Jordon Makloube Recipe

Looking for an easy Jordon Makloube recipe? Learn how to make Jordon Makloube using healthy ingredients.


Submitted by hananabanana

Makes 16 servings



Middle Eastern Upside down rice, eggplant and cauliflower(or carrot and cauliflower) dish made on special occasions. Garnish with toasted pine nuts if you wish. For the expert cooks at this please mail me on any changes you would make or anything traditional. Thanks!

Recipe Ingredients for Jordon Makloube

8 pieces chicken thighs
3 1/2 cups canola oil, plus 3 tablespoons
1 teaspoon fresh nutmeg
1 teaspoon allspice
1 teaspoon cumin powder
5 cups water
1 Freshly ground black pepper
1 head cauliflower, trimmed into florets
1 large eggplant, peeled, cubed, and salted; make sure to place in a colander so water can drain
2 onions, halved through the root end and thinly sliced, core still attached
4 cups medium grain rice
1 cup converted rice
1/2 teaspoon allspice
1/2 teaspoon fresh nutmeg
1/4 teaspoon fresh ground cinnamon
1/4 cup canola oil

Recipe Directions for Jordon Makloube

  1. In a 5-quart saucepan, brown both sides of the chicken in 1/2 cup canola oil. Once browned, add nutmeg, allspice, cumin powder, salt, saffron, cinnamon sticks, cardamom seeds, and peppercorns.

  2. Add approximately 5 cups of water to just cover the chicken and bring to a boil. Season with freshly ground pepper. Cover and simmer over low-medium heat for about 15 to 20 minutes or until the meat begins to pull away from the bone. When done, set the chicken aside and discard the broth.

  3. Fry the cauliflower in a large pot with 3 cups of canola oil until golden brown. Remove and let drain on paper towels. Once that is done, repeat this process with the eggplant. (Note, do not rinse the salt off the eggplant the guest believes that it removes flavor.) Set both the fried cauliflower and eggplant aside. Heat 3 tablespoons of canola oil in the pot that previously contained the chicken. When the oil is hot, not smoking, add the feathered onions and cook until they sweat, about 10 minutes. Add the cooked chicken, bone and all; cook together for a few minutes then cover and let steep with the burner off for 15 minutes. During this time, rinse the rice about 5 or 6 times until the water runs clear. Put the rice in a bowl, stir the spices into the raw rice, and mix well. Add the fried eggplant and cauliflower to the chicken mixture and then put the seasoned rice on top. Pour water into the pot to just barely cover the rice. Bring to a boil, then lower to a simmer and cover. Approximately 10 minutes later add a 1/4 cup of oil and re-cover. When the water is completely gone the dish is done, about 25 minutes or until rice is cooked.

  4. Remove the pot from the heat and let rest for about 10 to 15 minutes. Place a large serving plate on top of the dish and flip the pot and plate over. Very carefully, lift the pot off the plate and the layered dish is done, add a little garnish and it is ready to serve. Season, to taste, with salt and pepper.

Categories

Main Dish, Middle Eastern

Nutrition Facts
Serving Size 284.0g
Amount Per Serving
Calories
732
Calories from Fat
478
% Daily Value*
Total Fat
53.1g
82%
Saturated Fat
3.8g
19%
Trans Fat
0.0g
Cholesterol
35mg
12%
Sodium
46mg
2%
Potassium
207mg
6%
Total Carbohydrates
50.4g
17%
Dietary Fiber
2.4g
10%
Sugars
1.7g
Protein
12.9g
Vitamin A 0% Vitamin C 17%
Calcium 3% Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • Low in cholesterol
  • Very low in sodium
  • Very low in sugar
  •  
    Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement