Cauliflower and Chicken Makloubeh Recipe

Posted by
Rate It!
Cauliflower and Chicken Makloubeh
Add your photo!
Ingredients
24
Count
Nutrition
385
Calories
Total time
121
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Soak the cauliflower in 5 cups of cold salty water for at least 1 hour.
  2. Heat the oil in a large saucepan and fry the chicken pieces until golden on both sides.
  3. Add the onion, peppercorns, cardamom pods, 1 teaspoon of the salt and the boiling water. Bring to the boil, lower the heat then cover with a lid and simmer for 40-50 minutes, checking regularly to make sure the mixture doesn't dry out.
  4. When the chicken pieces are tender, remove from the pan and reserve the stock.
  5. Meanwhile, drain the cauliflower pieces and pat dry on absorbent paper. Heat the oil in a deep fat fryer to 375F and fry the cauliflower until golden (this may also be done, in batches, in a frying pan). Remove the cauliflower with a slotted spoon and drain on kitchen paper.
  6. In a small frying pan, warm the ghee or clarified butter. Add the garlic, cook until softened and remove with a slotted spoon.
  7. Lay the chicken pieces on the base of a large ovenproof saucepan and arrange the fried cauliflower around the edges, leaving a gap in the middle. Add the fried garlic and ghee.
  8. Add the remaining salt, pepper, saffron (if using), ground cardamom, allspice, nutmeg, cinnamon and cumin.
  9. Pour in the reserved stock, place the pan on a medium heat and bring to the boil.
  10. Soak the rice in 4 1/2 cups boiling water for 5 minutes, drain and repeat.
  11. Preheat the oven to 350°F Spoon the rice into the empty gap and then cover the cauliflower completely with the rest.
  12. Pour over enough stock to completely cover the rice. Simmer gently, uncovered, for 10 minutes, until some of the stock is absorbed.
  13. Cover the pan with a lid and transfer to the oven. Cook for 12-15 minutes, until the rice is tender.
  14. To make the salad, mix the chopped cucumber, yogurt, salt and garlic together. Cover and chill in the refrigerator until needed. Just before serving, scatter the mint over.
  15. Remove the Makloubeh from the oven and leave to cool for 20 minutes.
  16. Place a large serving plate over the top of the pan and turn the whole lot over. The contents of the pan should come out in one piece onto the serving dish. Scatter with pine nuts.
  17. Serve the Makloubeh straight away with the cucumber and yogurt salad.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 384.91 Kcal (1612 kJ)
Calories from fat 224.37 Kcal
% Daily Value*
Total Fat 24.93g 38%
Cholesterol 5.56mg 2%
Sodium 1277.39mg 53%
Potassium 545.49mg 12%
Total Carbs 35.63g 12%
Sugars 5.28g 21%
Dietary Fiber 4g 16%
Protein 7.48g 15%
Vitamin C 50.7mg 85%
Iron 26.3mg 146%
Calcium 138mg 14%
Amount Per 100 g
Calories 57.54 Kcal (241 kJ)
Calories from fat 33.54 Kcal
% Daily Value*
Total Fat 3.73g 38%
Cholesterol 0.83mg 2%
Sodium 190.97mg 53%
Potassium 81.55mg 12%
Total Carbs 5.33g 12%
Sugars 0.79g 21%
Dietary Fiber 0.6g 16%
Protein 1.12g 15%
Vitamin C 7.6mg 85%
Iron 3.9mg 146%
Calcium 20.6mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 9
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top