Maqluba (Palestinian Upside-Down Rice with Chicken and Vegetables)

• 350 g Basmati rice
• 800 g Chicken thighs, bone-in, skin-on
• 1 large Yellow onion
• 5 tbsp Sunflower oil
• 1 large Aubergine, firm
• 1 medium Cauliflower
• 1 tsp Ground cinnamon
• 1 tsp Allspice
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 40 g Pine nuts

1. Rinse the rice in a bowl of cold water until the water runs mostly clear, then drain well in a colander. Peel and slice the onion. Cut the aubergine into thick rounds and break the cauliflower into medium florets.
2. Heat 1 tbsp of the sunflower oil in a frying pan over medium heat and toast the pine nuts for 2 to 3 minutes, stirring, until golden. Tip onto a plate straight away so they do not over-brown. Wipe out the pan.
3. Return the pan to medium-high heat with 2 tbsp of the sunflower oil. Fry the aubergine in batches for 3 to 4 minutes per side until deeply golden, adding a little more oil if needed. Transfer to a plate.
4. Add 1 tbsp of the sunflower oil to the pan and fry the cauliflower for 6 to 8 minutes, turning occasionally, until well browned in spots. Transfer to the plate with the aubergine. Season the vegetables lightly with a pinch of the fine sea salt from the measured amount.
5. In a dutch oven over medium-high heat, warm the remaining 1 tbsp sunflower oil. Season the chicken thighs with the remaining fine sea salt, black pepper, ground cinnamon and allspice, then brown for 4 to 5 minutes per side. Add the onion and cook for 3 minutes until starting to soften.
6. Pour in 900 ml water and bring to a gentle simmer, scraping up any browned bits. Simmer for 20 minutes until the chicken is just cooked through. Lift the chicken onto a plate with tongs and keep the cooking liquid in the pot.
7. Arrange the chicken in the base of the pot, then layer over the aubergine and cauliflower. Scatter the drained rice evenly over the top, then press down gently with the back of a spoon to level. Pour in enough of the hot cooking liquid to cover the rice by about 1.5 cm; if you are short, top up with a little water.
8. Bring the pot back to a gentle simmer, then cover and cook on low for 30 to 35 minutes until the rice is tender and the liquid is absorbed. Turn off the heat and rest, covered, for 15 minutes to help it set. Run a spoon around the edge, then invert onto a large platter and top with the toasted pine nuts.

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