About last night … ✨✨
Maqluba /مقلوبة with chicken…
This Middle Eastern meat /rice dish is just PERFECT for sharing with family and friends. It will also impress people by showing them your “flipping food upside down and hope it all stays in shape “ skills haha
You can adapt the dish to how you like it , use lamb instead of chicken or no meat at all for vegetarians . A very tasty , comforting , impressive , dish to enjoy with your family and friends .
Ingredients:
5 Chicken thighs (with skin , boneless)
2 large aubergines
1 medium size cauliflower
5 Plum tomatoes
Cup of basmati rice
1 chicken stock pot
2 1/2 cups of water
Tsp butter
Salt and pepper
1 Tbsp cumin
1 tsp paprika
Parchment paper
Handful of parsley
Handful of toasted pine nuts
Baharat spice (optional )
Method :
Fry the chicken , skin side down in a dry frying pan over medium / high heat until the skin is crispy and to your liking which should take about 10 minutes . Flip the skin and cook for 3 to 4 minutes . Set aside to cool.
Cut your aubergines across 1cm thickness and put them on a flat surface on top of kitchen paper , put salt on both sides and leave for 30 minutes to remove the fluid then dry them and put them onto a oven tray with parchment paper , brush with olive oil both sides and sprinkle with pepper and stick into the oven at 180C until they turn brown and to your liking then turn them over until your happy with them.
Cut the cauliflower in florets , wash and dry them , put onto your oven tray sprinkle with salt and pepper , cumin and paprika . Now stick them into the oven , same time as the aubergines .
Make your chicken stock with the stockpot , you can add a tsp of baharat spice if you have (optional).
Wash your rice , then leave in water for at least half an hour. Rinse and put it in the pan and put 2 1/2 cups of stock over it . Make sure rice is submerged . Visible but submerged within the stock. Put on the hob, let it boil them lower heat to simmer . Cover and cook for 20 minutes until the rice is cooked . Let it rest for 15 minutes .
Cut the chicken into bite size pieces and start to assemble the maqluba.
Put a circular piece of parchment paper on the bottom of the pan , also cut to fit the sides of the pan and secure with little knobs of butter. This will help the maqluba slide when you invert it.
Slice the tomatoes , put them at the bottom of you pan in one layer but overlapping . You can used slices potatoes if you like instead or both . Then layer the aubergine followed by the cauliflower and chicken then add the rice .
Pat down with a wooden spoon or spatula to make sure it’s compact and tight. Put a flat tray or plate over the pan then carefully turn the pan upside down . Slowly slide the pan up , your maqluba with hopefully stay in its shape !
Then cut the crispy skin into small pieces , add some chopped parsley and toasted pine nuts , mix together and sprinkle on top of maqluba. ENJOY! xx
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