MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lawrence Of Arabia Maqluba
 Categories: Poultry, Vegetables, Rice, Nuts, Herbs
      Yield: 6 servings
 
      4 lb Chicken; cut up
      1 lg Onion; chopped
      1 md Eggplant; sliced, salted
      1 md Cauliflower; in bite-size
           - florets
  1 1/2 c  Rice
      3 c  Chicken broth
      1 ts Chilli spice mix
      1 ts Turmeric powder
      3 tb Extra virgin olive oil
      2 tb Pine nuts
      2 tb Coriander leaves chopped
      1 ts Baharat spice mix or garam
           - masala
 
  Heat the olive oil on a medium heat in a frying pan Add
  the chopped onions and saute, stirring frequently, until
  they are softened and almost translucent, about 10 minutes.
  Add chicken pieces to the onion pan, and sprinkle
  liberally with salt and spices. Brown the meat on both
  sides.
  
  In a deep pot or dutch oven , sprinkle a few tablespoons
  of rice evenly at the bottom. Transfer the browned
  chicken pieces and sauteed onions to this pot, on top of
  the thin layer of rice.
  
  In the frying pan, saute the eggplant slices and then
  add them to the deep pot on top of the chicken in an
  even layer.
  
  Saute cauliflower florets and add as the next layer.
  
  Cover mixture with rest of the rice, then pour broth
  over the top, and season dish with salt and pepper.
  
  Cover the pot with its lid, and cook over low heat for
  about 40 minutes.
  
  Once cooked,allow the dish to cool for 10 minutes before
  opening the lid.
  
  Place a large serving plate squarely on top of the pot
  and turn the chicken and rice upside down onto the
  serving dish.
  
  Garnish with toasted pine nuts and freshly-chopped
  cilantro.
  
  RECIPE FROM: https://www.hungryforever.com
  
  Uncle Dirty Dave's Archives
 
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