Recipe Instructions:
Ingredients:
• 2 cups basmati rice, rinsed and drained
• 1 lb chicken thighs, bone-in and skin-on
• 2 large onions, thinly sliced
• 1 large eggplant, sliced into rounds
• 1 large tomato, sliced
• 1/2 cup pine nuts, toasted
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• Salt and pepper, to taste
• Vegetable oil, for frying
• Fresh parsley or cilantro, chopped (for garnish)
Instructions:
o Season the chicken thighs with salt, pepper, ground cumin, ground coriander, and ground turmeric.
o In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the chicken thighs on both sides. Remove and set aside.
o In the same pot, sauté the sliced onions until golden brown. Remove half of the onions and set aside.
o Arrange eggplant slices in the pot to cover the bottom.
o Layer tomato slices on top of the eggplant.
o Place browned chicken thighs on top of the tomatoes.
o Sprinkle toasted pine nuts over the chicken.
o Spread rinsed basmati rice evenly over the chicken and vegetables.
o Pour enough water to cover the rice by about an inch. Season with salt.
o Bring to a boil over high heat, then reduce heat to low. Cover and simmer for 30-40 minutes, or until rice and chicken are fully cooked and tender.
o Remove the pot from heat and let it sit for 10 minutes.
o Carefully invert the pot onto a large serving platter, allowing the Maqluba to unmold onto the platter.
o Garnish with reserved caramelized onions and chopped fresh parsley or cilantro.
