Palestinian · Lunch, Dinner
Maqluba
"Upside-down" Palestinian rice, layered with fried eggplant, cauliflower and chicken.
- Calories
- 608 kcal
- Protein
- 32 g
- Carbs
- 65 g
- Fat
- 24 g
- Prep
- 20 min
- Cook
- 40 min
Per serving, for one person.
Contains: tree_nut.
Ingredients
- 120 g Chicken thighs (boneless)
- 100 g Aubergine
- 100 g Cauliflower
- 60 g Basmati rice
- ½ onion Onion
- 1 tsp Baharat spice mix
- ¼ tsp Turmeric
- 8 g Pine nuts
- ½ tbsp Olive oil
- ¼ tsp Salt
Method
- Brown the chicken in half the oil for 6 minutes, then set aside. Fry the eggplant and cauliflower in the remaining oil until golden, about 10 minutes.
- Layer the onion, then the vegetables, then the chicken in a pot; scatter with baharat and turmeric.
- Spread the rice on top and pour over 350ml water; cover and simmer on low for 25 minutes.
- Rest for 5 minutes, then invert onto a plate. Scatter with toasted pine nuts.
More Palestinian recipes
- Musakhan687 kcal · 38 g protein
- Warak enab bi zeit (vegetarian stuffed vine leaves)487 kcal · 13 g protein
More gluten free recipes
- Jollof rice with chicken558 kcal · 31 g protein
- Efo riro (Nigerian spinach stew)575 kcal · 39 g protein
- Egusi soup with chicken516 kcal · 38 g protein
- Groundnut soup with chicken612 kcal · 37 g protein
- Waakye (Ghanaian rice and beans)488 kcal · 18 g protein
- Red red (Ghanaian bean stew with fried plantain)533 kcal · 18 g protein