Maklube (Maglube) with Chicken

A wonderful option to feed a large group deliciously and heartily. Maklube is the most delicious dish of Arabic cuisine, which means "upside-down" in translation. Maklube has an original taste due to the presence of cinnamon in the recipe. There are many recipes for this dish, it can be made with pork, beef, lamb, with the addition of colored cabbage, bell peppers, etc. I offer the basic recipe for Maklube, which includes five main components - chicken, eggplant, onion, potatoes, and rice. Maklube is usually served with yogurt (laban), vegetable salads in individual bowls for each guest, and pita bread. After the meal, hot sweet tea with mint and marmae (a type of sage) is served.

Chicken

2-3 lbs

Carrot

1 pc

Bay leaf

Black pepper

Onion

4 pcs

Eggplant

2 pcs

Potatoes

3-4 pcs

Rice

2-2.5 cups (preferably basmati)

Cinnamon

1 tsp

Curry

1 tsp

Cumin

1/2 tsp

Cardamom

1/2 tsp

Walnuts

1/2 cup (chopped)

Parsley

To prepare Maklube with Chicken, take the chicken and cut it into portion-sized pieces, 1 piece per person (I didn't have to cut as I used chicken thighs). Bring 6-8 cups of water to a boil, add the chicken, onion, bay leaf, carrot, and black pepper. When the broth boils, remove the foam and add salt. Cook until the meat is ready.

While the broth is cooking, prepare the rice and vegetables. Rinse the rice several times until the water is clear. Soak it in water for 15 minutes. Peel and slice the eggplants into 1/4-1/2 inch slices, sprinkle with salt and let sit for 15 minutes, then pat dry and fry in sunflower oil until golden brown.

Similarly, slice the potatoes, sprinkle lightly with salt, and fry.

Slice the onion thickly and fry until golden brown.

Remove the meat from the broth and also fry until golden brown.

Take a pot with a thick bottom and layer all the ingredients - chicken, onion, eggplants, potatoes, don't forget the spices (you can add a little more salt). Top with rice and carefully pour in the broth, it should cover the rice 1/2-1 inch above. Place the pot over high heat, partially cover, and cook until excess liquid evaporates and the rice starts to "breathe" (about 5-7 minutes).

Now cover with a lid, reduce heat to low, and simmer until cooked through. The dish is usually ready in 30-40 minutes.

Take a large serving dish, cover the pot with it, quickly and carefully invert it. Gently remove the pot and serve Maklube with Chicken, sprinkled with chopped nuts and parsley.

(5/5)