MY MOM’S MAKLOUBEH
Ingredients:
4 Chicken legs
½ Cauliflower head
1 large potato
1 eggplant
Oil and salt for veggies to taste
3 cups rice
6 cups water or stock
Seasoning:
1 Tbsp salt
1 Tsp cumin
2 tsp turmeric
2 tsp cardamom
1 tsp coriander
2 tsp Allspice
1 cinnamon stick
1 bay leaf
2 tsp cardamom
Directions
Step 1
Preheat your oven to 425F. Cut the cauliflower into florets, peel the eggplant and potato, then slice the eggplant into ½ inch rounds, and the potato into slightly thinner, ¼ inch rounds. Toss or spray the vegetables with a light layer of oil and arrange in a single layer on a sheet tray. Season with a healthy sprinkle of salt
Step 2
Roast the vegetables for 25 minutes, flipping them halfway through the cook time. 5. While the vegetables cook, combine all the ingredients for the chicken seasoning except the cinnamon stick and bay leaf.
Step 3
Season the chicken legs on both sides with about ¾ of the seasoning blend. Spray the chicken with oil (or add oil to the pot for browning). Set chicken aside and reserve the remaining spice blend.
Step 4
Set a large heavy bottomed pot over medium high heat, add chicken legs in one even layer to achieve optimal browning, or cook in batches so you don’t crowd the pan.
Step 5
Cook the legs till golden brown on each side (about 3-4 minutes). Cover the pot with a tight fitting lid and turn heat to medium low, cooking the chicken further for another 5 minutes. 9. Turn down heat to low, then gently layer the eggplant slices over the chicken to cover evenly. Follow with the cauliflower florets, then potatoes. Each vegetable should have an established layer.
Step 6
Thoroughly rinse the rice with cold water to remove starch, then add to the pot and evenly distribute over the vegetables. Pour the broth or water into the pot to cover the contents. Tap the bottom of the pot on the stove top to settle all the ingredients and sink them to the bottom. Add remaining seasoning mixture as well as the bay leaf and cinnamon stick.
Step 7
Bring the content to a boil then cover with the tight fitting lid. Cook the Makloubeh for 20-30 minutes till the rice is fluffy and all liquid has been absorbed. Remove from the oven and let rest for 10 minutes to allow everything to settle and cool slightly.
Step 8
Remove the lid of the pot and place a sheet tray or cutting board on top. With oven mitts on, or towels to protect from heat, place one hand on the top of the tray or board, and the other hand under the bottom of the pot. Invert the pot upside down in one swift motion and without hesitation. Slowly lift the pot to reveal the steaming and beautiful contents. Serve and enjoy.
