3 ½ lbs whole chicken, cut up
2 ttsp kosher salt
1 tsp black pepper
6 whole cloves
6 green cardamom
3 Bay leaves
1 medium onion, quartered and unpeeled
4 cups water
1 lb eggplant cut into ½-inch half moons
1 tbsp table salt
3-5 large carrots, peeled, and cut into 2-inch chunks, cut large chunks in half lengthwise
1 small head cauliflower, cut into florets
1 medium russet potato, peeled and cut into 1-inch cubes
2Tbsp olive oil
2 ½ cups long grain rice.
Cold water
3 cups boiling water.
2 ½ Tbsp olive oil
¾ cup broken vermicelli ( from halal market)
1 Tbsp table salt
1 tsp ground turmeric
¾ tsp ground cinnamon
½ tsp ground allspice
¼ tsp ground cloves
½ tsp MSG (optional)
3 cloves garlic, grated
⅓ cup pine nuts.
Labneh
Tomatoes
Cucumber
Red onion
Lemon juice
Olive oil
Minced fresh parsley
The night before cooking, combine nice chicken, salt pepper, cardamom, cloves, and bay leaves, in a large bowl and toss well to evenly distribute the seasoning. Transfer to ziplock bag and refrigerate overnight.
Pre heat oven to 400°F.
Toss eggplant with a generous amount of table salt and let drip in a colander over the sink for 30 minutes.
Press eggplant with paper toweling to remove water and then combine eggplant, carrots, cauliflower and potato in a large bowl. Add 2 Tbsp olive oil and toss to coat vegetables. Transfer vegetables to a half sheet pan lined with parchment and roast for 40-45 minutes until somewhat browned.
Transfer chicken and seasonings a Dutch oven. Add quartered onion and 4 cups water. Bring to a boil, then reduce heat, cover and simmer for twenty minutes.
While chicken is poaching, put dry rice in a large bowl and cover with a generous amount of cold water. Stir gently, and let soak for 30 minutes.
Remove vegetables from oven and let cool to room temp.
Remove chicken from broth and place on a plate until ready to assemble. Strain broth and reserve. Discard onion and spices.
Drain rice. Then add 3 cups boiling water and let soak for 30 minutes.
Drain rice again into a colander and reserve until later.
Heat 2 ½ Tbsp olive oil in a skillet over medium high heat. When hot, add vermicelli, and toast stirring gently until browned.
Add 1 Tbsp salt, turmeric, cinnamon, allspice, cloves, MSG (if using), and grated garlic to vermicelli and cook, tossing frequently until very fragrant. Add rice and gently stir to combine with vermicelli and spices.
Place chicken back in Dutch oven, arranging neatly on the bottom. Add roast vegetables on top of chicken. Then add rice mixture on top of vegetables and press down firmly.
Add 4 cups of reserved chicken broth, and add enough water to submerge the rice.
Bring just to a boil, then cover with lid and cook for twenty minutes, pausing after ten minutes to gently stir the less-cooked rice on the surface into the more-cooked rice below, until liquid is absorbed into rice.
Remove from heat and let rest 10 minutes.
Invert a large platter over the top of the pot, and then invert pot onto platter. Let rest another ten minutes to settle.
toast pine nuts in a dry skillet until golden. Reserve.
Carefully remove pot, and garnish Maqluba with toasted pine nuts. Serve with Tzatziki and tomato-cucumber salad, and flat bread.