Original Iraqi Maqluba

Şule EkşioğluChef

Ingredients

• 4 chicken thighs, cleaned
  4 thighs
• 1 large eggplant, sliced
  1 eggplant
• 1 cup of white rice, washed
  1 cup
• 1/2 cup of vermicelli
  0.5 cup
• 1 tomato, sliced
  1 tomato
• 2 potatoes, sliced
  2 potatoes
• 1 green bell pepper, sliced
  1 bell pepper
• 1 onion
  1 onion
• 2 tablespoons of tomato paste
  2 tablespoons
• Spices
  0
• Black Pepper
  0
• Vegetable Oil
  0

Steps

1. 1

   Place the chicken in a pot of water and boil it. Remove the chicken and set the broth aside.

   Required Tools:

   Pot

   5 min
2. 2

   Fry the potatoes, then the eggplant, then the onion, and finally the vermicelli separately and set them aside.

   Required Tools:

   Frying Pan

   10 min
3. 3

   In the bottom of the pot, add a little oil, then layer the tomato, followed by the potatoes, eggplant, bell pepper, onion, vermicelli, boiled chicken pieces, and finally the rice.

   Required Tools:

   Pot

   5 min
4. 4

   Add 5 cups of chicken broth over the pot until the layers are submerged. You can add water if the broth is not enough. Then add the spices and place the pot over medium heat until the rice absorbs all the broth. Cover the pot.

   Required Tools:

   Pot

   10 min
5. 5

   Remove the pot from the heat and let it sit covered for 10 minutes. Slowly invert the pot onto a tray to maintain the shape of the mold, and serve.

   Required Tools:

   Tray

   10 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Spicesper 100g

Energy350 kcal

Protein10 g

Total Fat15 g

Carbohydrate60 g

Dietary Fiber25 g

Black Pepperper 100g

Energy250 kcal

Protein10 g

Total Fat4 g

Carbohydrate64 g

Dietary Fiber25 g

Vegetable Oilper 100g

Energy884 kcal

Total Fat100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags