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https://www.lifestylefood.com.au/recipes/10918/mukloubi-with-chicken-turned-over-dish-with-chicken

LifestyleFOOD.com.au

Mukloubi with Chicken  (Turned over dish with chicken)

This traditional recipe for Mukloubi with Chicken is from Almond Bar voted Australia's Favourite Middle Eastern Restaurant in the 2009 I love FOOD awards.

Ingredients

  • 500g Chicken Breast

  • 4 tablespoons All spice (can be purchased from Middle Eastern grocer)

  • 2 tablespoons salt

  • 1tablespoons Ground black pepper

  • ½ Lemon

  • 1 brown onion

  • 1 celery stick

  • 1 cinnamon stick

  • 4 bay leaves

  • 1 small eggplant sliced into 1/2 cm width

  • 2 cups Basmati rice

  • 1tablespoons Cinnamon powder

  • ½ cup olive oil

  • 1cup Natural yoghurt, ¼ cup Roasted Pine Nuts, ¼ cup crushed roasted Almonds

Method

  • 1.

    To cook the chicken, place the chicken, with the All spice, celery, lemon, onion, leaves, salt, pepper, and cinnamon stick into a pot and cover chicken with enough water to come about 1cm above the chicken breast.

  • 2.

    Place on high heat and cook for about 10 minutes until the stock boils, then place on low heat and cook for about 20 minutes.

  • 3.

    Check that the chicken is cooked by cutting a small incision into the breast. Once white, remove the chicken from the stock and set aside.

  • 4.

    Add Oil, cinnamon powder and rice to the stock and cook on a low heat for about 25 minutes until the rice is cooked, stirring often to ensure the rice does not stick to the bottom of the pot.

  • 5.

    Once the rice is cooked, remove from heat.

  • 6.

    Shallow or deep fry eggplant slices until they are browned on both sides. Drain on paper towel.

  • 7.

    In a large bowl that you can invert onto a round serving platter, shred the chicken by hand and place at the bottom of the bowl.

  • 8.

    Follow with a layer of all the slices of the fried eggplant, and then the rice.

  • 9.

    You may need assistance from another person, place a flat plate that is wider than the bowl on top and flip both of these over to reveal a mound layer of rice, eggplant and chicken.

  • 10.

    Serve sprinkled with pine nuts and almonds and yoghurt on the side.

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