Chicken Maqluba

1. Soak the Rice

Begin by soaking the basmati rice in a bowl of water for 30 minutes, allowing it to soften and prepare for cooking.

2. Prepare the Spice Blend and Season the Chicken

Mix the ground coriander, cumin, and caraway in a small bowl to create a fragrant spice blend. Season the chicken generously with the spice blend and a pinch of salt, ensuring every part is covered.

3. Sear the Chicken

Heat the olive oil in an enameled cast-iron pot over medium-high heat. Add the chicken and sear it for about 10 minutes, flipping halfway through.

4. Cook Onion and Marinate Additional Onions

Add half of the onion wedges to the pot, cooking them alongside the chicken for 10 minutes. Marinate the remaining onion slices in a bowl with sumac, red wine vinegar, and a pinch of salt, setting it aside to serve later.

5. Add Rice, Nuts, and Spices to the Pot

Add the soaked rice, toasted nuts, chopped parsley, cardamom pods, and a teaspoon of salt to the pot. Pour in the cup of water, bringing everything to a gentle boil.

6. Cook and Let Rest

Cover the pot, reduce the heat to low, and let it cook for 20 minutes. Afterward, allow the pot to rest, undisturbed, for 1 hour.

7. Serve the Maqluba

Invert the pot onto a serving platter and serve with the marinated sumac onions and lemon wedges on the side.