Directions
- 1Toss cauliflower, peeled and sliced eggplant (1/2 inch coins), and thinly sliced potatoes onto a sheet tray.
- 2Spray vegetables with a light layer of oil and sprinkle with salt.
- 3Bake at 425 until cooked through (about 25 minutes, flipping halfway).
- 4Season chicken legs with allspice, cumin, coriander, turmeric, cardamom, and salt. Spray with oil and flip, repeating the seasoning process.
- 5In a large deep pot, sear chicken skin-side down until caramelized.
- 6Layer the cooked vegetables (eggplant, cauliflower, potatoes) over the chicken in the pot.
- 7Add washed basmati rice, vegetable broth, bay leaf, and cinnamon stick.
- 8Bring to a boil, then cover and cook for 20-30 minutes.
- 9Let the Makloubeh rest before inverting onto a serving tray.
Ingredients
- 4 Chicken legs
- 3 Cups Rice
- 6 Cups Water or Stock
- 0.5 Cauliflower Head
- 1 Potato
- 1 Eggplant
- 0 Oil
- 1 Tbsp Salt
- 1 Tsp cumin
- 2 Tsp Turmeric
- 2 Tsp Cardamom
- 1 tsp coriander
- 2 Tsp All Spice
- 1 Cinnamon stick
- 1 Bay Leaf
- 2 tsp cardamom
Equipment
sheet trayovenlarge deep pot with lidcutting board
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