Ma Lube (Middle East) [WF/GF]
Debra D. Smith
This is a favorite to serve when guests. It has a usually served with fresh yogurt which is used as a sauce. Every family has their secret ingredients, using different vegetables, and spices. This is my favorite version. Serve with pita bread, hummus, and taboule.
Yield: Serves 4
Ingredients:
1 3 1/2-pound chicken, or 2 whole chicken breasts
1 teaspoon of cinnamon
1 teaspoon of pepper
1 medium head of cauliflower, cutting up the florets
6 tablespoons butter or margarine (trans fat free)
2 cups white rice
4 cups broth
1/2 teaspoon allspice
1/8 teaspoon cloves
2 teaspoon cinnamon
1/4 teaspoon ground pepper
Salt to taste
Instructions:
In a large pot, place the chicken; add just enough water to cover the chicken. Stir in 1 teaspoon cinnamon, and 1 teaspoon of pepper. Bring to a boil, reduce heat to low and cover simmering whole chicken for 1 hour, chicken breasts for 30 minutes.
Remove the chicken from the pot, setting aside to cool. Reserve the liquid from chicken to use as part of the broth. Skin and de-bone the chicken, cutting into 2 inch pieces. Put the chicken back into the large pot
Melt butter in medium sized skillet, over medium heat. Add rice; stir constantly for 1 minute. Add rice, broth, spices, and cauliflower to the chicken. Stir together trying not to disturb the chicken on the bottom. Bring to a boil and cover. Reduce heat to low and cook for 20 minutes or until rice is soft and liquids are absorbed.
Turn over onto a platter and serve with yogurt.
Debra D. Smith is the author of “Naturally Gluten-Free Cooking”. She has taught cooking classes in local cooperatives as well as locations in Madison WI. Her book is currently available at www.trafford.com, www.barnesandnoble.com, www.amazon.com and Lakewinds Natural Foods in Minnetonka. Can be contacted at debra@sagasandstars.com