Ma'aluba
(6 servings)
3 medium onions, sliced
About 4 tablespoons olive oil
6 whole chicken legs
6 threads saffron
1 tablespoon turmeric
½ teaspoon dried thyme
Nutmeg to taste
Pepper to taste
Salt to taste
3 Medium potatoes, sliced
1 small hesd cauliflower, separated into florets
1 medium eggplant, quartered and cut into ½ inch slices, skin on
2 ½ cups basmati rice, washed twice, soaked in cold water for ½ hour and drained
In a large saute pan, cook the onions in about 1 tablespoon of the olive oil over medium heat until
They are brown. Add the chicken legs and cook until they are lightly browned on both sides.
Add the saffron, turmeric, thyme, nutmeg and pepper to taste.
Add cold water to cover the chicken and bring to a gentle boil.
After 20 minutes, add salt to make a slightly salty broth.
While the chicken is cooking, saute the potatoes in about 2 tablespoons of the olive oil
until they are just slightly golden, but not cooked through. Set aside.
Saute the cauliflower in the remaining olive oil until honey-colored. Set aside.
In the same pan, saute the eggplant until lightly browned (add additional oil if needed). Reserving the broth, transfer the chicken to a large casserole, placing the legs skin-side down. Fill in between the chicken legs with eggplant slices. Distribute the cauliflower over the top, then repeat with the potato slices.
Spread the drained rice over the potatoes. Add enough cooking broth to cover.
Place the pot, uncovered, over a medium flame, and let the liquid gently boil for 15 minutes.
Then cover the pot, reduce the heat to low, and cook for 20 -25 minutes (add more liquid if needed).
Check occasionally by removing the cover and smelling, when it smells a little burned, it is ready.
Take a round metal tray and place it on top of the pot.
Turn the pot over onto the tray, patting the top
To release the chicken. Remove the pot.
Or, use a large spoon to transfer the rice, vegetables and chicken to a platter.
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