Palestinian Upside-Down Maqluba with Chicken, Aubergine and Cauliflower

What you need

• 1 kg (2 1/4 lb) bone-in chicken thighs, about 8, skin removed
• 1 onion, quartered
• 1 cinnamon stick
• 2 bay leaves
• 4 green cardamom pods, lightly crushed
• 1 tsp whole allspice berries
• 10 black peppercorns
• 1.5 l (6 cups) water
• 2 tsp salt, plus more for the aubergine
• 400 g (2 cups) basmati rice
• 1 large aubergine, about 500 g, sliced into 1 cm rounds
• 1 small cauliflower, about 600 g, cut into florets
• 500 ml (2 cups) sunflower oil, for frying
• 1 tbsp butter, softened, for the pot
• 2 tomatoes, sliced
• 6 garlic cloves, peeled and halved
• 1 tsp ground allspice
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ground black pepper
• 40 g (1/4 cup) pine nuts, or slivered almonds
• plain yogurt, for serving

Method

Restated from the original video

1. 1

   Put the chicken, onion, cinnamon stick, bay leaves, cardamom, allspice berries, peppercorns and 1 tsp of the salt in a large pot with the water.

2. 2

   Bring to a boil, skim off the foam, then cover and simmer gently until the chicken is cooked through and reads 74 °C (165 °F) inside, 30-35 min.

3. 3

   Meanwhile, sprinkle the aubergine slices with salt on both sides and lay them on paper towels for 30 min.

4. 4

   Rinse the rice in several changes of water until it runs clear, then cover with cold water and soak for 30 min.

5. 5

   Lift out the chicken and strain the broth. Keep 750 ml (3 cups) of it hot and save the rest.

6. 6

   Heat the oil in a deep frying pan to 180 °C (350 °F). Fry the cauliflower in batches until golden brown, 4-5 min, and drain on paper towels.

7. 7

   Pat the aubergine dry and fry it in the same oil until browned on both sides, 2-3 min per side. Drain on paper towels.

8. 8

   Rub the butter over the base and sides of a heavy pot about 24 cm (9-10 in) wide, then line the base with a circle of parchment.

9. 9

   Lay the tomatoes over the base, then the chicken, then the aubergine and cauliflower, filling the gaps and tucking in the garlic.

10. 10

    Drain the rice and spread it over the top, pressing it level.

11. 11

    Stir the ground allspice, turmeric, ground cinnamon, black pepper and the remaining 1 tsp salt into the hot broth. Pour it over the rice until it sits about 1 cm (1/2 in) above the surface, topping up with saved broth if needed.

12. 12

    Bring to a boil over medium heat, then cover tightly, turn the heat to low and cook for 30 min without lifting the lid.

13. 13

    Turn off the heat and let the pot stand, covered, for 10 min.

14. 14

    Toast the pine nuts in a dry pan until golden, 2-3 min.

15. 15

    Set a large flat platter over the pot and flip it over in one quick move. Wait 5 min, then tap the base and lift the pot away.

16. 16

    Scatter the pine nuts over the top and serve hot with the yogurt.

Imported from somethingnewfordinner.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.