Cauliflower and Chicken Makloubeh
Discover the flavorful layers of Middle Eastern comfort food with this Cauliflower and Chicken Makloubeh recipe. "Makloubeh," meaning "upside-down" in Arabic, is a show-stopping rice dish that combines tender chicken thighs, golden fried cauliflower, aromatic basmati rice, and a medley of warm spices like cinnamon, turmeric, and allspice. The magic happens when you flip the pot to reveal the perfectly layered masterpiece, including a base of caramelized tomatoes that prevents sticking and adds a subtle sweetness. Garnished with slivered almonds and fresh parsley, this visually stunning dish is perfect for family gatherings or special occasions. With simple ingredients, step-by-step layering, and bold seasoning, this recipe brings the rich culinary traditions of the Levant right to your table. Serve warm, and watch as everyone savors this one-pot wonder!
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Ingredients
- 4 pieces Chicken thighs (bone-in, skinless)
- 1 medium head Cauliflower
- 2 cups Basmati rice
- 0.25 cup Vegetable oil
- 1 large Onion
- 1 large Tomato
- 3 pieces Garlic cloves
- 1 piece Cinnamon stick
- 1 teaspoon Ground allspice
- 0.5 teaspoon Ground turmeric
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 pieces Cardamom pods
- 2 pieces Bay leaves
- 4 cups Chicken stock
- 0.25 cup Slivered almonds (optional, for garnish)
- 2 tablespoons Fresh parsley (optional, for garnish)
Directions
Step 1
Rinse the basmati rice under cold water until the water runs clear, then soak it in warm water with a teaspoon of salt for 30 minutes. Drain before using.
Step 2
Cut the cauliflower into medium-sized florets. Heat half of the vegetable oil in a large frying pan over medium heat. Fry the cauliflower florets until golden brown on all sides. Remove and set aside on paper towels to drain excess oil.
Step 3
In the same pan, add the remaining vegetable oil. Thinly slice the onion and sauté it until golden and softened. Remove and set aside.
Step 4
Season the chicken thighs with salt, black pepper, and half of the ground turmeric. In a large pot, sear the chicken thighs on both sides until browned, about 4-5 minutes per side. Remove and set aside.
Step 5
Slice the tomato into rings. Arrange the tomato slices at the bottom of the pot in a single layer to prevent the rice from sticking.
Step 6
Layer the cooked chicken thighs over the tomatoes. Sprinkle the ground allspice and remaining turmeric over the chicken.
Step 7
Layer the fried cauliflower florets over the chicken, followed by the sautéed onions.
Step 8
Spread the drained rice evenly over the top of the cauliflower and onions.
Step 9
Nestle the cinnamon stick, cardamom pods, and bay leaves into the rice layer.
Step 10
Pour the chicken stock over the rice, ensuring it is fully submerged by about 1 inch. If necessary, add more stock or water.
Step 11
Place the pot on high heat and bring the mixture to a boil. Reduce the heat to low, cover with a tight-fitting lid, and let it simmer for 40-45 minutes, or until the rice is fully cooked and the liquid is absorbed.
Step 12
Once cooked, let the pot rest for 10-15 minutes before attempting to flip.
Step 13
To serve, place a large serving plate or tray over the pot, then carefully and firmly flip the pot upside down. Gently tap the base to ensure the contents release evenly onto the tray.
Step 14
Garnish with slivered almonds and fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
| Serving size | (3169.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2607.5 |
| Total Fat 128.2g | 0% |
| Saturated Fat 21.8g | 0% |
| Polyunsaturated Fat 33.9g | |
| Cholesterol 461.2mg | 0% |
| Sodium 7974.0mg | 0% |
| Total Carbohydrate 181.6g | 0% |
| Dietary Fiber 22.7g | 0% |
| Total Sugars 38.8g | |
| Protein 190.9g | 0% |
| Vitamin D 20IU | 0% |
| Calcium 491.6mg | 0% |
| Iron 22.1mg | 0% |
| Potassium 3488.2mg | 0% |
Source of Calories