Okay, I love maklube, I eat it all the time when I go to my arabic friends house before I get married…never asked for the recipe though 😦 and now I’m all the way in Texas and missing it.
So, here is my take on maklube, and…..it’s DELICIOUS!….
Can’t say enough, it’s easy and definitely something your guests will love 🙂
-aisha a. i’m posting this for you, sorry it took sometime to write it!
- 1 package cauliflower, cut into medium pieces
- 1 big eggplant or around 2-3 chinese medium sized eggplant, cut into big pieces.
- 3 carrots, peeled, and cut into chunks.
- 2 potatoes, peeled, and cut into medium cubes
- 1 onion, finely chopped
- 1 chicken, cleaned, skinned, and cut into 12 pieces.
- 3 cups uncle ben’s rice, or enriched long grain rice
- chicken bouillon cubes(opt.)
- 2 tsp cumin powder
- 6 cups water
- salt to taste
- 2-3 tbsp curry powder
- toasted almonds (sliced or whole)
- Marinate the chicken with salt and 1 tbsp of curry powder at least 4 hours, but I usually do it overnight, so the taste will absorb through the chicken.
- Fry the first four ingredients (the veggies) separately until tender.
- In a big deep pot, fry the onions with oil until tender, then add the chicken, cook it together with the onions for 5 minutes. Add the rice, and crushed bouillon cubes. Add the fried veggies.
- In a separate bowl, mix the curry powder, salt and water well, and add it to the pot. Mix just a little bit, and taste the maklube liquid if it has enough salt or too much salt.Cover well.
- Boil and then lower to med. heat for 30-45 minutes or until chicken is tender(you can also cook it in a pressure cooker which I usually do, for around 20 minutes).
- Serve in a nice big plate, and sprinkle with almonds. Serve with your favorite salad on the side and dig in! 🙂
p.s: please your own intuition when adding the amount salt, and curry powder!. I like foods that have enough salt than bland with less salt, and more curry powder, but everybody’s taste is different, so adjust willingly 🙂