Chicken Maqluba

Name: Chicken Maqluba
Yield: Serves 6 servings
Ingredients: 1 boneless, skinless chicken breast; 2 large onions, sliced into wedges; 1 green bell pepper, sliced into strips; 2 medium tomatoes, peeled and finely chopped; 2 cups (about 360 ml) basmati rice, rinsed and soaked for 15 minutes in hot water; 2 tablespoons butter; 4 tablespoons vegetable oil; 1 teaspoon mustard; 1/2 teaspoon ground black pepper; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/2 teaspoon ground turmeric; 1/4 teaspoon saffron; 2 tablespoons rose water; Salt to taste; 3 1/2 cups (about 840 ml) hot water

Sawsan Zgheib @GulBahar

Lebanon

A very delicious traditional dish.

Sawsan Zgheib @GulBahar

Lebanon

A very delicious traditional dish.

Saved

Ingredients

Serves 6 servings

1boneless, skinless chicken breast
2large onions, sliced into wedges
1green bell pepper, sliced into strips
2medium tomatoes, peeled and finely chopped
2 cups(about 360 ml) basmati rice, rinsed and soaked for 15 minutes in hot water
2 tablespoonsbutter
4 tablespoonsvegetable oil
1 teaspoonmustard
1/2 teaspoonground black pepper
1/2 teaspoonground cardamom
1/2 teaspoonground cinnamon
1/4 teaspoonground cloves
1/2 teaspoonground turmeric
1/4 teaspoonsaffron
2 tablespoonsrose water
Salt to taste
3 1/2 cups(about 840 ml) hot water

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Steps

1

Pour the rose water over the saffron and set aside until the saffron softens and turns yellow.
2

Cut the chicken as desired, or leave whole pieces according to your preference.
3

In a pot with low handles (so you can flip it later), sauté the chicken in butter and oil until fully cooked.
4

Add salt and spices, and mix well.
5

Add the onions and stir until they become soft.
6

Add the bell pepper, then the tomatoes and mustard, and mix.
7

Add the saffron with rose water and stir.
8

Spread the chicken and vegetables evenly on the bottom of the pot, then layer the rice evenly over the top.
9

Slowly pour the hot water over the rice to keep the layers in place.
10

Taste the water to check the salt and adjust as needed.
11

When the water comes to a boil, reduce the heat and let it cook until the rice is done.
12

Once the rice is cooked, place a serving platter upside down over the pot, carefully flip the pot, and let it sit for about a minute before lifting the pot off.
13

You can garnish the dish with toasted nuts, tomato slices, and lemon wedges. Enjoy!