Maqlubeh Rice
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2
CUPS BASMATI RICE
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KOSHER SALT AND GROUND BLACK PEPPER
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1½
POUNDS BONE-IN, SKIN-ON CHICKEN THIGHS, TRIMMED
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4
TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED
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â…“
CUP SLIVERED ALMONDS
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8
OUNCES CAULIFLOWER FLORETS (1-INCH PIECES)
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8
MEDIUM GARLIC CLOVES, CHOPPED
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4
TABLESPOONS (½ STICK) SALTED BUTTER, MELTED
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4
TEASPOONS GROUND CUMIN
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1
TABLESPOON GROUND ALLSPICE
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2
TEASPOONS GROUND TURMERIC
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1
TEASPOON GRATED NUTMEG
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½
MEDIUM EGGPLANT (ABOUT 8 OUNCES), SLICED INTO ¼-INCH-THICK ROUNDS
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1
QUART LOW-SODIUM CHICKEN BROTH

In a large bowl, combine the rice and 2 tablespoons salt. Add water to cover by 1 inch, then set aside.
Have ready a lidded pot that measures 9½ to 11 inches in diameter and 4 to 6 inches deep. Cut 2 rounds of kitchen parchment the size of the pot.
Season the chicken all over with salt and pepper. Set the pot over medium and heat 1 tablespoon of the oil until shimmering. Add the chicken skin down and cook until browned, about 10 minutes.
Transfer to a plate and set aside. Remove the pot from heat. Place 1 parchment round on the bottom, then turn to coat it with fat.
Add the remaining 3 tablespoons oil to the parchment-lined pot, then sprinkle evenly with the almonds. Drain the rice in a fine mesh strainer, then rinse under cool running water and drain again.
Scatter 1 cup of the rice in a thin, even layer over the almonds. In a medium bowl, mix together the remaining rice with the cauliflower, garlic, butter, cumin, allspice, turmeric, nutmeg and 1¾ teaspoons each salt and pepper.
Reserve ½ cup of this mixture, then distribute the remainder in an even layer in the pot.
Place the chicken in the pot, slightly nestling the pieces into the rice-cauliflower layer; discard any accumulated juices.
Shingle the eggplant slices over the chicken in an even layer. Sprinkle with the reserved ½ cup rice.
Pour the broth into the pot (it will not fully cover the eggplant), then bring to a boil over medium-high.
Set the second parchment round over the food, the cover the pot with the lid. Cook for 5 minutes, reduce to low and cook, undisturbed, for 35 minutes.
Remove the pot from the heat, uncover and let stand for 15 minutes. Remove the parchment, then invert a serving platter onto the pot.
Holding the platter against the pot, carefully invert the two together; leave the pot overturned on the platter and let rest for about 10 minutes.
Slowly lift off the pot and, if needed, remove and discard the parchment.
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