Palestinian Upside-Down Chicken and Rice (Maqlubeh)

Total Time: 2 hr Servings: 8 servings Source:

Ingredients

2 CUPS BASMATI RICE

KOSHER SALT AND GROUND BLACK PEPPER

1½ POUNDS BONE-IN, SKIN-ON CHICKEN THIGHS, TRIMMED

4 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED

⅓ CUP SLIVERED ALMONDS

8 OUNCES CAULIFLOWER FLORETS (1-INCH PIECES)

8 MEDIUM GARLIC CLOVES, CHOPPED

4 TABLESPOONS (½ STICK) SALTED BUTTER, MELTED

4 TEASPOONS GROUND CUMIN

1 TABLESPOON GROUND ALLSPICE

2 TEASPOONS GROUND TURMERIC

1 TEASPOON GRATED NUTMEG

½ MEDIUM EGGPLANT (ABOUT 8 OUNCES), SLICED INTO ¼-INCH-THICK ROUNDS

1 QUART LOW-SODIUM CHICKEN BROTH

Directions

01 In a large bowl, combine the rice and 2 tablespoons salt. Add water to cover by 1 inch, then set aside. Have ready a lidded pot that measures 9½ to 11 inches in diameter and 4 to 6 inches deep. Cut 2 rounds of kitchen parchment the size of the pot.

02 Season the chicken all over with salt and pepper. Set the pot over medium and heat 1 tablespoon of the oil until shimmering. Add the chicken skin down and cook until browned, about 10 minutes. Transfer to a plate and set aside. Remove the pot from heat. Place 1 parchment round on the bottom, then turn to coat it with fat.

03 Add the remaining 3 tablespoons oil to the parchment-lined pot, then sprinkle evenly with the almonds. Drain the rice in a fine mesh strainer, then rinse under cool running water and drain again. Scatter 1 cup of the rice in a thin, even layer over the almonds. In a medium bowl, mix together the remaining rice with the cauliflower, garlic, butter, cumin, allspice, turmeric, nutmeg and 1¾ teaspoons each salt and pepper. Reserve ½ cup of this mixture, then distribute the remainder in an even layer in the pot.

04 Place the chicken in the pot, slightly nestling the pieces into the rice-cauliflower layer; discard any accumulated juices. Shingle the eggplant slices over the chicken in an even layer. Sprinkle with the reserved ½ cup rice.

05 Pour the broth into the pot (it will not fully cover the eggplant), then bring to a boil over medium-high. Set the second parchment round over the food, the cover the pot with the lid. Cook for 5 minutes, reduce to low and cook, undisturbed, for 35 minutes.

06 Remove the pot from the heat, uncover and let stand for 15 minutes. Remove the parchment, then invert a serving platter onto the pot. Holding the platter against the pot, carefully invert the two together; leave the pot overturned on the platter and let rest for about 10 minutes. Slowly lift off the pot and, if needed, remove and discard the parchment.