Ingredients with Measurements:
- 2 cups of basmati rice
- 1 pound of chicken thighs
- 1 eggplant
- 2 potatoes
- 2 tomatoes
- 1 onion
- 4 cloves of garlic
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of turmeric
- 3 cups of chicken broth
Special equipment needed:
- Large pot with a lid
- Cutting board
- Knife
Step-by-step instructions:
1. Rinse the rice and soak it in cold water for 30 minutes.
2. Cut the chicken thighs into small pieces and season with salt, black pepper, cumin, coriander, and turmeric.
3. Cut the eggplant, potatoes, tomatoes, onion, and garlic into small pieces.
4. Heat the olive oil in a large pot over medium heat.
5. Add the chicken and cook until browned on all sides.
6. Remove the chicken from the pot and set it aside.
7. Add the eggplant, potatoes, tomatoes, onion, and garlic to the pot and cook for 5 minutes.
8. Add the chicken back to the pot and pour in the chicken broth.
9. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
10. Drain the rice and add it to the pot, making sure it is evenly distributed.
11. Cover the pot with a lid and cook on low heat for 30 minutes.
12. Remove the pot from the heat and let it sit for 10 minutes.
13. Place a large serving platter over the pot and carefully flip it over to release the Makloubeh onto the platter.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for cooking the chicken and vegetables, low heat for cooking the rice.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 400
Fat: 10g
Carbohydrates: 60g
Protein: 20g
Substitutions for ingredients:
- You can use lamb or beef instead of chicken.
- You can use any type of rice instead of basmati rice.
- You can use any type of vegetables you like.
Variations:
- You can add chickpeas or lentils to the Makloubeh for extra protein.
- You can add raisins or almonds for a sweet and nutty flavor.
Tips and tricks:
- Make sure to soak the rice before cooking to prevent it from sticking together.
- Use a large pot with a lid to ensure the rice cooks evenly.
- You can add more or less spices depending on your taste preferences.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Makloubeh in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Makloubeh on a large platter with fresh herbs and lemon wedges.
Garnishes:
Fresh parsley, cilantro, or mint.
Pairings:
Serve with a side of yogurt or cucumber salad.
Suggested side dishes:
Hummus, baba ganoush, or tabbouleh.
Troubleshooting advice:
- If the rice is too dry, add a little more chicken broth or water.
- If the rice is too wet, remove the lid and let it cook for a few more minutes.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Makloubeh is a traditional Palestinian dish that is popular throughout the Middle East.
Flavor profiles:
Savory, aromatic, and slightly spicy.
Serving suggestions:
Serve the Makloubeh as a main dish for lunch or dinner.
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Region: Jordanian