Yesterday, I made maqluba which is a Middle Eastern dish for the first time since 2008. It’s one of the good things which came from my relationship with my ex-husband, who taught me to make it. The word maqluba, when translated from Arabic to English means upside down which we’ll get around to a little later. It’s a simple dish which doesn’t have many ingredients but it takes hours to make. I took a bunch of photos so that I can explain it step by step in case any of you want to try making it sometime. It really is delicious. My whole family likes it, which says a lot. I’m only talking about the family for whom I’ve made it here. In this context, other than my sister…most of my family are hesitant to try new things, and even the hesitant ones like it. Okay enough babbling! I’ll get to the recipe now.
Last night I made enough for probably six, give or take.
Whole chicken (cut up)
Three fairly large potatoes (peeled and cut into smallish, thinnish pieces)
Roughly half of a small head of cauliflower (also cut into smallish, thinnish pieces)
1 lb of rice (just regular white rice, although I prefer basmati for this dish)
1 15 oz. can of garbanzo beans (chick peas)
Canola oil (for frying the vegetables)
Olive oil (for backing the chicken)
Large platter to serve
Place chicken into a baking dish and generously douse with olive oil, cover with chopped onions (if you chose to use them), and sprinkle to taste with the seasonings mentioned above. Cover with foil and bake in 350 degree oven until well done. Then remove foil and allow chicken to get well browned.