Maqluba (Upside-Down Rice and Chicken Casserole)

La storia di questo piatto

Maqluba means "upside down" in Arabic, and in the Levant it is the pot that is turned over before the table, a celebration of home and gathering. Chicken, eggplant, rice and gentle spices live in one vessel, and the name promises a reveal.

Ingredienti

• 1.3 kg Chicken pieces (thighs and drumsticks)
• 320 g Basmati rice
• 3 medium Eggplants
• 3 medium Onion
• 600 ml Chicken broth
• 200 ml Extra virgin olive oil
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 4 pieces Cloves
• 0.5 teaspoon Ground allspice (Jamaican pepper)
• 3 teaspoons Salt
• 1 teaspoon Ground black pepper
• 100 g Pine nuts
• 80 g Raisins

Preparazione

1. Pat the chicken pieces (thighs and drumsticks, halved if necessary) dry with paper towels. Heat 60 ml of extra virgin olive oil in a wide, heavy pot at least 28-30 cm in diameter over medium-high heat and brown the chicken on each side for 3-4 minutes, until it takes on an intense golden color. Transfer it to a plate and, while still warm, season evenly with 1 teaspoon of salt, the black pepper, cinnamon, nutmeg and allspice. Do not wash the pot: it will be used later to cook the chicken in the broth.
2. Slice the eggplants lengthwise into slices about 5 mm thick, sprinkle with 1 teaspoon of salt on both sides and let them rest in a colander for 15 minutes to draw out moisture and bitterness; pat dry with paper towels. Heat 100 ml of oil in a large frying pan over medium-high heat and fry the slices for 2-3 minutes per side, until evenly golden and tender. Transfer them to paper towels.
3. Peel and slice the onions into rings about 1 cm thick, then separate the rings. In a medium pan, heat the remaining 40 ml of oil over medium heat and cook the onions, stirring often, for 8-10 minutes, until golden and sweet, with lightly caramelized edges. Add the pine nuts and raisins during the last 2 minutes, toasting everything together. Set aside.
4. Bring the chicken broth to a gentle boil with the 4 cloves, lower the heat and simmer for 10 minutes; remove the cloves. Meanwhile, rinse the rice in cold water until the water runs almost clear, then drain. Return the seasoned chicken to the wide pot used for browning, pour in the hot broth and cook covered for 15-20 minutes over medium-low heat. Lift the chicken out with a slotted spoon and set it aside; strain the broth and reserve it (add hot water if needed to bring it back to about 600 ml), then empty and wash the pot.
5. In the same clean pot, at least 28-30 cm in diameter, build the layers in this order: on the bottom, the fried eggplant slices slightly overlapping, then the chicken, then the onion, pine nut and raisin mixture, and finally the rice spread evenly on top. Slowly pour the hot broth over the rice, leveling without stirring. Bring to a boil over medium-high heat, then cover with the lid and cook over medium-low heat for 35-40 minutes without lifting the lid, until the rice has absorbed all the broth. Towards the end you will hear a slight crackling from the bottom: this indicates that the golden crust is forming.
6. Turn off the heat and let it rest covered for 10 minutes. Place a large serving platter (at least 35 cm in diameter) upside down over the pot, hold the pot and platter firmly together with both hands and make a decisive, quick movement, flipping everything in one go. Wait one minute, then gently lift the pot: the casserole will emerge intact, with the golden eggplant on top and the rice and chicken in the layers beneath.