* 8 chicken drumsticks and thighs * 2 ½ cups Basmati or long-grain rice * 1 large cauliflower head * 2 long eggplants * 2 large potatoes * 5 cups water for boiling and creating the broth * Spices for this recipe: * 1 teaspoon allspice * 2 teaspoons baharat spice or garam masala * ½ teaspoon turmeric * 4 bay leaves * 1 tablespoon salt * ½ tablespoon black pepper
**Directions:**
**Boiling the chicken and making Broth:**
1. Place the chicken pieces and water in a large pot. Turn on the heat and wait for the water to reach a rolling boil. 2. Once the water is boiling, use a large spoon or skimmer to remove any excess fat, foam, or impurities that rise to the water’s surface. 3. Add all the spices (allspice, baharat or garam masala, turmeric, bay leaves, salt, and black pepper) and gently stir to combine. Allow the chicken to simmer for 30 minutes so it becomes tender and absorbs the flavors of the spices. 4. After the chicken is cooked, use tongs to separate it from the broth and transfer it to a plate. Set aside and keep warm.
**Frying the vegetables and chicken:**
1. To prepare for frying, chop the potatoes, eggplants, and cauliflower into bite-sized pieces. 2. Heat a generous amount of vegetable oil over medium heat in a large frying pan. Add the potatoes and fry them until they turn golden brown and crispy outside. 3. Next, fry the cauliflower florets until they are slightly browned and tender. Once fried, move them onto a plate covered with paper towels to soak up any extra oil. Fry the eggplant pieces last, ensuring they become soft and golden brown. Add them to the plate with the other fried vegetables. 4. In the same pan, fry the cooked chicken pieces to give them a crispy exterior. Add more oil if necessary. 5. Transfer all the fried ingredients to the same plate and set aside. Use paper towels to absorb any excess oil.
**Assembling the maqluba:**
1. After frying the chicken and vegetables, it’s time to assemble the Maqluba in a new, deep pot or Dutch oven. 2. Create the first layer by adding 20% of the rice to the bottom of the pot, followed by half of the fried vegetables and chicken pieces. For the second layer, repeat the process with another 20% of the rice and the remaining vegetables and chicken. 3. Finally, add the remaining 60% rice to the pot and carefully pour in the reserved chicken broth. 4. Turn the heat to high and let the pot boil. Once the rice fully absorbs the water, reduce the heat to low and cook for 15 minutes or until the rice is fully cooked and fluffy.
**Serving the Lebanese chicken maqluba:**
1. Place a large round serving plate over the pot to serve the Maqluba. Hold the plate and pot firmly together and quickly flip them upside-down. 2. Carefully lift the pot to reveal the beautifully layered Maqluba, resembling an inverted cake. 3. Optionally, garnish the dish with toasted pine nuts or slivered almonds for added texture and flavor. To complete this delicious Middle Eastern meal, serve the Maqluba with cool, creamy yogurt and a fresh, tangy salad.
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*** For the full recipe visit here: https://yummymideast.com/meat-dishes/savory-and-satisfying-lebanese-chicken-maqluba/
**Ingredients:**
* 8 chicken drumsticks and thighs
* 2 ½ cups Basmati or long-grain rice
* 1 large cauliflower head
* 2 long eggplants
* 2 large potatoes
* 5 cups water for boiling and creating the broth
* Spices for this recipe:
* 1 teaspoon allspice
* 2 teaspoons baharat spice or garam masala
* ½ teaspoon turmeric
* 4 bay leaves
* 1 tablespoon salt
* ½ tablespoon black pepper
**Directions:**
**Boiling the chicken and making Broth:**
1. Place the chicken pieces and water in a large pot. Turn on the heat and wait for the water to reach a rolling boil.
2. Once the water is boiling, use a large spoon or skimmer to remove any excess fat, foam, or impurities that rise to the water’s surface.
3. Add all the spices (allspice, baharat or garam masala, turmeric, bay leaves, salt, and black pepper) and gently stir to combine. Allow the chicken to simmer for 30 minutes so it becomes tender and absorbs the flavors of the spices.
4. After the chicken is cooked, use tongs to separate it from the broth and transfer it to a plate. Set aside and keep warm.
**Frying the vegetables and chicken:**
1. To prepare for frying, chop the potatoes, eggplants, and cauliflower into bite-sized pieces.
2. Heat a generous amount of vegetable oil over medium heat in a large frying pan. Add the potatoes and fry them until they turn golden brown and crispy outside.
3. Next, fry the cauliflower florets until they are slightly browned and tender. Once fried, move them onto a plate covered with paper towels to soak up any extra oil.
Fry the eggplant pieces last, ensuring they become soft and golden brown. Add them to the plate with the other fried vegetables.
4. In the same pan, fry the cooked chicken pieces to give them a crispy exterior. Add more oil if necessary.
5. Transfer all the fried ingredients to the same plate and set aside. Use paper towels to absorb any excess oil.
**Assembling the maqluba:**
1. After frying the chicken and vegetables, it’s time to assemble the Maqluba in a new, deep pot or Dutch oven.
2. Create the first layer by adding 20% of the rice to the bottom of the pot, followed by half of the fried vegetables and chicken pieces. For the second layer, repeat the process with another 20% of the rice and the remaining vegetables and chicken.
3. Finally, add the remaining 60% rice to the pot and carefully pour in the reserved chicken broth.
4. Turn the heat to high and let the pot boil. Once the rice fully absorbs the water, reduce the heat to low and cook for 15 minutes or until the rice is fully cooked and fluffy.
**Serving the Lebanese chicken maqluba:**
1. Place a large round serving plate over the pot to serve the Maqluba. Hold the plate and pot firmly together and quickly flip them upside-down.
2. Carefully lift the pot to reveal the beautifully layered Maqluba, resembling an inverted cake.
3. Optionally, garnish the dish with toasted pine nuts or slivered almonds for added texture and flavor. To complete this delicious Middle Eastern meal, serve the Maqluba with cool, creamy yogurt and a fresh, tangy salad.