Maklumba

Ingredients for 4 servings:

• 1 chicken(s)
• 1 cauliflower
• 250 g rice
• 500 ml vegetable stock
• 500 g yogurt
• 2 tomatoes
• 1 cucumber(s)
• 1 bell pepper(s), yellow
• 1 onion(s)
• 1 clove(s) garlic
• Lemon juice or vinegar
• salt and pepper
• oil
• curry powder
• nutmeg

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Arabic stew made from chicken, cauliflower and rice

Divide the chicken into 8 pieces. Season with salt and pepper and sear all over in hot oil (it’s best to use a large, non-stick pan). Then remove from the pan and set aside. Trim and wash the cauliflower and divide it into florets. Sear it in the same pan as the chicken, then season with plenty of curry powder. Place the seared pieces of meat on top of the cauliflower florets and add the rice. Top with vegetable stock and season with nutmeg. Cover and simmer over low heat until the liquid is absorbed. Add a little more liquid if the rice isn’t cooked yet. Trim or peel the cucumber, tomatoes, bell pepper, and onion, chop into small pieces, and place in a bowl. Crush in the garlic clove. Make a dressing using lemon juice or vinegar, oil, and spices to taste. Serve with the salad. Empty the contents of the pan onto a large platter. Serve with the salad and yogurt.