Name: Maqlooba Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 cups basmati rice; 1 lb boneless chicken thighs, cut into pieces; 2 medium eggplants, sliced; 2 medium tomatoes, sliced; 2 medium onions, sliced; 4 cloves of garlic, minced; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; Salt and pepper to taste; 3 cups chicken broth or water; Fresh parsley or cilantro, for garnish

How To Make Maqlooba

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Preparation: 20 minutes

Cooking: 1 hour

Total: 1 hour 20 minutes

Serves:

Ingredients

2 cups basmati rice
1 lb boneless chicken thighs, cut into pieces
2 medium eggplants, sliced
2 medium tomatoes, sliced
2 medium onions, sliced
4 cloves of garlic, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt and pepper to taste
3 cups chicken broth or water
Fresh parsley or cilantro, for garnish

Instructions

Rinse the rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
In the same pot, add the sliced onions and cook until golden brown. Add the minced garlic and cook for another minute.
Add the sliced eggplants to the pot and cook until they start to soften. Remove half of the eggplant slices and set aside for later.
Layer the remaining half of the eggplant slices, followed by the sliced tomatoes, and then the browned chicken pieces. Sprinkle the ground cumin, coriander, turmeric, cinnamon, nutmeg, salt, and pepper over the layers.
Spread the soaked and drained rice evenly over the chicken and vegetable layers. Pour the chicken broth or water over the rice, making sure it covers the rice completely.
Bring the pot to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes, or until the rice is cooked and the flavors have melded together.
While the Maqlooba is cooking, heat some oil in a separate pan and fry the reserved eggplant slices until golden brown. Set aside for garnish.
Once the Maqlooba is cooked, remove the pot from heat and let it sit for 10 minutes. Carefully invert the pot onto a large serving platter, making sure to keep the layers intact.
Garnish with the fried eggplant slices and fresh parsley or cilantro. Serve hot.