MAHA SARSOUR'S MAQLUBA (UPSIDE-DOWN CHICKEN AND RICE)
A Palestinian tradition, maqluba means "upside down" in Arabic and is a pot of stewed meat, rice and fried vegetables, cooked and flipped onto a serving dish to form an impressive tower. In Maha Sarsour's version, the rice is richly spiced with cinnamon, allspice and more, and the chicken simmers to tenderness as it gives its flavor to the rice.
Provided by Francis Lam
Categories main course
Time 1h45m
Yield Serves 6 to 8
Number Of Ingredients 24
Steps:
- Cut the eggplant into 1/2-inch-thick half-moons. Season well with salt, and let sit 30 minutes. Place the chicken in a large pot (a 10-inch, 5-quart size is ideal), and season well with salt and 1 teaspoon black pepper, ground cumin, cloves, cardamom pods and bay leaves (ideally, do this the day before). Pour 3 cups of boiling water over the rice. Soak for 10 minutes, then drain well.
- To the chicken, add the onion wedges, 1 tablespoon salt and 4 1/2 cups of water. Bring to a boil, covered, over high heat, then turn down to a simmer, and cook for 20 minutes. Drain the chicken, keeping the broth and discarding the onion and spices.
- Heat 1/2 inch of oil in a large skillet over medium-high heat until shimmering hot, then fry the carrots, in batches if necessary, turning occasionally until browned, about 4 minutes. Drain on paper towels, then season lightly with salt. Repeat with the potato, about 3 minutes per side. Repeat with the cauliflower, about 7 minutes per batch. Finally, press the eggplant with paper towel until dry, then fry the eggplant in one layer until browned, about 4 minutes per batch. Drain on paper towels, but don't season. (If the eggplant is too oily, press on it with paper towels.)
- Pour out the oil, keeping 2 1/2 tablespoons in the pan. Heat it over medium-high heat and add the vermicelli, stirring until browned, about 2 minutes. Add the drained rice and cook, stirring, to dry it out, about 4 minutes. Add 1 tablespoon salt, 1/2 teaspoon black pepper, the turmeric, cinnamon, allspice, ground cloves, Sazón and garlic, and cook, stirring, until very fragrant.
- Place the chicken back in the pot, skin side down. Place the vegetables on top, then rice. Pour in 4 cups of the chicken broth. Press down on the rice; add more broth or water if needed to bring the liquid barely to the level of the rice. Cover the pot and bring to a boil over high heat, then turn it down to medium low. After 10 minutes, carefully stir just the rice to evenly combine the harder rice on top. Repeat after another 10 minutes. After a total of 30 minutes, the rice should be cooked, but not soft, and the liquid should be absorbed.
- Place a very large serving dish on top of the pot, then, protecting your hands (and maybe with a partner), invert the pot onto the dish in one smooth motion. If there is liquid seeping out, spoon it out or soak it up with paper towels. Let the pot rest at least 5 minutes.
- Meanwhile, heat 2 tablespoons of oil in a small pan over medium-high heat until shimmering. Fry the pine nuts, stirring constantly, until browned, about 1 minute. Drain on paper towels.
- Lift off the pot to reveal the maqluba, and scatter the pine nuts all over. Serve with yogurt and chopped tomatoes, cucumbers and parsley on the side, seasoned with lemon, salt and olive oil.
Nutrition Facts : @context http, Calories 777, UnsaturatedFat 22 grams, Carbohydrate 69 grams, Fat 35 grams, Fiber 6 grams, Protein 45 grams, SaturatedFat 9 grams, Sodium 1010 milligrams, Sugar 5 grams, TransFat 0 grams
MOUSAKHAN (PALESTINIAN CHICKEN)
Something my great grandma passed to her daughter who passed it to my father and I. Though it is a bit oily, it is so good. The sumak gives it a touch of lemoniness, and the method makes this the absolute most tender chicken I've ever had.
Provided by alAmira
Categories Chicken
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Wash then wipe the chickens dry with paper towels.
- Rub them inside and out with salt and pepper, then tuck and tie the wings under the body.
- Heat half the oil in a large skillet and fry the chickens one at a time until lightly browned all over, turning often, then set aside.
- Add remaining oil to the pan and saute the onion, stirring, until clear.
- Sprinkle the sumak over the onion, cooking another 2 minutes.
- Remove from heat.
- Split each khoubz or pita bread in half, making 4 halves.
- Place two slightly overlapping in the base of a baking dish large enough to hold both chickens.
- Place a mound of onion in the center of each, using about a quarter of the onion mix only, and place a chicken on top of each, and spread remaining onion mix over the chicken evenly.
- Pour the oil from the pan over the chicken, then cover with remaining bread, making sure to tuck it around the chicken as best as you can.
- This bread covering is what keeps the chicken very moist and flavorful.
- Bake in moderate oven (about 350) for 1 1/2 hours or until chickens are cooked through and tender.
- If the bread browns too much or ack, begins to burn, you can place a piece of foil over the tops to avoid this.
- Serve cut into portions with some of the bread if you wish.
Nutrition Facts : Calories 788.4, Fat 58.2, SaturatedFat 14.9, Cholesterol 230, Sodium 216.6, Carbohydrate 5.6, Fiber 0.8, Sugar 2.4, Protein 57.5
PALESTINIAN CHICKEN
From Steven Raichlen (The Barbecue Bible). Although I think the bone and skin add much to the flavor of grilled chicken, I used boneless, skinless breasts as that is what I had on hand and ordinarily use. I sliced them, and served wrapped in warm, homemade pita bread. Delicious! If you use boneless, skinless breasts, the cooking time will be less than stated. Prep time includes time to marinate.
Provided by GaylaJ
Categories Chicken Breast
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse chicken under cold running water, drain and blot dry with paper towels; arrange breasts in a non-reactive baking dish large enough to hold them in one layer and set aside (I use a large, heavy-duty ziploc bag to marinate them).
- Combine the yogurt, lemon juice, garlic, salt, cinnamon, pepper, cardamom, and cloves in a small bowl and whisk to blend; pour over chicken and spread over breasts to cover completely.
- Cover and let marinate, refrigerated, 4-12 hours (the longer the better).
- Preheat the grill using indirect heat. See note below.
- When ready to cook, oil the grill grate; remove the chicken from the marinade and arrange, skin side down, on the hotter section of the grill. Cook until the skin starts to brown (3-5 minutes). Move to the cooler section of the grill and continue grilling until the skin is thoroughly browned (5-7 more minutes). Watch carefully and use tongs to move pieces away from flare-ups.
- Turn the breasts and move them back to the hotter section of the grill. Brown the second side well (3-5 minutes), then move them back to the cooler side of the grill to finish cooking. The juices will run clear when the meat is pierced.
- Note: If you are using boneless, skinless breasts, cook on direct med-high heat 4-6 minutes per side.
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