Food for the (Gluten Intolerant) Soul

Servings: Deep non-stick pot, 24 cm diameter

Ingredients

For the chicken & vegetables:
• 6–8 chicken pieces (1kg boneless chicken thighs)
• Cauliflower and Broccoli
• 2–3 potatoes, peeled and sliced into medium rounds
• 1 tsp baharat spice mix

For the rice:
• 2 cups Persian or Basmati rice, rinsed
• 2 tsp salt
• 2 cups boiling water

Preparation

Par-cooking the rice:
1. Add boiling water, bring to a boil, cover with a towel and lid, and cook on low for 15 minutes. Add seasoning.
2. Remove from heat, open the lid, stir, and set aside.

Frying the ingredients:
1. In a pan, heat 1–2 tbsp oil over medium heat.
2. Pat the chicken dry with paper towels. In the main pot (the one you’ll assemble the makluba in), heat 1–2 tbsp oil over high heat. Place the chicken skin-side down (work in batches if needed) and fry until skin is golden. Remove to a plate.
3. Pat the potato slices dry. Fry in 1 tbsp oil over high heat until golden on both sides. Remove to a plate.

Assembling the pot & cooking:
1. Cut 2 round pieces of parchment paper to fit the bottom and top of the pot. Place it one inside and lightly oil it.
2. Layer potatoes at the bottom on the parchment, on top of it half of the rice, then vegetables sprinkle baharat, chicken skin-side down and rest of the rice at the top.
3. Put the parchment at the top. Press down lightly with your hands.
4. Add 1 cup boiling water. Place another slightly larger round of parchment on top, press lightly, cover with a towel and lid.
5. Cook over high heat for 2 minutes, then reduce to the lowest flame and cook for 1.5–2 hours.
6. Let rest for 10 minutes, then carefully flip onto a large serving tray.
7. Garnish with toasted pine nuts or slivered almonds and chopped parsley.