Ingredients:
- 2 cups long-grain rice
- 1 large eggplant, sliced into rounds
- 2 large tomatoes, sliced into rounds
- 2 medium onions, thinly sliced
- 1 pound boneless chicken thighs, cut into bite-sized pieces
- 4 cups chicken broth
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground black pepper
- 1/4 cup vegetable oil
- Salt, to taste
Instructions:
- Rinse the rice under cold water and soak it in water for 15 minutes. Drain and set aside.
- In a large pot, heat the vegetable oil over medium-high heat. Add the onions and sauté them for 5-7 minutes, or until they’re golden brown.
- Add the chicken to the pot and cook it for 5-7 minutes, or until it’s browned on all sides.
- Add the cinnamon, allspice, cumin, cardamom, and black pepper to the pot, and stir to combine.
- Add the chicken broth to the pot and bring it to a boil.
- Reduce the heat to low, and add the eggplant and tomato slices on top of the chicken in a single layer.
- Spread the rice evenly over the eggplant and tomato slices.
- Season the rice with salt to taste, then pour in enough water to cover the rice by about 1 inch.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot tightly.
- Cook the maqluba for 30-40 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove the pot from the heat and let it sit for 10 minutes.
- To serve, carefully invert the pot onto a large platter, so that the rice is on the bottom and the chicken, eggplant, and tomatoes are on top.
Enjoy your delicious and authentic Palestinian maqluba!
