I have to be really honest with you. This recipe is the result of me messing up another recipe. I was trying to make shredded chicken tacos, but after I boiled the chicken I realized the chicken tasted very Middle Eastern. So, I thought for a little about what I could do with shredded chicken. I looked in the fridge to see what ingredients I had to use. I barely had anything! So, I improvised... Here's a Jordanian dish called Maqluba. In Arabic, Maqluba means flipped over, kind of like an upside-down cake or dish. There are many different variations to this dish. Here's the easy and quick variation I made up on my first attempt at this dish.
Ingredients:
3 boneless skinless chicken breasts
1 onion
3 bay leaves
5 cardamon pods
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon Baharat
1/2 teaspoon chicken boullion
5 tomatoes, thinly sliced
1 1/2 cups rice
1/4 teaspoon turmeric powder
1 tablespoon ghee
Directions:
In a pot, place chicken breasts, onion (quartered), bay leaves, cardamon pods, salt, black pepper, Bharat, and chicken bouillon. Cover with water and boil until chicken is cooked well, about an hour.
While chicken is boiling, add Bharat, turmeric, and salt on the rice and mix well so it is coated through.
Once cooked, drain chicken, keeping the water, and let cool. Shred, spice with bharat, and put aside.
In a pot, melt ghee, add shredded chicken, toss around to coat chicken with ghee for 1 minute.
Top chicken with slices of tomatoes.
Add spiced rice on top of tomato slices.
Top it all off with with the broth saved from the boiled chicken enough to cover just above the rice.
Cover and bring to boil. Once boiling, lower heat and simmer till rice is cooked through.
Once cooked, flip pot onto a tray and serve topped with toasted almond slices!
If you make this recipe, be sure to snap a photo and hashtag it #EATDRINKPLAYLA. I'd love to see how yours turned out!