I tried my first glorious bite of makloubeh sometime around 2007, when a Palestinian-American friend and colleague brought me some from her family’s weekend cooking. I was blown away by its flavors and textures, and I soon started searching for recipes. I learned that makloubeh is popular in many Middle Eastern countries. This recipe is loosely based on this Jordanian makloubeh recipe, https://www.legalnomads.com/maklouba/, with substantial modifications that I incorporate below.
First, place boneless, skinless chicken pieces (here, 4 breasts and 8 thighs) in a large Dutch oven. Add two onions (quartered), 1 Tbsp and 1 tsp turmeric, 1 tsp cumin, 1 tsp cumin seeds, 4 bay leaves, a dash of marash (a type of red pepper flake), and 2 tsp Baharat (4 parts black pepper, paprika, cumin, and coriander, 2 parts cloves, nutmeg, and cinnamon, and 1 part cardamom). Pour in water to cover, bring to a boil, then cover and simmer until chicken is tender (about 35 mins).
Second, while the chicken is cooking, prepare the veggies: preheat an oven to 400, then place peeled, thick-cut eggplant and cauliflower florets on cookie sheets. Drizzle lightly with olive oil, then season with salt and pepper. Roast in oven until slightly browned and tender, turning over so that each side is browned (about 25 mins).
Third, assemble the ingredients: in a wide pot (such as a Dutch oven), line the bottom of the pot with the eggplant slices, followed by the cauliflower, then the cooked chicken (which is still in whole pieces), and one head of raw, peeled garlic. Add 2 cups basmati rice, then pour just enough chicken simmering liquid to barely cover the chicken-rice mixture (about 6 cups, but it will vary by the size of your pot). Add some chopped parsley. Bring to a vigorous boil for 7 minutes, then cover and reduce until the liquid is gone (about 35 mins).
Towards the end of cooking, toast slivered almonds and pine nuts in the toaster oven at 350 (keep a close eye, as they can burn easily). Garnish with fresh parsley and toasted almonds/pine nuts. (Oct. 2014)
Cooking Adventures 