Yum Yum for carbs buuuut for every once in a while :)
This rice dish is so presentable and fun to make. Upside down or maqlooba is basically layers of vegetables, rice, and your choice of protein all layered up.
Today, I prepared this beautiful dish with a biiiig twist and everyone went yum yum.
Ingredients:
1 sliced onion
1 small eggplant
1 big Idaho potato
2 boneless skinless chicken breasts
1 cup basmati rice
1 chopped cilantro
Salt to taste
1 tbsp caraway
1/4 cup olive oil
2 cups sunflower oil for frying
1 packet of persian sumac for chicken marinade*(If you cannot find the packet, create your own. In a bowl, mix 2 tbsp sumac, 1/3 cup sunflower oil, 1 tsp white vinegar, 2 tsp fresh minced garlic, 1 lemon juice, salt, a pinch of black pepper and a pinch of paprika)
Preparation:
Cut chicken breasts into big chunks. Marinade for about two hours.
In the meantime, heat 2 cups sunflower oil. Peel potato and cut into cubes. Add a pinch of salt to potatoes and fry(golden brown)
With skin on, cut eggplant into small cubes. Add a pinch of salt to eggplant and fry( golden brown)
Prepare a deep skillet, add olive oil to skillet and fry onions until dark brown. Remove onions from skillet then add chicken to skillet and cook for about 10 minutes or until completely cooked. Remove chicken from skillet. Place chicken in a food processor to shred.
Wash rice. Add rice to skillet. Add a pinch of salt and a pinch of caraway to rice. Roast rice on high heat for 3 minutes. Add potatoes and eggplant to rice. Add two cups boiled water to rice. Cover and simmer on low heat.
Pulse chicken on low for couple minutes.
Serve rice on a platter with shredded chicken on top.
Garnish with cilantro
Sahtein/Enjoy
This rice dish is so presentable and fun to make. Upside down or maqlooba is basically layers of vegetables, rice, and your choice of protein all layered up.
Today, I prepared this beautiful dish with a biiiig twist and everyone went yum yum.
Ingredients:
1 sliced onion
1 small eggplant
1 big Idaho potato
2 boneless skinless chicken breasts
1 cup basmati rice
1 chopped cilantro
Salt to taste
1 tbsp caraway
1/4 cup olive oil
2 cups sunflower oil for frying
1 packet of persian sumac for chicken marinade*(If you cannot find the packet, create your own. In a bowl, mix 2 tbsp sumac, 1/3 cup sunflower oil, 1 tsp white vinegar, 2 tsp fresh minced garlic, 1 lemon juice, salt, a pinch of black pepper and a pinch of paprika)
Preparation:
Cut chicken breasts into big chunks. Marinade for about two hours.
In the meantime, heat 2 cups sunflower oil. Peel potato and cut into cubes. Add a pinch of salt to potatoes and fry(golden brown)
With skin on, cut eggplant into small cubes. Add a pinch of salt to eggplant and fry( golden brown)
Prepare a deep skillet, add olive oil to skillet and fry onions until dark brown. Remove onions from skillet then add chicken to skillet and cook for about 10 minutes or until completely cooked. Remove chicken from skillet. Place chicken in a food processor to shred.
Wash rice. Add rice to skillet. Add a pinch of salt and a pinch of caraway to rice. Roast rice on high heat for 3 minutes. Add potatoes and eggplant to rice. Add two cups boiled water to rice. Cover and simmer on low heat.
Pulse chicken on low for couple minutes.
Serve rice on a platter with shredded chicken on top.
Garnish with cilantro
Sahtein/Enjoy