Makloubeh

30 mins
Serves 1
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Directions

  1. 1Toss cauliflower, peeled and sliced eggplant (1/2 inch coins), and thinly sliced potatoes onto a sheet tray.
  2. 2Toss cauliflower, peeled and sliced eggplant (1/2 inch coins), and thinly sliced potatoes onto a sheet tray.
  3. 3Toss cauliflower, peeled and sliced eggplant (1/2 inch coins), and thinly sliced potatoes onto a sheet tray.
  4. 4Spray vegetables with a light layer of oil and sprinkle with salt.
  5. 5Spray vegetables with a light layer of oil and sprinkle with salt.
  6. 6Spray vegetables with a light layer of oil and sprinkle with salt.
  7. 7Bake at 425 until cooked through (about 25 minutes, flipping halfway).
  8. 8Bake at 425 until cooked through (about 25 minutes, flipping halfway).
  9. 9Bake at 425 until cooked through (about 25 minutes, flipping halfway).
  10. 10Season chicken legs with allspice, cumin, coriander, turmeric, cardamom, and salt. Spray with oil and flip, repeating the seasoning process.
  11. 11Season chicken legs with allspice, cumin, coriander, turmeric, cardamom, and salt. Spray with oil and flip, repeating the seasoning process.
  12. 12Season chicken legs with allspice, cumin, coriander, turmeric, cardamom, and salt. Spray with oil and flip, repeating the seasoning process.
  13. 13In a large deep pot, sear chicken skin-side down until caramelized.
  14. 14In a large deep pot, sear chicken skin-side down until caramelized.
  15. 15In a large deep pot, sear chicken skin-side down until caramelized.
  16. 16Layer the cooked vegetables (eggplant, cauliflower, potatoes) over the chicken in the pot.
  17. 17Layer the cooked vegetables (eggplant, cauliflower, potatoes) over the chicken in the pot.
  18. 18Layer the cooked vegetables (eggplant, cauliflower, potatoes) over the chicken in the pot.
  19. 19Add washed basmati rice, vegetable broth, bay leaf, and cinnamon stick.
  20. 20Add washed basmati rice, vegetable broth, bay leaf, and cinnamon stick.
  21. 21Add washed basmati rice, vegetable broth, bay leaf, and cinnamon stick.
  22. 22Bring to a boil, then cover and cook for 20-30 minutes.
  23. 23Bring to a boil, then cover and cook for 20-30 minutes.
  24. 24Bring to a boil, then cover and cook for 20-30 minutes.
  25. 25Let the Makloubeh rest before inverting onto a serving tray.
  26. 26Let the Makloubeh rest before inverting onto a serving tray.
  27. 27Let the Makloubeh rest before inverting onto a serving tray.

Ingredients

  • 4 Chicken legs
  • 4 Chicken legs
  • 4 Chicken legs
  • 3 Cups Rice
  • 3 Cups Rice
  • 3 Cups Rice
  • 6 Cups Water or Stock
  • 6 Cups Water or Stock
  • 6 Cups Water or Stock
  • 0.5 Cauliflower Head
  • 0.5 Cauliflower Head
  • 0.5 Cauliflower Head
  • 1 Potato
  • 1 Potato
  • 1 Potato
  • 1 Eggplant
  • 1 Eggplant
  • 1 Eggplant
  • 0 Oil
  • 0 Oil
  • 0 Oil
  • 1 Tbsp Salt
  • 1 Tbsp Salt
  • 1 Tbsp Salt
  • 1 Tsp cumin
  • 1 Tsp cumin
  • 1 Tsp cumin
  • 2 Tsp Turmeric
  • 2 Tsp Turmeric
  • 2 Tsp Turmeric
  • 2 Tsp Cardamom
  • 2 Tsp Cardamom
  • 2 Tsp Cardamom
  • 1 tsp coriander
  • 1 tsp coriander
  • 1 tsp coriander
  • 2 Tsp All Spice
  • 2 Tsp All Spice
  • 2 Tsp All Spice
  • 1 Cinnamon stick
  • 1 Cinnamon stick
  • 1 Cinnamon stick
  • 1 Bay Leaf
  • 1 Bay Leaf
  • 1 Bay Leaf
  • 2 tsp cardamom
  • 2 tsp cardamom
  • 2 tsp cardamom

Equipment

sheet trayovenlarge deep pot with lidcutting board