Palestinian Makloubeh chicken
This spiced rice dish is a popular Jordanian-Palestinian export. Arabic for ‘upside down’, the dish of stewed eggplants, cauliflower, rice and meat is called so as it is flipped on to a plate directly from the pot
| PREP TIME | 30 m |
|---|---|
| COOK TIME | 45m |
| SERVES | 4 |
1.4kg chicken
1 bouquet garni (bouquet of herbs)
75ml olive oil
100gm onions, chopped
150gm cauliflower, cut into florets
200gm eggplants, diced
2 ½ cups (500gm) rice, soaked in water
1 tbsp cumin powder
2 tsp cinnamon powder
2 bay leaves
Salt to taste
Fried mixed nuts, to garnish
1. Boil the chicken and bouquet garni in water. When half done, remove the chicken and reserve the stock.
2. Heat the oil in a large pot and sauté the onions until golden. Set some aside for garnish and add the cauliflower florets and eggplants to the rest. Sauté.
3. Add the rice, cumin and cinnamon powders, bay leaves, salt, chicken and stock. Cook until the rice is soft and the chicken is cooked.
4. Garnish with fried onions and mixed nuts and serve hot.
Recipe courtesy: Mounir Al Khatib, Sous Chef, Marjan, Waldorf Astoria Ras Al Khaimah
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