1. Mix all spices with the washed rice and add 1 tbsp of Lurpak soft butter and set aside.
2. Sprinkle some salt over the sliced eggplants and set aside for 20 minutes to release the moisture.
3. Season the chicken with salt and pepper, then in a large pot, sear over medium high heat until browned. Add the water until fully submerged, let it come to boil for about 20 minutes.
4. Once eggplants have released their moisture, pat dry with kitchen towels, then bake in oven until browned for 20-25 mins.
5. Once the chicken is cooked, remove it from pot and set aside, reserving its water (stock).
6. To start layering, in a pot, brush some butter on the base then place all the tomato slices evenly, followed by the chicken pieces, then the eggplants, then the rice. You can add another layer of eggplants in-between the rice.
7. Add the stock (or water) on top of the rice, make sure the rice is submerged to about 1 cm. Allow it to come to boil over high heat, then reduce heat to low and cover to cook for 40-50 minutes, then add a tablespoon of butter to make the rice fluffier.
8. Remove from heat, allow it to rest for about 10 minutes in the pot before flipping.
9. Garnish with toasted nuts (which are toasted with a tablespoon of butter), chopped parsley, and serve with a side of cucumber yogurt salad.
Tips for the most flavorful Chicken Maqluba
- Why should I use butter in preparing Chicken Maqluba?
The use of butter in cooking rice and roasting nuts gives a velvety texture and enhances the flavors in the Chicken Maqluba. Although the use of Lurpak Soft butter in this recipe is minimal, adding those small quantities in the dish will elevate the taste a great deal.
- How can I get the Chicken Maqluba to hold together?
For a Maqluba that flips nicely and maintains its form, grease the bottom of the pot with Lurpak Soft butter. The butter helps the ingredients slide out of the pot easily, thus retaining the shape and ensuring you get a delicious Maqluba that is also a feast for your eyes.