I have a Maqlubeh (Maqluba) recipe collection. I have always wanted to make this beautiful, multi-layered, flavor-packed dish but was hesitant because it is a bit of a project. This streamlined version inspired me to finally try it. I even made it on a weeknight! (admittedly a little ambitious…)
This recipe was adapted from 177milkstreet.com, contributed by Courtney Hill. I substituted boneless, skinless chicken thighs for bone-in. I also used unsalted butter and chicken stock.
When presenting the finished dish, the platter is gently shaken to create cracks in the rice. The cracks reveal the aromas as well as the chicken and vegetables inside. I absolutely loved it- and drove my family crazy talking about it all evening. 😉 Although it could be served as a complete meal on its own, I served it with roasted asparagus and broccoli as well. It is classically served with a tomato, cucumber and yogurt salad. Fantastic.
8 ounces cauliflower florets, cut into 1-inch pieces
8 to 10 large garlic cloves, minced
4 tablespoons (1/2 stick) unsalted butter, melted
4 teaspoons ground cumin
1 tablespoon ground allspice
2 teaspoons ground turmeric
1 teaspoon freshly grated nutmeg
1/2 to 3/4 medium eggplant (about 8 to 12 ounces), sliced into 1/4-inch-thick rounds
1 quart (4 cups) chicken stock
In a large bowl, combine the rice and 2 tablespoons of coarse salt. Add water to cover by 1 inch, then set aside.
Prepare a lidded pot that measures 9½ to 11 inches in diameter and 4 to 6 inches deep. (I used a large enameled cast iron Dutch oven.) Cut 2 rounds of kitchen parchment the size of the pot. (I cut the rounds slightly oversized so that it had a little bit of a lip.)
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 side” down and cook until browned, about 7 minutes for boneless or 10 minutes for bone-in. 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, melted butter, cumin, allspice, turmeric, nutmeg and 1 3/4 teaspoons each salt and pepper. Reserve 1/2 cup of this mixture, then distribute the remainder in an even layer in the pot.
Place the chicken and accumulated juices (if using boneless, skinless chicken) in the pot, slightly nestling the pieces into the rice-cauliflower layer; discard any accumulated juices (if using bone-in chicken).
Shingle the eggplant slices over the chicken in an even layer. Sprinkle with the reserved 1/2 cup rice-cauliflower mixture.
Pour the stock 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 (and accumulated liquid on the top), 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.
Gently shake the platter to create cracks in the top of the finished dish.
Many years ago, my husband and I first tried Romesco sauce while on vacation in Barcelona. It was served with grilled ramps. We were instant fans! Using jarred fire-roasted red peppers as a shortcut is an absolute genius way to create it. I served the meatballs and sauce in this dish with slices of sourdough baguette to sop up every last drop. 🙂
This recipe was adapted from Bon Appétit, contributed by Sara Frost. I modified the proportions. The original recipe notes that the delicious sauce can add richness to other lean proteins such as fish, pan-roasted chicken breast and can also be used as a dip for vegetables. Next time, I may serve this dish with grilled scallions. Yum.
My son ate the leftover meatballs and baguette as a luxurious sandwich with melted cheese, topped with Romesco sauce, of course. This dish could also be served as a fabulous appetizer.
Yield: Serves 4 to 6
1 3/4 lbs ground turkey
2 large eggs, beaten to blend
1/2 cup panko
2 tsp ground cumin
2 tsp onion powder
2 tsp paprika
4 to 6 T finely chopped parsley, plus more coarsely chopped for serving
1 1/2 tsp kosher salt, plus more to taste
2 T plus 1/2 cup olive oil
1/2 cup toasted almonds (I used toasted sliced almonds)
1 12 to 16-oz jar fire-roasted peppers in water, drained (I used Trader Joe’s)
2 to 4 small garlic cloves, crushed (I used a garlic press)
1 T red wine vinegar
1/4 tsp cayenne pepper
finely grated zest of half of a lemon
crusty bread, for serving, optional (I served it with a sourdough baguette)
Preheat oven to 425°. (I set my oven to convection roast.)
Using your hands, mix ground turkey, eggs, panko, cumin, onion powder, paprika, parsley, and 1 1/2 teaspoons of salt in a large bowl.
Working one at a time, use a 1 1/2-inch scoop out to ration out the mixture. (I had 28 meatballs.) Place on a plate.
Heat 2 tablespoons of oil in a large ovenproof skillet over medium. (I used a large stainless steel “all-in-one” pan.)
Working in 2 batches, cook meatballs until golden brown all over, about 2 minutes per side.
