Dinner · Middle Eastern · 25 min
Maqluba with Spiced Turkey Thigh and Roasted Root Vegetables
- Calories
- 917
- Protein
- 80g
- Carbs
- 100g
- Fat
- 22g
Ingredients
- 327.9 g turkey thigh
- 79.1 g long-grain white rice
- 0.5 each yellow onion
- 2 clove garlic
- 1 tsp ground turmeric
- 0.5 tsp ground cinnamon
- 0.75 tsp salt
- 0.75 cup water
- 68.8 g sweet potato
- 8.4 g sesame oil
- 172 g sugar snap peas
Method
- 01Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with 2.5 g of sesame oil and roast on a baking sheet until tender and caramelized at the edges, about 20 minutes.
- 02Heat the remaining 5 g of sesame oil in a heavy-bottomed pot over medium-high heat. Sear the turkey thigh pieces with half of the salt until golden brown, about 6-8 minutes, ensuring an internal temperature will reach 165°F (74°C) during braising. Remove turkey and set aside.
- 03In the same pot, sauté the chopped yellow onion and minced garlic for 3 minutes until softened. Stir in dry long-grain white rice, ground turmeric, ground cinnamon, and remaining salt, toasting slightly for 1 minute.
- 04Arrange the seared turkey at the bottom of the pot, layer the roasted sweet potatoes over it, and pour the rice and 177 ml of water evenly on top.
- 05Bring to a boil, then cover tightly with a lid, reduce heat to low, and simmer for 18 minutes until the rice is tender and liquid is absorbed. Remove from heat and let rest covered for 10 minutes.
- 06Place a large serving platter over the top of the pot. Carefully and firmly invert the pot onto the platter in one motion. Rest for 1 minute before lifting the pot to reveal the layered maqluba.
- 07Scatter the blanched sugar snap peas over and around the top. Serve hot.
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