Recipes

INGREDIENTS

• 1 whole chicken cut into four pieces or 1 kilogram of meat cut into medium-sized pieces.
• Ground spices include black pepper, turmeric, ginger, cinnamon, allspice, cardamom, cloves, and sweet pepper.
• A variety of vegetables (any available or all): cauliflower, 2 carrots, 2-3 large potatoes, 2 large eggplants.
• 2 large cups of rice.
• 4 medium sized onions.
• Vegetable oil (corn or sunflower).
• Salt.
• 5-10 garlic cloves.
• 2-3 bay leaves.
• 1 green hot pepper.
• 2-3 medium sized tomatoes.

STEPS

1. In a large pot, heat two tablespoons of vegetable oil and two tablespoons of butter. Add the chicken (or meat pieces) and cook evenly for about five minutes on each side until it has a golden color. Cut a small onion into small pieces and add to the chicken in the pot. Cook together for another two to five minutes.
2. Add water, covering the chicken completely, and bring to a boil. As it cooks, remove the foam at the water surface as it cooks. Then, add salt and ½ tsp of black pepper and ½ tsp of cardamom. Throw 2-3 bay leaves, 1 green hot pepper, 1 medium tomato cut into 2 pieces, and a small cinnamon stick. Cover with a lid and let it cook for about 60 minutes.
3. While the chicken cooks, prepare the vegetables. Peel the carrots, potatoes, and eggplants and cut them into 1 cm slices. Wash the cauliflower and cut it into large chunks. Heat a good amount of vegetable oil in a frying pan. Fry all your vegetables until golden brown. Also, fry garlic cloves with two onions cut into thin slices until light gold. Use a paper towel to absorb the excess oil.
4. After the chicken is cooked, take the chicken pieces out of the broth and set them aside. Keep the broth, as you will need it in order to prepare the maqluba.
5. In a separate saucepan, rinse the rice with running water and add the ground spices (black pepper, turmeric, ginger, cinnamon, allspice, cardamom, cloves, and sweet pepper)
6. Assemble the maqluba by placing slices of tomato and onion at the bottom of a large pot. Add three more layers of chicken, fried vegetables, and rice sequentially. Place a small plate/lid on top of the rice to keep it in place (do not mix the ingredients). Fill the pot with 4 cups of broth (2 times the rice). When it reaches a boil, cover and simmer for approximately 20 minutes, or until there is no liquid remaining.
7. Let it rest for at least 10/15 minutes with the lid on after it has been removed from the heat.
8. The last step, flip the dish upside down. Open the pot and remove the plate. Place a large tray or plate over the pot, hold it tightly, and flip it over to ensure that the maqluba transfers to the tray or plate.

Your maqluba is now ready. Enjoy!