Although I will never figure out how the street stands in New York make chicken and rice, this is about as close as I can get…

Maqlooba is a traditional Palestinian dish, which means “flipped over” when translated. There are many variations of this dish, although they usually all have a few things in common: meat, eggplant and cauliflower. I made my version with chicken and added some extra spices to the mix. I think the curry and cayenne pepper added a nice kick, particularly since cauliflower can be bland.  Many people make this dish with lamb, and add all sorts of vegetables, like potatoes, to the pot.  You can really get creative with this one.  Also, this dish also goes great with a side of greek yogurt (which you can add Siracha sauce to for added kick).  Maqlooba takes some time to prepare, but the result is well worth it!

Chicken and Rice (Maqlooba)
Prep Time: 1 hour
Total Cook Time: 1 hour 45 minutes

Serves: 6

4 chicken thighs (approx. 1 lb)
5 chicken drumsticks (approx. 1 lb)
1 eggplant
1/2 head of cauliflower
1 yellow onion, diced
1 clove of garlic, minced
1 1/2 tsp allspice
3 cups basmati rice
1/2 tsp turmeric
1/2 tsp salt
Olive Oil

Marinade:

1/4 cup lemon juice
1 tsp curry powder
1 tsp cumin powder
1/4 tsp turmeric powder
1/4 tsp cardamom powder
1 tsp salt
1/4 tsp cayenne pepper

1. In a large bowl, combine the chicken parts with the marinade. Set aside to marinate for at least 1 hour.
2. Cut the eggplant into round slices. Mix the eggplant with olive oil and salt. Place on a cookie sheet and bake in a 350 degree oven for 15-20 minutes. The eggplant should be soft.
3. Take half of the head of cauliflower and cut into small florets. In a large saucepan, heat 2 tbsp of olive oil. Quickly pan fry the cauliflower florets. Set aside.
4. In a pot or pressure cooker, heat 2 tbsp of olive oil. Brown the diced onion and garlic. As the onions become translucent, add the cumin seeds and 1/2 tsp of allspice. Lightly toast the spices. Add chicken.
5. Once the chicken is slightly browned, add 4 cups of water. Once the mixture comes to a boil, reduce the heat. Cover and let cook until tender. In a pressure cooker, this takes 25 minutes. In a regular pot, this may take 45 minutes to 1 hour.
6. Once the chicken is cooked, remove the chicken pieces (they should be tender, so be careful as the meat will fall off the bone) and set the chicken broth aside.
7. In a mixing bowl, wash the basmati rice well. Add 1/2 tsp salt, 1 tsp allspice, and 1/2 tsp of turmeric to the rice. Mix well.
8. In a separate pot, you are going to layer the ingredients. First, heat 1 tsp of olive oil. Add the chicken pieces to the pot. Now add the eggplant slices along the side of the pot. Add the cauliflower florets on top of the chicken pieces. Then add the rice.
9. Add the reserved chicken broth to the pot. You will likely need more liquid, so add water until the rice is completely covered with the water. Once the liquid comes to a rapid simmer, cover and cook for 45 minutes or until rice is completely cooked.
10. Find a large platter that is wider than your pot. Flip over the pot and tap the bottom of the pot to loosen the dish. It should fall out easily. Enjoy!!

My husband is always talking about an orange cake his aunt used to make him in Egypt. Because I never had this cake, I tried researching it on the internet. The exact same recipe for Egyptian Orange Cake showed up on about 20 different websites and was written by someone back in 1997. I am not a baker, but I did make a few simple twists to the recipe. The cake has the texture of another egyptian cake, basbousa.  It may be because of the type of coconut I used. I may use larger shreds next time.  Although it was not as “orangy” as the cake my husband remembered, it was very tasty, especially with a cup of tea. Next time around, I’ll make a light frosting for it and add it to the recipe.

Orange Coconut Cake
Prep Time: 15 minutes
Cook Time: 30 minutes

1/2 cup organic sugar
1/4 cup (1/2 stick) butter substitute, softened
1 egg
1 cup flour
1/2 cup orange juice
1/2 cup fat free buttermilk
1/2 cup coconut flakes (I used unsulfered finely shredded)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp vanilla extract
1/4 tsp orange blossom extract

(1) Combine dry ingredients into a large mixing bowl; flour, sugar, baking powder and baking soda.
(2) Using a mixer, add the wet ingredients, and mix well.
(3) Add the mixture to a greased cake pan.
(4) Bake in a 350 degree oven for 30 minutes. Enjoy!