MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lawrence Of Arabia Maqluba
Categories: Poultry, Vegetables, Rice, Nuts, Herbs
Yield: 6 servings
4 lb Chicken; cut up
1 lg Onion; chopped
1 md Eggplant; sliced, salted
1 md Cauliflower; in bite-size
- florets
1 1/2 c Rice
3 c Chicken broth
1 ts Chilli spice mix
1 ts Turmeric powder
3 tb Extra virgin olive oil
2 tb Pine nuts
2 tb Coriander leaves chopped
1 ts Baharat spice mix or garam
- masala
Heat the olive oil on a medium heat in a frying pan Add
the chopped onions and saute, stirring frequently, until
they are softened and almost translucent, about 10 minutes.
Add chicken pieces to the onion pan, and sprinkle
liberally with salt and spices. Brown the meat on both
sides.
In a deep pot or dutch oven , sprinkle a few tablespoons
of rice evenly at the bottom. Transfer the browned
chicken pieces and sauteed onions to this pot, on top of
the thin layer of rice.
In the frying pan, saute the eggplant slices and then
add them to the deep pot on top of the chicken in an
even layer.
Saute cauliflower florets and add as the next layer.
Cover mixture with rest of the rice, then pour broth
over the top, and season dish with salt and pepper.
Cover the pot with its lid, and cook over low heat for
about 40 minutes.
Once cooked,allow the dish to cool for 10 minutes before
opening the lid.
Place a large serving plate squarely on top of the pot
and turn the chicken and rice upside down onto the
serving dish.
Garnish with toasted pine nuts and freshly-chopped
cilantro.
RECIPE FROM:
https://www.hungryforever.com
Uncle Dirty Dave's Archives
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