Makloubeh is a scrumptious Arabic dish that is great for a large meal preparation or for having delicious leftovers.
Ingredients:
1 & 1/2 lbs chicken, boiled
1/2 tsp all spice
1/2 tsp pepper
4 tsp salt
1/2 tsp garlic powder
dash of sugar
1 large cauliflower
10 small (or 5 medium) potatoes
1 large onion
2 cups rice
oil, for frying
plain yogurt (optional)
pine nuts, sauteed (optional)
Directions:
> Rinse off chicken thighs, place in large pot, cover with water and bring to a boil. (Skim the froth as it appears on the surface.)
> Add all spice, pepper, salt, and garlic powder. Cover pot with a lid and simmer over medium heat until chicken is tender and the bone turns from a red color to white.
> Break cauliflower into flowerets, sprinkle with salt, and saute in oil.
> Slice the potatoes lengthwise and saute in oil.
> Slice the onions, sprinkle with sugar to carmelize, and saute in oil.
> Once chicken is tender, drain the broth into a bowl (to use for the rice) and set chicken aside for now.
> Measure 4 cups of the broth into a pot and bring to a boil.
> Add 2 cups of rice to the boiling broth, give it a quick stir, and cover immediately. Set on low heat and let cook for 30 minutes (DO NOT LIFT LID).
> After 30 minutes, remove rice pot from heat. Set aside (WITH LID STILL ON) for 5 more minutes. Then fluff rice with a fork.
> Layer the chicken, then onions, then cauliflower, then potatoes, then rice in a large pot.
> Let sit on low heat until ready to serve. Once ready to serve, flip the pot over onto a large serving tray. Garnish with sauteed pine nuts.
> Add scoops of plain yogurt to individual plates and enjoy!
1 & 1/2 lbs chicken, boiled
1/2 tsp all spice
1/2 tsp pepper
4 tsp salt
1/2 tsp garlic powder
dash of sugar
1 large cauliflower
10 small (or 5 medium) potatoes
1 large onion
2 cups rice
oil, for frying
plain yogurt (optional)
pine nuts, sauteed (optional)
Directions:
> Rinse off chicken thighs, place in large pot, cover with water and bring to a boil. (Skim the froth as it appears on the surface.)
> Add all spice, pepper, salt, and garlic powder. Cover pot with a lid and simmer over medium heat until chicken is tender and the bone turns from a red color to white.
> Break cauliflower into flowerets, sprinkle with salt, and saute in oil.
> Slice the potatoes lengthwise and saute in oil.
> Slice the onions, sprinkle with sugar to carmelize, and saute in oil.
> Once chicken is tender, drain the broth into a bowl (to use for the rice) and set chicken aside for now.
> Measure 4 cups of the broth into a pot and bring to a boil.
> Add 2 cups of rice to the boiling broth, give it a quick stir, and cover immediately. Set on low heat and let cook for 30 minutes (DO NOT LIFT LID).
> After 30 minutes, remove rice pot from heat. Set aside (WITH LID STILL ON) for 5 more minutes. Then fluff rice with a fork.
> Layer the chicken, then onions, then cauliflower, then potatoes, then rice in a large pot.
> Let sit on low heat until ready to serve. Once ready to serve, flip the pot over onto a large serving tray. Garnish with sauteed pine nuts.
> Add scoops of plain yogurt to individual plates and enjoy!
