Makhlouba with Chicken (Arabic Dish "Upside-Down")
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Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 366.3
- Total Fat: 2.4 g
- Cholesterol: 56.0 mg
- Sodium: 318.1 mg
- Total Carbs: 51.1 g
- Dietary Fiber: 6.3 g
- Protein: 25.3 g
View full nutritional breakdown of Makhlouba with Chicken (Arabic Dish "Upside-Down") calories by ingredient
Introduction
A filling dish with less than 3 grams of fat per serving! Serve with low-fat/fat-free yogurt and Arabic Diced Salad (recipe on SparkRecipes)....calories not included! A filling dish with less than 3 grams of fat per serving! Serve with low-fat/fat-free yogurt and Arabic Diced Salad (recipe on SparkRecipes)....calories not included!Number of Servings: 10
Ingredients
-
8 4-oz chicken breasts, boneless, skinless
2 medium eggplants, peeled and sliced
1 large head of cauliflower
1 medium bottle gourd (Calabash), peeled and sliced
20 fresh okra pods, approximately 3-inches long
3 small white or yellow potatoes, skin-on, sliced
3 cups Basmati rice, dry
Tips
*Stuck potatoes are NOT a problem. The actual purpose of the potatoes is to keep the CHICKEN from sticking to the pot.
*For a fancier look, toast a few slivered almonds or pine nuts in a pan and sprinkle on top with fresh chopped parsley.
*Keeps for up to 5 days in an airtight container. Reheat by microwaving portions.
*The basic vegetables in this dish are eggplant and cauliflower. Other vegetables, such as baby carrots, squash, green beans or peas, could also be used to add color and variety.
Directions
1. In large pot, boil chicken breasts in water until fully cooked. Add preferred spices to taste (garlic powder, onion powder, nutmeg, dried parsley, salt, pepper, etc.).
2. While chicken is cooking, prepare and slice all vegetables. When chicken is cooked, remove from broth and reserve the broth for later cooking.
3. Spray two cookie sheets with non-stick spray and arrange the eggplant and bottle gourd in a single layer. Bake in oven for approximately 20-25 minutes on 240C or until tender and lightly browned.
4. Spray the inside of a large stew pot with non-stick spray, and arrange sliced potatoes in a single layer. Place the boiled chicken breasts on top.
5. On top of the chicken, layer the okra, eggplant, bottle gourd and cauliflower.
6. Cover the rice with water and rinse, removing as much of the starch as possible. Spread the rice evenly over the final layer of vegetables.
7. Using a wooden spoon handle, poke holes all the way down through the layers. Carefully pour the reserved broth over the rice, allowing the liquid to only reach the top of the last layer.
8. Take a plate or metal cover that will fit inside the inner rim of the pot and press down gently to compress the layers. Cover with pot lid and cook on medium heat until rice is done, approximately 30-45 minutes. (Note: The lid of the pot will need to be pressed down regularly to continue compressing the layers to make them stick together. Do this as gently as possible to avoid liquid from spilling over.)
9. Prior to serving, remove the lid and inner plate, and place a serving platter that extends beyond the outer rim of the pot over the top of the pot. With great care, use both hands to flip the pot in one continuous movement (usually done over the head). Success will be noted by a soft, smooth "swoosh" of the layers as they slide down the pot.
10. Remove the pot at the table to reveal the final product and impress your family!
Serving Size: Makes approximately 8 servings
Number of Servings: 10
Recipe submitted by SparkPeople user STEPHANIESIAM.
2. While chicken is cooking, prepare and slice all vegetables. When chicken is cooked, remove from broth and reserve the broth for later cooking.
3. Spray two cookie sheets with non-stick spray and arrange the eggplant and bottle gourd in a single layer. Bake in oven for approximately 20-25 minutes on 240C or until tender and lightly browned.
4. Spray the inside of a large stew pot with non-stick spray, and arrange sliced potatoes in a single layer. Place the boiled chicken breasts on top.
5. On top of the chicken, layer the okra, eggplant, bottle gourd and cauliflower.
6. Cover the rice with water and rinse, removing as much of the starch as possible. Spread the rice evenly over the final layer of vegetables.
7. Using a wooden spoon handle, poke holes all the way down through the layers. Carefully pour the reserved broth over the rice, allowing the liquid to only reach the top of the last layer.
8. Take a plate or metal cover that will fit inside the inner rim of the pot and press down gently to compress the layers. Cover with pot lid and cook on medium heat until rice is done, approximately 30-45 minutes. (Note: The lid of the pot will need to be pressed down regularly to continue compressing the layers to make them stick together. Do this as gently as possible to avoid liquid from spilling over.)
9. Prior to serving, remove the lid and inner plate, and place a serving platter that extends beyond the outer rim of the pot over the top of the pot. With great care, use both hands to flip the pot in one continuous movement (usually done over the head). Success will be noted by a soft, smooth "swoosh" of the layers as they slide down the pot.
10. Remove the pot at the table to reveal the final product and impress your family!
Serving Size: Makes approximately 8 servings
Number of Servings: 10
Recipe submitted by SparkPeople user STEPHANIESIAM.