Maghlobah (Upside Down Casserole)
by Danielle
(Dayton, OH)
Editor's Note: If you like trying foods from other cultures and other countries, then this unusual casserole might interest you. It's not your typical Americanized Middle Eastern food, that's for sure! And the whole preparation is kind of fun, too, so give it a try...
Maghlobah
Ingredients:
1 chicken cut into pieces
3 potatoes cubed and fried until golden
1/2 of a small bag of baby carrots, fried until wrinkled
Salt to taste
3 cups medium grain rice
2 chicken boullion cubes
2 T. of middle eastern spice(or oriental 5 spice with added 1/2 tsp ground cumin)
Directions:
Boil chicken in water with salt and pepper, and bouillon cubes. While chicken is cooking, fry up potatoes and carrots. When done, use a Dutch oven or stock pot and line bottom with potatoes, carrots then the chicken. (Use a non stick pan; other wise you ill have to put some oil into your stock.) Add the rice on top.
Add 5 cups from the chicken stock and spices. Bring to boil and let boil for 5 minutes. Cover tightly and reduce to simmer for 20 minutes. Take off the lid to vent steam.
Wait 10 minutes... DO NOT STIR!!
Place a cookie sheet on top of pan and turn it upside down.
Pound the top with a spoon, let sit 5 minutes, then easily pull pan up. You should have a beautiful rice casserole that is layered!
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