Lawrence of Arabia Maqluba

This Ramadan try out this Classic Upside Down Chicken and Rice dish.  T.E Lawrence would have come across this fantastic dish during his travels across Arabia.

The Bedouin needed to come up with ways to effectively carry ingredients with them and also use cooking methods that could be used in the dessert. This recipe is very easy to prepare although it requires sometime,but be patient. It looks like you have gone into a whole lot of effort and the praise for the taste is going to be great!

featured image : cooking.NY times

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Lawrence of Arabia Maqluba

Upside Down Chicken and Rice

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Course

Dinner, Lunch, Main Dish

Cuisine

Arabian

Prep Time

20 minutes

Cook Time

50 Minutes

Servings

People MetricUS Imperial

Ingredients

• 1 Whole Chicken Cut up
• 1 onion Chopped
• 1 Medium eggplant Sliced and Salted
• 1 Medium Cualiflower Cut into bite sized florets
• 11/2 Cups Rice
• 3 Cups chicken broth
• 1 Teaspoon chilli powder
• 1 Teaspoon Turmeric powder
• 3 Tablespoons extra virgin olive oil
• 2 Tablespoons Pine nuts
• 2 Tablespoons Coriander leave Chopped
• 1 Teaspoon Baharat Spice mix or Garam Masala

Course Dinner, Lunch, Main Dish Cuisine Arabian Prep Time 20 minutes Cook Time 50 Minutes Servings People MetricUS Imperial Ingredients 1 Whole Chicken Cut up 1 onion Chopped 1 Medium eggplant Sliced and Salted 1 Medium Cualiflower Cut into bite sized florets 11/2 Cups Rice 3 Cups chicken broth 1 Teaspoon chilli powder 1 Teaspoon Turmeric powder 3 Tablespoons extra virgin olive oil 2 Tablespoons Pine nuts 2 Tablespoons Coriander leave Chopped 1 Teaspoon Baharat Spice mix or Garam Masala

Votes: 1 Rating: 1 You: Rate this recipe!

Instructions

1. Heat the olive oil on a medium heat in a frying pan Add the chopped onions and saute, stirring frequently, until they are softened and almost translucent, about 10 min. Add chicken pieces to the onion pan, and sprinkle liberally with salt and spices. Brown the meat on both sides.
2. In a deep pot or dutch oven , sprinkle a few tablespoons of rice evenly at the bottom. Transfer the browned chicken pieces and sauteed onions to this pot, on top of the thin layer of rice.
3. In the frying pan, saute the eggplant slices and then add them to the deep pot on top of the chicken in an even layer.
4. Saute cauliflower florets and add as the next layer.
5. Cover mixture with rest of the rice, then pour broth over the top, and season dish with salt and pepper.
6. Cover the pot with its lid, and cook over low heat for about 40 minutes
7. Once cooked,allow the dish to cool for 10 min before opening the lid.
8. Place a large serving plate squarely on top of the pot and turn the chicken and rice upside down onto the serving dish.
9. Garnish with toasted pine nuts and freshly-chopped cilantro.