- Magloube
To serve four 1 medium sized chicken
3 medium sized aubergine
1 1/2 mug rice
1 Magi cube (or any chicken stock)
Vegetable oil (for frying the aubergines)
salt
pepper
cardamons (crushed)
a bit of cinnamon
cumin Wash the rice and let it to soak until you have finished with the
rest of the preparations.
Start by chopping the chicken as you like, put it in the pan in
high heat until it starts boiling, then add the spices (use your
adventurous creativity on the quantity; personally I prefer it
spicy), and reduce the heat to medium. The longer it takes to cook
the better! Leave to boil until the chicken gets tender.
Cut the Aubergines (with out peeling them) into rings of about 1
- 2 cm thick, and fry in the oil to brown them. Use kitchen paper
to drain the oil.
Now you get a pan and start arranging the layers of Magloube. Put
the pieces of chicken first in the bottom, then the fried aubergines
4 or 5 slices for decoration of the tray later
Then spread the rice on top and level it. Take the usual amount of
2 water/1 rice
I think). Better use the water you boiled the chicken in: It keeps
the taste
you can dissolve the Magi cube easier! Put the pan on
High heat until the water on top of the Magloube starts boiling.
Reduce to LOW and check from time to time to see the water
disappearing. (An old fashioned test is to take a dry long knife
and insert it VERTICALLY into the Magloube till you hit the base
of the pan. Pull it out and you will see if there is water at the
bottom of the pan. Like testing the oil in your car, isn't it ?).
While it is cooking, you can prepare a vegetable salad (tomatos,
cucumber, onions, parsley, lettuce, all thinly sliced, plus olive
oil). It goes very well with this dish.
Once it is ready you can leave it to settle for 5 - 10 minutes then
bring a big dish or tray and invert the pan on it. If you burnt it
in the bottom it is the sign of a good Magloube and eat the stuck
base; it is the tastiest of all! Serve with the salad and some
plain yogourt.
