Maqluba

Name: Maqluba
Cuisine: middle-eastern
Ingredients: 2 cups basmati rice, soaked 30 minutes and drained; 1 kg chicken thighs, bone-in, skinless; 2 large eggplants, sliced 1 cm thick; 1 small cauliflower, cut into florets; 2 medium potatoes, sliced 1 cm thick; 2 large tomatoes, sliced; 2 large onions, sliced; 4 cups chicken broth; 1/2 cup vegetable oil for frying; 1 tbsp ground cumin; 1 tsp ground cardamom; 1 tsp ground cinnamon; 1 tsp turmeric; 1 tsp allspice; 2 tsp salt; 1 tsp black pepper; 4 cloves garlic, minced; 1/4 cup toasted pine nuts; 1/4 cup chopped fresh parsley

MBG-eligible

Ingredients

2 cups basmati rice, soaked 30 minutes and drained
1 kg chicken thighs, bone-in, skinless
2 large eggplants, sliced 1 cm thick
1 small cauliflower, cut into florets
2 medium potatoes, sliced 1 cm thick
2 large tomatoes, sliced
2 large onions, sliced
4 cups chicken broth
1/2 cup vegetable oil for frying
1 tbsp ground cumin
1 tsp ground cardamom
1 tsp ground cinnamon
1 tsp turmeric
1 tsp allspice
2 tsp salt
1 tsp black pepper
4 cloves garlic, minced
1/4 cup toasted pine nuts
1/4 cup chopped fresh parsley

Instructions

1Season chicken with half the spices, salt, and pepper. Brown in a large pot with 2 tbsp oil, then remove and set aside.
2In batches, fry eggplant, cauliflower, and potato slices in hot oil until golden. Drain on paper towels.
3In the same pot, sauté onions and garlic until translucent. Add remaining spices and cook 1 minute.
4Layer tomatoes on bottom of pot, then chicken, then fried vegetables in overlapping layers.
5Spread drained rice evenly over vegetables. Pour hot broth gently over rice to cover by 1 cm.
6Bring to boil, then reduce to lowest heat. Cover tightly and simmer 35-40 minutes until rice is cooked and liquid absorbed.
7Remove from heat. Let rest covered 15 minutes. Place large serving platter over pot and flip confidently.
8Garnish with toasted pine nuts and parsley. Serve with yogurt and Arabic salad.

Source: llm-generated