JORDANIAN TRADITIONAL MAKLOOBA

By gaster16

Ingredients

• 2 whole chickens, skinned and quartered (or 8 pieces chicken thighs)
• 4-1/2 cups canola oil, plus 3 tablespoons
• 1 teaspoon fresh nutmeg
• 1 teaspoon allspice
• 1 teaspoons cumin powder
• Salt
• 4 saffron threads
• 2 cinnamon sticks
• 5 whole cardamon seeds
• 3 peppercorns
• 5 cups water
• Freshly ground black pepper
• 1 head cauliflower trimmed into florets
• 1 large eggplant, peeled, cubed and salted, make sure to place in a colander so water can drain
• 2 onions halved through the root end and thinly sliced, core still attached
• 4 cups medium grain rice
• 1 cup converted rice
• 1/2 teaspoons ground cardamom
• 1/2 teaspoon allspice
• 3 saffron threads
• 1/2 teaspoons fresh nutmeg
• 1/4 teaspoon fresh ground cinnamon
• 1/4 cup canola oil
• Salt and freshly ground black pepper
• Toasted pine nuts for garnish

Preparation

Step 1

In 5 quart saucepan, brown both sides of chicken in 1/2 cup canola oil. Once browned, add nutmeg, allspice, cumin powder, salt, saffron, cinnamon sticks, cardamom seeds and peppercorns. Add approximately 5 cups water to just cover chicken and bring to a boil. Season with freshly ground pepper. Cover and simmer over low medium heat for 15-20 minutes or until meat begins to pull away from bone. When done, set chicken aside and discard the broth.

Fry cauliflower in large pot with 3 cups canola oil until golden brown. Remove and let drain on paper towels. Once that is done, repeat this process with eggplant. Do not rinse salt off eggplant. Set both fried cauliflower and eggplant aside. Heat 3 tablespoons canola oil in pot that previously contained chicken. When oil is hot, add the feathered onions and cook until they sweat, about 10 minutes. Add cooked chicken, bone and all, cook together for a few minutes then cover and let steep with burner off for 15 minutes. During this time, rinse the rice about 5-6 times until the water runs clear. Put rice in a bowl, stir the spices into the raw rice, and mix well. Add the fried eggplant and cauliflower to the chicken mixture and then put the seasoned rice on top. Pour water into the pot to just barely cover the rice. Bring to a boil, then lower to a simmer and cover. Approximately 10 minutes later add a 1/4 cup of oil and recover. When water is completely gone the dish is done, about 25 minutes or until rice is cooked. Remove pot from heat and let rest for about 10-15 minutes. Place large serving plate on top of dish and flip the pot and plate over. Very carefully lift the pot off the plate and the layered dish is done, add a little garnish and it is ready to serve. Season to taste with salt and pepper.