Dinner · Middle Eastern · 20 min
Maqluba Yarda with Roasted Eggplant, Cauliflower, and Spiced Chicken
- Calories
- 864
- Protein
- 71g
- Carbs
- 89g
- Fat
- 23g
Ingredients
- 270.9 g boneless skinless chicken breast
- 100 g eggplant
- 81.7 g cauliflower
- 89.9 g basmati rice
- 16.4 g raisins
- 1.0963 tbsp extra-virgin olive oil
- 0.5 tsp ground cinnamon
- 0.5 tsp ground allspice
- 0.25 tsp black pepper
- 0.5 tsp salt
- 1 cup water
Method
- 01Season the boneless skinless chicken breast with cinnamon, allspice, black pepper, and half of the salt. Heat half of the olive oil in a heavy-bottomed pot over medium-high heat and sear the chicken until golden brown, about 3-4 minutes per side. Remove chicken and ensure internal temperature will reach 165°F (74°C) after braising.
- 02Add the remaining olive oil to the pot. Sauté the eggplant slices and cauliflower florets until browned and tender, about 5-6 minutes. Remove briefly.
- 03Assemble the maqluba: layer the seared chicken at the bottom of the pot, followed by the eggplant and cauliflower florets, then scatter the raisins over top. Spread rinsed basmati rice evenly over the top layer and sprinkle with the remaining salt.
- 04Gently pour water into the pot to submerge the ingredients. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 18 minutes until rice is tender and water is fully absorbed.
- 05Remove pot from heat and let rest covered for 10 minutes. Place a large platter over the pot and invert with steady hands. Unmold to reveal layered maqluba and serve warm.
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