Transfer skillet with all of the meatballs to oven and bake until cooked through, 5 to 7 minutes.
While the meatballs are baking, pulse almonds in a food processor until coarsely ground. Transfer to a medium bowl.
Pulse drained fire-roasted peppers, garlic, vinegar, and cayenne in food processor until almost smooth.
Transfer to bowl with almonds and stir in remaining 1/2 cup oil; season Romesco sauce with salt, to taste.
Spoon romesco sauce onto a platter or into shallow bowls; arrange meatballs on top.
Finely grate lemon zest over and scatter coarsely chopped parsley on top. Serve with crusty bread, as desired.
This is another dish with a crispy and delicious parmesan topping. Cheese makes everything better. 🙂 I loved that the base of the dish was an arugula salad. The crunchy roasted almond topping provided a nice contrasting texture too.
I cut the head of cauliflower through the center into two steaks and roasted the additional florets in a formation as close to a plank as well, for presentation purposes. Next time, I may change the orientation of the cauliflower to keep the florets attached to the core.
This recipe was adapted from Martha Stewart Living. I used French green lentils, added red pepper flakes, and modified the cooking and serving methods. It was a lovely, fresh and healthy light meal. We ate it for dinner, but it would also be wonderful served for a special lunch, of course. 🙂
Yield: Serves 4
3 cups of cored and chopped tomatoes, about 3 beefsteak tomatoes (I used 2 beefsteak and 3 romas)
2 to 4 cloves garlic, thinly sliced, plus 1 clove for cooking the lentils, if desired
2 tablespoons capers, drained
1/2 cup (8 T) extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
pinch of red pepper flakes, or more, to taste
1 head cauliflower (about 2 pounds), trimmed and cut through the core into 1-inch planks
1 1/2 cups cooked lentils (I used French green lentils)
2 ounces Parmigiano-Reggiano, grated (3/4 cup)
1 bunch arugula, trimmed (I used about 4 oz wild baby arugula)
1 tablespoon red-wine vinegar
toasted almonds, chopped, for serving (I used sliced almonds)
Cook the lentils: Place 3/4 to 1 cup of dried lentils with a large smashed (but intact) garlic clove, optional, in a pot covered by 2 inches of water. Bring to a boil and season with salt. Reduce heat to a simmer and cook 25 to 30 minutes, or until tender. (You will have leftover cooked lentils.)
Toast the almonds: Preheat oven to 400 degrees. Spread almonds in an even layer on a rimmed quarter sheet pan. Toast the almonds, stirring once or twice, about 4 to 5 minutes, or until golden brown and fragrant. Remove and set aside.
Increase the oven temperature to 475°F, with a rack placed in the center and another rack in top position. (I set my oven to convection roast.)
In a bowl, toss together tomatoes, garlic, capers, large pinch of red pepper flakes, if using, and 2 tablespoons oil; season with salt and pepper.
Place cauliflower planks on a rimmed baking sheet.
Brush cauliflower evenly with 3 tablespoons oil and season with salt and pepper.
Roast until undersides are golden, 12 to 13 minutes. Remove pan from the oven, flip the cauliflower and push to one side.
Add tomato mixture to other side of the pan.
Reduce the oven temperature to 450 degrees; roast 12 minutes more.
Stir 1 1/2 cups drained lentils into tomato mixture. Drizzle with 2 tablespoons oil; season with salt and pepper.
Sprinkle everything with cheese.
Switch oven setting to broil, and broil on top rack until cheese has melted, 1 to 2 minutes.
Toss arugula with remaining 1 tablespoon oil and vinegar; season with salt and pepper.
Serve the roasted cauliflower planks over lentils and arugula salad, sprinkled with toasted almonds.
I have another rotisserie chicken dish to share. Rotisserie chicken meat is used as a shortcut to prepare this delicious Middle Eastern dish. I also used store-bought pita chips in the topping. It was very quick to pull together on a weeknight- fast, crowd-pleasing comfort food. 🙂
The topping was the absolute highlight. Quite often, the bread is layered in the base of this dish. This adaptation reverses the sequence in which the finished dish is plated so that the bread and nuts provide a crispy contrast to the brothy base. Great.
The recipe was adapted from everylittlecrumb.com. I used fresh herbs and pita chips in the topping. I also modified the method and proportions and made the lemon-garlic-yogurt sauce ahead of time to heighten the flavors.
Chickpeas and/or roasted eggplant cubes can be substituted for the shredded chicken to make a vegetarian version.
