Chicken Maqluba And Vegetables In The Panggangan Recipe

Posted on
Chicken maqluba and vegetables in the panggangan Chicken maqluba and vegetables in the panggangan recipe
Chicken maqluba and vegetables in the oven

Cooking time: 40 minutes
Serves: 6

Ingredients

1 kilo chicken
1 large onion, quarters
10 whole Black pepper
2 bay leaves
1 tablespoon mixed spices
1 teaspoon turmeric
1/2 teaspoon cinnamon powder
1/4 teaspoon black pepper
2 teaspoon salt
1 large eggplant, thick slices
1 small head cauliflower, pieces
2 large potato, thick slices
2 hot pepper, rings
2 1/2 cup basmati rice

For garnish
fried nuts, fried onions

Directions

1. In a deep saucepan put chicken and water. Place the pan on medium heat until it boils. Remove foam.

2. Add onion, pepper and bay leaves. Cook chicken for 50 minutes or until cooked.

3. Take out the chicken from the saucepan and place it in a dish. Strain broth then add mixed spices, turmeric, cinnamon, pepper and salt. Stir ingredients.

4. Fry eggplant until golden brown. Place it on kitchen papers to obsorb extra oil.

5. Fry cauliflower until golden brown. Place it on kitchen papers to obsorb extra oil.

6. Fry potatoes until golden brown. Place it on kitchen papers to obsorb extra oil.

7. Fry pepper until golden brown. place it on kitchen papers to obsorb extra oil.

8. Wash rice and rinse it for 30 minutes.

9. Prepare a large tray with a high edge.

10. Spread a little of the fried onion into the tray. Spread chicken pieces. Spread eggplant, cauliflower, potatoes and pepper. Spread more fried onion.

11. Strain rice and spread it over chicken and fried vegetables.

12. Pour 5 1/2 cups of broth over rice. Cover tray with foil.

13. Preheat panggangan to 180 c. Place tray in the middle rack of the panggangan for 30 minutes until cooked.

14. Remove Maqluba from oven. Prepare a serving dish similar to the size of maqluba tray. Place the dish on the tray and invert maqluba.

15. Garnish with nuts and fried onion. Serve.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *