Chicken Maqluba

Method

1. 1
   • basmati rice4¾ dl

   Rinse and soak the rice — Rinse the basmati rice in several changes of water until it runs clear, then soak in cold water for 20 minutes and drain well.

2. 2
   • eggplant1
   • cauliflower½
   • vegetable oil4 tbsp

   Fry the eggplant and cauliflower — In a large pot, heat 2 tablespoons of oil and fry the eggplant and cauliflower in batches until golden on all sides, about 15 minutes total; set aside on paper towels.

   ⏱15 min
3. 3
   • chicken thigh800 g
   • onion2
   • garlic4
   • ground cinnamon1 tsp
   • ground allspice1 tsp
   • ground cumin1 tsp
   • ground turmeric½ tsp
   • vegetable oil4 tbsp
   • salt1½ tsp

   Brown the chicken with spices — In the same pot, add the remaining oil and sauté the sliced onion until soft and golden. Add the chicken thighs, garlic, cinnamon, allspice, cumin, turmeric and salt, and cook, turning, until the chicken is lightly browned, about 10 minutes.

   ⏱10 min
4. 4
   • basmati rice4¾ dl
   • eggplant1
   • cauliflower½

   Layer chicken, vegetables and rice — Remove the chicken and arrange it in a single layer on the bottom of the pot. Layer the fried cauliflower and eggplant on top, then spread the drained rice evenly over the vegetables.

5. 5
   • basmati rice4¾ dl
   • chicken stock6 dl

   Simmer covered until tender — Pour the chicken stock gently over the rice so it is just covered. Bring to a boil, then cover, reduce heat to low and simmer undisturbed for 45 minutes, until the rice is tender and the liquid absorbed.

   ⏱45 min
6. 6
   • pine nuts3 tbsp

   Invert and unveil the maqluba — Let the pot rest off the heat for 10 minutes. Place a large serving platter over the pot and, holding firmly, invert both together in one confident motion. Lift the pot away to reveal the layered maqluba, then scatter with toasted pine nuts.