Yield: Serves 6
For the Chicken & Rice:
1rotisserie chicken, skin and bones removed, meat shredded
2cupsyogurt (I used a combination of whole milk yogurt and fat-free Greek yogurt)
2 largegarlic cloves, crushed with a garlic press
3/4tsp coarse salt
freshly squeezedlemon juice from 1/2 lemon, or more, to taste
1/4cuppine nuts or almond slivers, toasted
3 to 4 T chopped parsley and/or mint
olive oil, for drizzling, optional
Prepare the chicken by shredding the rotisserie chicken meat.
In a sauté pan, warm the shredded chicken meat in 2 cups of the chicken stock; keep on low heat until serving so the chicken warms through.
Cook the rice in the remaining 2 cups of chicken stock.
To Make the Pita Chips: Toast the pita bread in the oven by placing in a single layer on a parchment lined baking sheet, and drizzling well with olive oil and tossing to combine. Bake at 350 F for 8-10 minutes or until crispy and golden brown, and set aside. (I substituted store-bought pita chips, broken into cubes.)
Mix together the yogurt with the crushed garlic, salt, and lemon juice. Stir well to combine. (I made this in advance and kept it in the refrigerator.) Adjust the seasoning and amount of lemon juice, to taste, before serving.
Assemble by placing the rice in the base of a deep serving dish. Pour some- or all of- the chicken stock over the top, and scatter the shredded chicken evenly.
Dollop the garlic yogurt on top and smooth out, then top with the crispy pita chips.
Garnish with paprika, chopped parsley and mint, and toasted nuts. Drizzle with olive oil, if desired.
For years, this was the most popular recipe on Food and Wine.com. It was included in the 40th Anniversary edition of Food and Wine magazine titled “Our 40 Best-Ever Recipes.” I have tried several recipes from this wonderful collection.
This is an easy version of this classic and popular Indian dish. I especially loved it because the sauce was so amazing. The original recipe makes a note that the marinade and sauce are also delicious with shrimp, lamb, and vegetables.
The recipe was adapted from Food and Wine, contributed by Grace Parisi. I doubled the garlic and used slivered almonds. We ate it over brown Basmati rice with warm naan and sautéed spinach. Yum!
One 35-ounce can peeled tomatoes, finely chopped, juices reserved (I used San Marzano tomatoes)
pinch of granulated sugar
1 cup heavy cream
warm naan and/or rice, for serving
In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
Preheat the broiler and position a rack about 8 inches from the heat.
Remove the chicken from the marinade; scrape off as much of the marinade as possible.
Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes.
Transfer to a cutting board and cut it into 2-inch pieces.
Meanwhile, in a small skillet, heat 1 teaspoon of the oil.
Add the almonds and cook over moderate heat, stirring constantly, until golden, about 3 to 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering.
Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes.
Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute.
Add the tomatoes with their juices and the sugar and season with salt and pepper.
Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes.
Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer.
Stir in the chicken and pan drippings; simmer gently for 10 minutes, stirring frequently, and serve.
Note: The Chicken Tikka Masala can be refrigerated for up to 3 days. Reheat gently before serving.
More delicious broccoli and rice. 🙂 My husband and son ate this rice bowl topped with grilled chicken. I thought that it was perfect as is!
This recipe was adapted from Sara Moulton.com. I actually doubled this full-flavored broccoli pesto and served the extra batch over penne with chopped fresh tomatoes.
Yield: Serves 4
For the Rice Bowl:
2/3 cup brown Basmati rice
1/3 cup wild rice
2 cups vegetable or chicken stock (or water with 1/2 teaspoon salt), divided
1 cup broccoli pesto (recipe below)
3 T extra-virgin olive oil
10 ounces sliced wild mushrooms (I used cremini mushrooms)
Kosher salt and freshly ground black pepper, to taste
finely grated Parmigiano-Reggiano, for garnish
Combine the rice in a small saucepan with 1 3/4 cup of the stock, bring the stock to a boil, turn down to a bare simmer, cover the top with a paper towel and a lid and cook for 45 minutes. Remove from the heat and let stand for 10 minutes.
Meanwhile, in a large skillet, heat the oil over medium heat.
Add the mushrooms and saute, stirring occasionally, until most of the liquid the mushrooms give off is evaporated.
Add the broccoli pesto and cook stirring for 1 minute.
Fluff the rice with a fork and add it to the mushrooms. Cook, stirring, until combine well.
Add the remaining 1/4 cup broth and salt and pepper, to taste.
To serve, spoon into bowls and sprinkle with freshly grated cheese.
