Low Carb Maqlooba / Makloubeh
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lg. cauliflower, cut into floretsSalt, pepper and allspice to tasteOil for frying (approx .5 - 1 cup)1/3 cup pine nuts (or more if you want)1 lg. onion, sliced1/4 tsp. cinnamon2 tsp ground sumac (if available)2-3 lbs. chicken thighs with skin on2 oz raw almonds (approx 1/2 cup), can be sliced or slivered or whole1 large eggplant, peeled & sliced into 1/2 inch rounds
Peel eggplant, slice 1/2 inch thick, sprinkle with salt and let drain for 1/2 hour. Squeeze water off of eggplant and fry in hot oil until golden brown. Drain over absorbent paper.
Break or cut the cauliflower into medium-size flowerets. Sprinkle with salt. Fry in oil until golden brown (but doesn't need to be tender throughout). Drain on absorbent paper.
In a dutch oven or cast iron pan, saute onion in some oil until just golden. Add salt, pepper, and spices. Add chicken thighs and cook until skin is golden all over.
Take off heat and layer ingredients in this order: Onions & chicken thighs, cauliflower, eggplant slices. Cover with lid or foil and cook in over at 350 degrees for 30 minutes.
Meanwhile, cook pine nuts and almonds in a little oil or butter in a frying pan until golden. Remove from pan and sprinkle with salt.
Let cool for 15-20 minutes, then turn pot upside down in a large platter and garnish with pine nuts and almonds.
Serve with plain yogurt, cucumber/tomato salad, and rice for those not on a low-carb diet.
Serving Size: Makes 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user MAKARIA.
Break or cut the cauliflower into medium-size flowerets. Sprinkle with salt. Fry in oil until golden brown (but doesn't need to be tender throughout). Drain on absorbent paper.
In a dutch oven or cast iron pan, saute onion in some oil until just golden. Add salt, pepper, and spices. Add chicken thighs and cook until skin is golden all over.
Take off heat and layer ingredients in this order: Onions & chicken thighs, cauliflower, eggplant slices. Cover with lid or foil and cook in over at 350 degrees for 30 minutes.
Meanwhile, cook pine nuts and almonds in a little oil or butter in a frying pan until golden. Remove from pan and sprinkle with salt.
Let cool for 15-20 minutes, then turn pot upside down in a large platter and garnish with pine nuts and almonds.
Serve with plain yogurt, cucumber/tomato salad, and rice for those not on a low-carb diet.
Serving Size: Makes 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user MAKARIA.
Nutritional Info Amount Per Serving
- Calories: 530.9
- Total Fat: 43.6 g
- Cholesterol: 25.5 mg
- Sodium: 675.9 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 11.3 g
- Protein: 16.4 g
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