Juicy Maqluba with Beetroot and Eastern Flair
A twist on the classic Middle Eastern dish Maqluba, featuring the sweetness of beetroot and a blend of eastern spices.
Ingredients
- ●2 medium Beetrootpeeled and diced
- ●1 cup Jewelled Ricecooked according to package instructions
- ●2 tsp Eastern Spice Blendstore-bought or homemade
- ●2 tbsp Middle Eastern Olive Oilfor frying
- ●1/2 cup Crumbly Fetacrumbled
- ●1 large Juicy Chicken Breastboneless and skinless
- ●1 medium Onionchopped
- ●2 cloves Garlicminced
- ●1/4 cup Fresh Parsleychopped
Instructions
- 1
Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
- 2
Add the chopped onion and sauté until translucent, about 5 minutes.
- 3
Add the minced garlic and cook for an additional 1-2 minutes.
- 4
Add the diced beetroot and cook for 5 minutes, stirring occasionally.
- 5
In a separate pan, heat 1 tbsp of olive oil over medium heat.
- 6
Add the crumbled feta and cook until lightly browned, about 3-4 minutes.
- 7
Add the cooked Jewelled Rice to the pan and stir to combine with the feta.
- 8
Add the Eastern Spice Blend to the rice mixture and stir to combine.
- 9
Add the cooked beetroot mixture to the rice mixture and stir to combine.
- 10
Season with salt and pepper to taste.
- 11
Serve the Maqluba hot, garnished with chopped parsley.