Maqluba, Upside-Down Rice with Chicken and Eggplant

Maqluba, Upside-Down Rice with Chicken and Eggplant : The Palestinian upside-down rice: chicken, eggplant and cauliflower layered with spiced rice, then flipped onto a serving platter.

• 6 servings
• Preparation 30 min
• Cooking 60 min
• Total 90 min
• Level hard
• Devices TM7 · TM6 · TM5

Ingredients : maqluba upside-down rice

• 800 g chicken thighs
• 2 eggplants
• 300 g cauliflower
• 2 tomatoes
• 1 onion
• 350 g long-grain rice
• 1 tbsp allspice
• 1 tsp turmeric
• 2 tsp salt
• 600 ml chicken broth
• 60 ml oil
• 40 g pine nuts

Preparation : maqluba upside-down rice

1. Put the onion in the bowl and chop. Add the chicken, 1 teaspoon of salt and 400 ml of water, then cook. 20 min100°Cspeed 1reverse
2. Cut the eggplants into slices and the cauliflower into florets, then brown them in the oil in a skillet.
3. Line the bottom of a large pot with tomato slices, then add the eggplant, cauliflower and chicken.
4. Mix the rinsed rice with the spices and salt, spread it on top and pour in the hot broth.
5. Cook with the lid on for 10 minutes over high heat, then 25 minutes over low heat. Let rest for 10 minutes.
6. Flip the pot onto a platter, sprinkle with toasted pine nuts and serve.

Storage: 2 days in the refrigerator.