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The ingredients needed to cook Chicken Maqluba (Iraqi):
- Get 1 Kg Chicken Thighs
- Get 2 Aubergines
- Prepare 3 Tomatoes
- Prepare 2 Onions
- Get 2 Bell Peppers
- Take 4 Potatoes
- Take 2 Cups Rice
- Provide 3 Tbsp Tomato Puree
- Prepare 2 Stock Cube (Chicken/Veg)
- Provide 2 Tbsp Turmeric
- Get 2 Tbsp Cumin
- You need 1 Tbsp Salt
- You need 1 Tbsp Garlic Paste (3 Cloves)
- Use 1 Tbsp Mixed Herbs
- Use Vegetable Oil
Steps to make Chicken Maqluba (Iraqi):
- Season the chicken overnight with Mixed herbs, Turmeric and Cumin. - In a large deep pot, fry garlic and the chicken on both sides for 5-10minutes making sure to season with more Cumin and Turmeric to taste. Remove the chicken and add to a baking tray, cover with foil and place in a 200C heated oven to bake for up to 45minutes.
- In circular shapes, slice the Onions, Aubergines, Bell peppers, Potatoes and Tomatoes, then season with salt. In the same pot, fry the vegetables and set them on paper towel to soak up the extra oil after frying. Align the vegetables neatly at the bottom of the pot layering it from Aubergines, Tomatoes, Bell Peppers, Onions and Potatoes before adding the cooked chicken.
- Wash the rice before cooking and in a separate pot, use the same oil used to fry the chicken and vegetables and add 3 Tbsp Tomato Puree. Add the rice into the pot, sauté for a minute before adding 2 cups of water with 2 Chicken/Veg Stock Cube. Allow the water to start boiling before turning the heat to low. Cover the pot with foil, its own lid followed by two tea towels. Check the rice 10/15minutes later, stirring once ever so gently and adding water if needed.
- Once the rice is cooked, add to the pot of vegetables and chicken making sure its stacked neatly. Cook on a low heat for 10minutes, leave to cool for few minutes and then add a large tray on top of the uncovered pot. Flip over gently and letting it rest for few minutes to hold shape. Remove the pot slowly and gently to avoid the maqluba from collapsing.
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