Middle Eastern Maqluba

Ingredients

• 1 chicken (1.5kg), jointed
• 2 cups basmati rice
• 2 aubergines, sliced
• 3 potatoes, sliced
• 1 cauliflower, in florets
• 3 onions, sliced
• 1 tbsp baharat (Middle Eastern spice mix)
• 1 tsp turmeric
• 1 tsp cinnamon
• Oil for frying
• Pine nuts and parsley to top

Instructions

1. Simmer chicken with one onion, salt and spices in 1 litre water for 25 minutes; reserve broth.
2. Fry aubergine, potato and cauliflower separately in oil until golden.
3. Soak rice in salted water 20 minutes; drain.
4. In a heavy pot, layer: chicken at the bottom, then fried vegetables in layers, then drained rice on top.
5. Pour over 3 cups of seasoned broth.
6. Cover and simmer gently 35 minutes until rice is tender.
7. Rest 10 minutes off the heat.
8. Place a large platter over the pot and invert.
9. Top with toasted pine nuts and parsley.

Serving suggestions

• Serve with yoghurt and salad.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions