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Nadia's Maklouba With Cauliflower



6 servings
  1. 1 kg cauliflower, with florets seperated
  2. 2 whole chicken without skin, cut into 4 pieces each
  3. 2 cups rice, rinsed
  4. 6 cloves garlic
  5. 1 cup parsley, chopped finely, equivalent to 1 small punch
  6. 1/2 teaspoon 7 spices
  7. 1/2 teaspoon cumin
  8. 1 teaspoon turmeric
  9. 1/4 cup almonds
  10. 1/4 cup raw pine nuts
  11. vegetable oil
  12. salt to taste


30 mins
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    In a large saucepan, fry the cauliflower florets in vegetable oil. Then place in a strainer until completely drained.

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    Heat 2 tablesppons of vegetable oil in a pan. Add in the pine nuts and almonds and cook over medium heat until nuts are fried. Remove nuts from heat and set aside.

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    Place the chicken pieces in a pot and cover with water. Add in the 7 spices and cook until the chicken is done. Remove the chicken onto a plate and reserve the chicken broth. Season the chicken pieces with salt.

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    Sprinkle the bottom of a pan with a little bit of rice. Layer the cauliflower florets over the rice and then add the chicken pieces as a third layer. Spread over the garlic cloves and arrange the rice over the garlic. Add in the turmeric, cumin, salt and just enough chicken broth to cover the rice.

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    Place a plate upside down over the rice to prevent it from scattering.

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    Cover the pan and cook over low heat for 30 minutes, until the rice is cooked. Turn off the heat and remove the plate.

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    To serve: Place a large serving dish over the pan and turn it upside down. Lift up the pan slowly. Garnish with parsley and the fried almonds and pines.

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    Serve Hot.

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