Chicken Maqluba

Ingredients

• 2½ lb bone-in, skin-on chicken thighs
• 2 cup long-grain rice
• 1 large eggplant
• 2 medium potatoes
• 2 cup cauliflower florets
• 1 medium onion
• 4 garlic cloves
• 4 cup chicken broth
• ½ cup olive oil
• 2 tbsp maqluba spice blend
• 1 tsp turmeric
• 1½ tsp salt
• ½ tsp black pepper
• ¼ cup pine nuts (optional)
• ¼ cup fresh parsley (optional)
• ½ cup plain yogurt (optional)

Steps

1. Season chicken thighs with 1 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon maqluba spice blend. In a large pot, brown chicken in 2 tablespoons olive oil over medium-high heat until golden, then remove and set aside.
2. Slice eggplant and potatoes into 1/2-inch rounds. Toss eggplant, potatoes, and cauliflower with remaining olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Fry vegetables in batches in the same pot until golden and tender-crisp, then remove and set aside.
3. Drain and rinse rice. In the same pot, sauté chopped onion and minced garlic until softened. Stir in remaining 1 tablespoon maqluba spice blend and turmeric, cooking for 1 minute until fragrant.
4. Layer the pot: Arrange browned chicken at the bottom. Neatly layer the fried eggplant, potatoes, and cauliflower over the chicken. Spread the rinsed rice evenly on top of the vegetables.
5. Pour chicken broth over the rice and vegetables. Add remaining 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 30-35 minutes, or until all liquid is absorbed and rice is cooked.
6. Remove from heat and let rest, covered, for 10-15 minutes. Carefully place a large serving platter over the pot, then, holding both firmly, invert the pot onto the platter. Gently lift the pot to reveal the maqluba.
7. Garnish with toasted pine nuts and fresh parsley, if desired. Serve hot with a side of plain yogurt.