Making the Chicken

  • Place the breast fillets in a saucepan
  • ​Add 5 cups of cold water & add the salt
  • Cover & cook on low for 40 mins
  • Remove the chicken & place on a plate
  • ​Shred the chicken with a knife & fork
  • In a frypan add the oil on high heat
  • Add the onion & fry until translucent
  • Add the shredded chicken & fry together
  • Add the baharat spice & mix all together
  • Remove from the pan & place in a bowl

Frying the Vegetables

  • Season the potatoes with sea salt
  • ​Season the eggplant with sea salt
  • Pour some vegetable oil in a frypan
  • Heat on med-high heat
  • Dab the potatoes with a paper towel to remove excess water
  • Place the potatoes in the frypan
  • Flip & fry until golden brown
  • ​Remove & place on a dish with paper towel for excess oil
  •  Dab the eggplant with a paper towel to remove excess water
  • Place the eggplants in the frypan
  • Flip & fry until golden brown
  • Remove & place on a dish
  • Remove excess oil from the pan
  • Add the green capsicum, season with salt & fry until soft
  • ​Remove from the pan & place on a dish
  • ​Add the tomatoes in the pan, season with salt, fry on both sides until soft
  • Remove from the pan & place on a dish

Making the Red Rice

  • Rinse & strain the rice
  • In a large pot add the oil on high heat
  • ​Add the rice & add the tomato paste & mix together
  • ​Reduce the heat to low, add 3 cups of boiling water & add the salt, mix together
  • Cover & cook on low for 20 minutes
  • Place the rice in a bowl

Layering the Makloubi

  • Brush some oil on the bottom of the pot (so the makloubi comes out easily)
  • Place the tomatoes first & spread evenly
  • Add the green capsicum
  • Spoon in some red rice on top, spread evenly & spoon down
  • Add the eggplants
  • Add the potatoes on top
  • Spoon in the red rice on top, spread evenly
  • ​Add the chicken, pack down with a spoon
  • ​Add the rest of the rice on top, spread evenly & spoon down
  • Cover & cook on low for 15 minutes
  • Place a large dish on top of the pot & FLIP! 

Directions

Ingredients

Chicken Makloubi

Red rice
2 cups Basmati Long Grain 
White Rice (soaked in water)
3-4 tablespoons Tomato Paste
4 tablespoons Light Olive Oil
1 tablespoon Salt
3 cups Boiling Water


Chicken Ingredients
2 Chicken Breast Fillets
1/2 large Onion (diced)
2 tablespoons Light Olive Oil
1 teaspoon Salt
1 teaspoon Baharat Spice


Vegetable Ingredients
3 Yellow Potatoes (peeled & sliced)
3 small Eggplants (sliced)
2 Green Capsicums (sliced)
2 large Tomatoes (sliced)
Sea Salt to season
Vegetable Oil for frying

Assyrian Dishes © ALL RIGHTS RESERVED.