Total Time: 60 minutes
Serves: 4 people
Ingredients:
- 1 whole chicken (washed and cut into pieces)
- 1 large eggplant (peeled and sliced)
- 4 onions (sliced into rings)
- 4 tomatoes (sliced into rings)
- 2 bell peppers (sliced)
- 2 tablespoons vegetable oil
- 1 teaspoon turmeric
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- A pinch of cardamom
- A pinch of cloves
- A pinch of grated nutmeg
- 1 teaspoon seven spices
- 2 tablespoons butter
- 4 cups chicken broth
- 2 cups Egyptian rice
Instructions:
- Heat the oil in a pot over medium heat.
- Add the chicken pieces along with one sliced onion and the sliced tomatoes. Cook until the chicken changes color.
- Add the chicken broth, then season with salt, black pepper, and cardamom. Bring to a boil, then lower the heat, cover, and simmer until the chicken is partially cooked.
- Remove the chicken from the broth and strain the broth to remove any impurities. Set it aside.
- In a separate deep pan, fry the eggplant slices, onion rings, and bell pepper slices. Drain them well and set them aside.
- Rinse the rice thoroughly and drain it.
- Season the rice with the remaining spices.
- In a large pot, heat the butter, then arrange the partially cooked chicken pieces at the bottom. Add a layer of fried eggplant, followed by the tomatoes, onions, and bell peppers. Finally, add the seasoned rice on top.
- Pour the strained chicken broth over the rice until it is well covered. Bring the pot to a high heat until it starts boiling, then lower the heat and cook until the rice is fully cooked and the flavors are well combined.
- Carefully flip the Maqluba onto a serving plate and garnish with fried almonds or pine nuts.
- Serve hot and enjoy your delicious Maqluba!
This simple recipe will make a hearty and flavorful dish that everyone will enjoy!
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