For the Broccoli Pesto:
Yield: about 2 cups
1/2 cup slivered blanched almonds or chopped walnuts
6 ounces broccoli, trimmed if necessary and coarsely chopped
1/4 cup chopped scallions
2 ounces Parmigiano-Reggiano, finely grated
3 T extra virgin olive oil
3 large garlic cloves, minced
Kosher salt and freshly ground black pepper to taste
Preheat the oven to 350 F, preferably on convection.
Spread out the nuts on a rimmed baking sheet and toast until golden, 7 to 10 minutes. Remove to a cooling rack and let cool to room temperature.
Combine the cooled almonds, broccoli, scallions, cheese, olive oil and garlic in the bowl of a food processor fitted with the chopping blade.
Pulse until the mixture is finely chopped but not pureed.
Transfer the pesto to a bowl and stir in salt and pepper to taste.
Use as directed in recipe.
Note: The pesto will keep in the fridge for 3 days or in the freezer for up to 3 months.
I made this full-flavored Moroccan dish when we were dreaming of a family trip to Morocco. (Currently still a dream trip!) It was amazing to be able to create a tagine-like dish using a slow cooker. My husband actually often asks me if I “need” a tagine. 🙂
This recipe was adapted from The New York Times, contributed by Sarah DiGregorio. I increased the amount of garlic and served the chicken over Israeli couscous with sautéed kale on the side. The chicken was falling-off-of-the-bone tender. Wonderful!
Yield: Serves 6 to 8
Time: 4 1/2 to 6 1/2 hours
1medium (2 to 2 1/2 pound) butternut squash, peeled, halved lengthwise, seeded and cut into 3-inch-by-1-inch wedges
8pitted dates, such as Medjool, halved
Kosher salt and freshly ground black pepper
1(3-inch) cinnamon stick
2teaspoons sweet paprika
1 ½teaspoons turmeric
1teaspoon ground cumin
½teaspoon hot smoked paprika
½teaspoon ground ginger
¼teaspoon ground cloves
¼teaspoon cayenne pepper
2 T canola oil
3 ½ to 4pounds bone-in, skin-on chicken thighs, trimmed (I used 8 thighs)
1large red onion, finely chopped
¼cup minced ginger (from about a 4-inch piece peeled ginger)
6 to 8large garlic cloves, minced
¼cup lemon juice (from about 1 large lemon), plus more to taste
leaves of 1 small bunch flat-leaf parsley, chopped
4scallions, thinly sliced
cooked couscous or pita for serving, optional (I used Israeli couscous)
plain yogurt, for topping, optional (I used 2% Greek yogurt)
toasted slivered almonds, for topping, optional
Finely chop the onion in a food processor; set aside. Mince the ginger and garlic in a food processor; set aside.
Put the squash wedges and pitted dates into a 6- to 8-quart slow cooker. Season generously with salt and pepper.
In a small bowl, combine the cinnamon stick, sweet paprika, turmeric, cumin, hot smoked paprika, ground ginger, cloves and cayenne and set aside.
Warm the oil in a large skillet over medium-high heat.
Pat the chicken dry and season it generously with salt.
Working in two batches, put the chicken in the skillet skin side down and cook without moving it until the skin is deeply golden, crisp, and releases fairly easily from the bottom of the pan, about 5 to 8 minutes per batch. (You need to brown only the skin side.) Transfer the chicken to the slow cooker, nestling the thighs skin side up and in one crowded layer on top of the squash.
Decrease the stovetop heat to medium. If there is a lot of rendered fat in the pan, pour off all but a thin layer to cover the entire bottom of the skillet. Add the onion, season with salt, and cook, stirring to scrape up the browned bits on the bottom of the pan, until the onion is softened, about 5 minutes.
Add the ginger and garlic, and cook, stirring, until fragrant, about 1 minute.
Add the reserved spices and stir well for about 30 seconds, until the mixture is a uniform brick red.
Add the lemon juice, stir well to incorporate the browned bits, then scrape the mixture over the top of the chicken, making sure to include any spice-stained oil that remains.
Cook on low until the squash and chicken are very tender and the flavors are mellow, at least 4 hours and up to 6 hours. If it’s more convenient, you can let the slow cooker switch to warm after 6 hours. The dish will hold on warm for another 2 hours before the chicken starts to dry out.
Remove and discard the cinnamon stick. Add additional lemon juice and salt, to taste, and fold in the chopped parsley and scallions.
Serve with couscous or pita, topped with yogurt and toasted almonds, as desired.