Maqluba

Ingredients

• 400g Basmati rice
• 600g Boneless chicken thighs
• 2 large eggplants
• 1 kleiner small cauliflower
• 2 tomatoes
• 1 onion
• 4 EL Olive oil
• 1 TL Cumin
• 1/2 TL Cinnamon
• 1/4 TL Cardamom, ground
• 600ml Chicken broth
• n. B. Salt and pepper
• Frische Petersilie Fresh parsley, for garnish

Instructions

1. Thoroughly wash the rice and soak in cold water for 30 minutes. Slice the eggplants, salt them, and let them drain for 30 minutes, then pat dry. Divide the cauliflower into florets.
2. In a large pan, heat the olive oil. Fry the eggplant and cauliflower in batches until golden brown, then drain on paper towels. Brown the chicken pieces in the same pan until lightly colored.
3. Slice the onion and tomatoes. Grease a large, oven-safe pot with non-stick spray. Arrange tomato slices on the bottom, then layer half of the chicken pieces on top.
4. Now, alternately layer the fried eggplant slices, cauliflower florets, and the remaining chicken pieces. Drain the soaked rice and spread it evenly over the layers. Sprinkle with cumin, cinnamon, and cardamom, and season with salt and pepper.
5. Carefully pour the chicken broth over the rice, ensuring everything is well covered. Bring to a boil over medium heat, then reduce heat, cover the pot, and simmer for approximately 30 minutes.
6. After 30 minutes, remove from heat and let it rest, covered, for another 10-15 minutes to allow the rice to absorb any remaining liquid and the dish to set.
7. Place a large serving platter firmly over the pot and carefully and quickly invert it, so the Maqluba is flipped. Slowly lift the pot off.
8. Garnish with fresh parsley and serve immediately. Delicious with yogurt or a simple salad.

Nutrition