Palestinian Chicken And Rice Is Served Upside Down

chicken

🥗Healthier: turkey

💰Cheaper: chickpeas

Chickpeas provide a plant-based protein option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often more affordable.

spices

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Dried herbs are more accessible and budget-friendly.

broth

🥗Healthier: water with seasoning

💰Cheaper: water

Using water reduces costs while still allowing flavor.

Prepare fresh chicken stock by adding 2 tablespoons of oil to a pot and heating it on high heat.

Add 1 kg chicken thighs and drumsticks skin side down and sear for 5-9 minutes until golden brown.

Flip the chicken and sear for another 5-9 minutes until browned all over.

Remove the chicken and add 4 bay leaves, 15 cardamom pods, and 2 teaspoons black peppercorns to the pot, toasting for 2-3 minutes.

Add 3 chopped onions and cook for 4-5 minutes until softened, deglazing the pot.

Add 4 cloves of garlic and sauté for another minute before returning the chicken to the pot with any liquid.

Add 4 teaspoons of salt and fill the pot with enough water to submerge the chicken.

Bring to a boil, skim the foam, cover, and simmer for 40-50 minutes.

Strain the stock and set aside the chicken.

Slice 1.5 kg cauliflower into large florets and fry in 1 inch of oil for about 5 minutes on each side until browned, then drain on paper towels and sprinkle with salt.

Prepare 1 tablespoon of oil for the rice and let it dry in a colander for at least 15 minutes.

Coat the rice with 1 teaspoon cardamom, 1 teaspoon baharat, 3/4 teaspoon black pepper, 1/2 teaspoon turmeric, and 3 teaspoons salt, mixing gently.

Layer a few tablespoons of rice at the bottom of the pot, followed by thick slices of tomato, then the cooked chicken skin side down, and a light layer of rice to fill gaps.

Add the fried cauliflower and garlic, then top with the remaining rice.

Pour the filtered stock over the rice until just covered, bring to a boil, cover, and reduce heat to low after 5 minutes, steaming for 20 minutes.

Pour 2 tablespoons of oil around the walls of the pot, place a kitchen towel between the pot and lid, and steam for an additional 10 minutes.

Let the pot rest for 15 minutes before flipping onto a plate.

Cooking Techniques

Equipment Needed

Spice Level: