HEALTHY PALESTINIAN MAQLUBA Jan 30 Written By Eleanor Debel PrintHEALTHY PALESTINIAN MAQLUBA Yield 4-6Prep time30 MinCook time30 MinTotal time1 Hour Ingredients 1 head of cauliflower, broken down into florets (about 2 cups) 1 eggplant, cut into 1 inch chunks2-3 yellow potatoes, peeled and sliced into ½ inch thick rounds Cooking spray Kosher salt 4 bone-in skin on chicken thighs 4 bone in skin on chicken drumsticks 1 Tbsp kosher salt ¼ cup olive oil 3 cups washed basmati rice 3 cups water or stock 1 cinnamon stick 1 dried bay leaf 1 tsp kosher salt Spice BlendSpice blend: 2 tsp ground cumin 2 tsp ground cardamom1 tsp coriander 1 tsp allspice ½ tsp turmeric InstructionsPreheat your oven to 400F. Place the cauliflower florets, cut eggplant and cut potatoes onto a large baking sheet and spray generously with cooking spray. Season all the vegetables with salt and roast in the oven until golden browned and lightly crisped, about 12-15 minutes.While the vegetables cook, stir together all the spices in a small bowl. Pat the chicken legs and thighs dry and season all over with about half the spice mixture and salt.Heat a large pot, big enough to hold all the chicken, vegetables and rice, over medium high heat. Add the olive oil and sear the chicken on all sides until golden brown, about 6-8 minutes. The chicken should be partially cooked through as it will continue cooking once you add the rice. Remove the chicken to a plate and set aside.Remove the pot from the heat and lay down a layer of potatoes, then add the chicken in another layer, then the eggplant, then the cauliflower. Add the washed rice on top of all the vegetables and chicken and then the water, there should be enough to just cover the rice. Sprinkle the rest of the spice mixture over the rice layer then add the cinnamon stick, bay leaf and more kosher salt.Set the pot over medium high heat and bring to a boil. Once boiling, lower the heat to a simmer and cover the pot with a tight fitting lid. Cook for 25-30 minutes until the rice is cooked through and fluffy and all the liquid has evaporated. Remove from the heat and let sit for 10 minutes to rest.Remove the lid of the pot and place a large tray over the top. The tray should cover the whole top of the pot and then some. Holding tight to the pot and the tray flip the whole thing over in one motion so the pot is inverted onto the tray. Remove the pot and serve the maqluba immediately.Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance healthychickenramadantechnique Eleanor Debel
HEALTHY PALESTINIAN MAQLUBA Jan 30 Written By Eleanor Debel PrintHEALTHY PALESTINIAN MAQLUBA Yield 4-6Prep time30 MinCook time30 MinTotal time1 Hour Ingredients 1 head of cauliflower, broken down into florets (about 2 cups) 1 eggplant, cut into 1 inch chunks2-3 yellow potatoes, peeled and sliced into ½ inch thick rounds Cooking spray Kosher salt 4 bone-in skin on chicken thighs 4 bone in skin on chicken drumsticks 1 Tbsp kosher salt ¼ cup olive oil 3 cups washed basmati rice 3 cups water or stock 1 cinnamon stick 1 dried bay leaf 1 tsp kosher salt Spice BlendSpice blend: 2 tsp ground cumin 2 tsp ground cardamom1 tsp coriander 1 tsp allspice ½ tsp turmeric InstructionsPreheat your oven to 400F. Place the cauliflower florets, cut eggplant and cut potatoes onto a large baking sheet and spray generously with cooking spray. Season all the vegetables with salt and roast in the oven until golden browned and lightly crisped, about 12-15 minutes.While the vegetables cook, stir together all the spices in a small bowl. Pat the chicken legs and thighs dry and season all over with about half the spice mixture and salt.Heat a large pot, big enough to hold all the chicken, vegetables and rice, over medium high heat. Add the olive oil and sear the chicken on all sides until golden brown, about 6-8 minutes. The chicken should be partially cooked through as it will continue cooking once you add the rice. Remove the chicken to a plate and set aside.Remove the pot from the heat and lay down a layer of potatoes, then add the chicken in another layer, then the eggplant, then the cauliflower. Add the washed rice on top of all the vegetables and chicken and then the water, there should be enough to just cover the rice. Sprinkle the rest of the spice mixture over the rice layer then add the cinnamon stick, bay leaf and more kosher salt.Set the pot over medium high heat and bring to a boil. Once boiling, lower the heat to a simmer and cover the pot with a tight fitting lid. Cook for 25-30 minutes until the rice is cooked through and fluffy and all the liquid has evaporated. Remove from the heat and let sit for 10 minutes to rest.Remove the lid of the pot and place a large tray over the top. The tray should cover the whole top of the pot and then some. Holding tight to the pot and the tray flip the whole thing over in one motion so the pot is inverted onto the tray. Remove the pot and serve the maqluba immediately.Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance healthychickenramadantechnique Eleanor Debel
