Roasted chicken and vegetables maqluba
| Preparation time | 40 minutes |
| cooking time | 110 minutes |
| enough for | 6 people |
| cooking method | Fry, boil, bake and saute |
the components
- kilogram of chicken .
- A large onion cut into quarters.
- Ten grains of black pepper love.
- two bay leaves.
- A tablespoon of mixed spice.
- A teaspoon of turmeric.
- Half a tea spoon of cinnamon.
- ¼ teaspoon of black pepper.
- Two teaspoons of salt.
- One large eggplant, cut into thick slices.
- Small head cut off from the flower.
- Two large sweet potatoes, cut into thick slices.
- Two pods of hot pepper, cut into rings.
- Two and a half cups of basmati rice.
Decorating Ingredients:
- Fried nuts.
- Fried onion.
How to prepare
- Put the chicken in a deep saucepan, cover it with water, and put the saucepan over a medium heat until the water boils, and foam is formed, and get rid of the foam.
- Add onions, peppers, bay leaf, and leave the chicken on the fire for fifty minutes, or until it is cooked.
- Take the chicken out of the pot, put it on a side dish, then filter the chicken broth, add the mixed spice, turmeric, cinnamon, pepper and salt to it, and stir all these ingredients until they are mixed using a fork.
- Put an amount of oil about five centimeters high in a deep frying pan over a medium heat.
- Fry the eggplant slices until they acquire a golden color, and then remove the eggplant from the oil, and place it on a piece of kitchen paper; In order to get rid of excess oil.
- Fry the flower until golden, then remove the flower from the oil, and place it on kitchen paper.
- Fry the potatoes until golden, then remove them from the oil and place them on a piece of kitchen paper.
- Fry the pepper slices until golden, then remove them and place them on a piece of kitchen paper.
- Wash the rice several times, then soak it for half an hour.
- Equip a wide tray, with high edges.
- Distribute a few fried onions in the tray, then distribute the chicken pieces, then eggplant, flower, potatoes, and pepper, then distribute more fried onions.
- Filter the rice, and distribute it over the chicken mixture, and fried vegetables.
- Pour the broth over the rice and fried vegetables , preferably, the amount of broth is approximately five and a half cups.
- Cover the inverted tray with a piece of aluminum foil.
- Place the tray in the oven for an hour, until the rice is browned and the upside-down is done.
- Take out the maqluba from the oven, and bring a serving plate the size of the upside-down tray, then put the dish on the tray, flip the maqluba, and then the chicken and vegetables are upside down and ready to be served.
upside down eggplant
| Preparation time | 45 minutes |
| cooking time | 100 minutes |
| enough for | 6 people |
| Difficulty level | medium |
| cooking method | Frying, sautéing, boiling, boiling and roasting |
the components
- Five medium-sized peeled eggplants.
- Seven hundred and fifty grams of lamb bananas, cut into medium-sized pieces.
- Three hundred and fifty grams of butter.
- One onion cut.
- Three grains of carrots.
- Two balls.
- Three cloves of garlic.
- One sheet of bay leaf.
- Two sticks of thyme.
- Two cardamom.
- One stick of cinnamon.
- Four grains of cloves.
- A little parsley.
- Three cups of Egyptian rice, or basmati rice.
- Four cups of meat broth .
- Olive oil.
- Salt and black pepper – to taste.
- a quarter cup of roasted nuts; Pine nuts, and pistachios.
How to prepare
- Heat two hundred grams of butter in a saucepan until it turns golden, then add the lamb bananas, and saute them well.
- Add a little salt, spices, onions, carrots, balls, garlic, bay leaf, thyme, cardamom, cinnamon, cloves, parsley, and water, wait until the water boils, get rid of the sigh and foam that forms on the face, cover the pot, and leave it on the fire Low heat for an hour and a half, or until meat is tender.
- Cut the eggplants into circles of medium thickness, sprinkle them with a little salt, and leave them in a colander, then drain the eggplants from the water extracted from it, fry them in a large amount of oil, then remove them from the oil and filter them.
- Take out the pieces of meat from the broth after its maturity, and filter the broth.
- Add the eggplant to the meat broth, and boil it a little with it, taking into account leaving a little eggplant for decoration.
- wash rice in cold water; To get rid of the starch, soak it for half an hour, and drain it well from the water.
- Melt the butter in a deep saucepan, add the rice, and saute it for five minutes, or until it roasts, then add the meat broth with eggplant, cover the pot, and leave it on a low heat for fifteen minutes.
- Prepare a mold for the upside down , sprinkle it with a little roasted pine nuts and pistachios, then put the pieces of meat in the mold, and put a layer of the remaining eggplant on top for decoration, then put the rice, and put the eggplant pieces in the rice on the edges of the mold, taking into account a little pressure on them.
- Invert the mold on the serving plate, and sprinkle the Dakka seasoning on the face of the dish.