Makloubeh One-Pot Chicken & Rice
With Mazola® Canola Oil
Recipe created by @makedelicioushappen
SERVING SIZE
6 Servings
TOTAL TIME
1 Hour 45 Minutes
SKILL LEVEL
INTERMEDIATE
Ingredients:
BAKED VEGETABLES:
- 2 eggplants, sliced
- 3-4 potatoes, peeled & sliced
- 2 carrots, sliced
- 1/3 cup Mazola Canola Oil
CHICKEN:
- 5-6 chicken quarters
- 1 onion, quartered
- 2 bay leaves
- 2 tsp whole peppercorns
- 1 tsp whole allspice
- 1 cinnamon stick
CHICKEN RUB & BOIL:
- 1 tbsp paprika
- ½ tsp turmeric
- 1 tsp 7 spice
- 1 tsp allspice
- ½ tsp cinnamon
- ½ tsp ground cloves
- 1 tsp black pepper
- 1 tsp salt
- 2-3 tbsp Mazola Canola Oil
SPICED RICE:
- 3 cups basmati rice, washed & rinsed clear
- 3 tbsp Mazola Canola Oil
- 1.5 tsp turmeric
- 1.5 tsp 7 spice
- 1 tsp allspice
- 1 tsp cinnamon
- ½ tsp ground cloves
Instructions:
VEGETABLES:
Drizzle Mazola Canola Oil on all vegetables, add salt and pepper, toss
Air fry (or bake) at 425 F until cooked and golden, flipped halfway through cooking, about 30 minutes
CHICKEN:
Poach in a large pot, filled with boiling water, enough to cover the chicken
Add whole spices and chicken, lower heat to medium-low, and cook chicken for 30 minutes
Skim any impurities, and save the broth for the rice
Place chicken on a parchment-lined baking sheet, mix the above rub ingredients in a small bowl, and brush over the chicken generously
Broil in a hot oven for 5-7 minutes, until charred and crispy
RICE:
Mix everything in a large mixing bowl until evenly coated
LAYERING:
- 2-3 tomatoes, sliced
- Potatoes
- Carrots
- Lay eggplants on the walls of the pot
- Add rice and smooth it out
- Pour 6 cups of the strained chicken broth over a spoon, to not disturb the layers
- Bring the pot to a boil, cover with a lid, and cook for 20 minutes
- Once done, let it rest for 10-15 mins, do not remove the lid
SERVE:
- Flip onto a tray and serve with fried almonds and garnish with parsley
- Serve with salad and yoghurt
Recipe created by @makedelicioushappen
