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chicken maqluba recipe

Written on Wednesday, November 9, 2016 | 8:56:00 AM




Serves4–6

Ingredients : 
- butter, for greasing
- 1 large aubergine, sliced into rounds
- 4 tbsp olive oil
- 8 skinless, boneless chicken thighs
- 1 large onion, thickly sliced
- 2 bay leaves
- 1⁄2 tsp turmeric
- 1⁄2 tsp cinnamon
- 1⁄2 tsp ground cardamom
- pinch of cloves
- 4 garlic cloves, sliced
- up to 1 litre chicken stock
- 2 medium tomatoes, sliced
- 300g basmati rice, well rinsed
- 20g butter
- pinch of saffron
- 25g pine nuts
- a few sprigs of parsley and coriander, to garnish
- sea salt and freshly ground black pepper

YOGHURT SAUCE
- small bunch of fresh coriander, very finely chopped
- 1⁄2 tsp dried mint
- 1 tsp ground coriander
- 1 garlic clove, crushed or grated
- 1 tbsp lemon juice
- 300ml natural yoghurt

Preparation Method :
1) Butter your frying pan and line it with baking parchment. Butter the baking parchment too.

2) Preheat the oven to 200°C/Fan 180°C/Gas 6. Arrange the aubergine slices over a baking tray, brush them with olive oil and sprinkle them with salt. Roast them in the oven for about 30 minutes, turning them once or twice until the slices are well coloured, soft and still plump. Remove them from the oven and set them aside.

3) Heat the rest of the olive oil in a large casserole dish or saucepan. Add the chicken thighs and cook them on both sides for a few minutes until browned, then remove them and set aside. Add the onion and sauté for a few minutes until lightly golden, then stir in the bay leaves, spices and garlic. Stir for a minute or so, then put the chicken back in the casserole and pour in the stock. Cover and simmer for about 10 minutes. Remove the chicken and onion from the stock and set them aside.

4) To assemble the maqluba, arrange the aubergine and tomato slices over the base of the lined pan – it’s fine to overlap them. Add the chicken, making sure some will be visible in any gaps between the tomatoes and aubergines when you turn the maqluba out. Sprinkle the onion on top.

5) Sprinkle over the rice, making sure it covers the vegetables and chicken in an even layer. Measure out 650ml of the chicken stock and pour it over the rice. Do this slowly and carefully so the rice doesn’t float up and shift around. Press down on the rice with the back of a spoon so it is all completely covered and add a little more stock if necessary. Season with salt and pepper.

6) Bring to the boil, then turn the heat down to a simmer and cover the pan. Cook for 20–25 minutes, by which time the liquid should have been absorbed. Remove the pan from the heat and leave it to stand for a further 15 minutes.

7) To serve, turn the maqluba out on to a large serving dish. It should drop on to it easily, thanks to the baking parchment. Peel off the baking parchment. Melt the butter in a small saucepan and add the saffron and pine nuts. Toast for a couple of minutes, then pour this over with maqluba and garnish with parsley and coriander.

8) To make the sauce, combine the ingredients and season with salt and pepper. Serve on the side.

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