed and soaked basmati rice (soaked for 20 minutes)
Add one and half tsp of salt, half a tsp each of black pepper, cinnamon, cardamom, cloves, and turmeric
Mix everything and place the mixture in the pot on top of the other ingredients.
Add the strained chicken broth
Cook on high heat until the amount of water decreases. Then, on low heat for 30 minutes
Carefully flip it into a serving tray and let it stand for 5 minutes before removing the pot
Carefully remove the pot
Garnish with coriander and fried onions
To get the recipe in Arabic and to give feedback, click here.
WIKIPEDIA: Maqluba.
