القدرة

We place the chicken in a pot, then add whole cardamom, bay leaves, a chopped onion, dried lime (loomi), and a teaspoon of mixed spices.

We cover the chicken with water and let it boil until fully cooked, then strain it, reserving the broth for later use.

In another pot, we heat a tablespoon of ghee and sauté the sliced onions and minced garlic until the onions soften.

We add the chickpeas to the onion and garlic mixture, then sprinkle the Maklouba spices (turmeric, cumin, black pepper, and seven spices) and mix well to combine the flavors.

We place the boiled chicken over the mixture and let it absorb the flavors for a few minutes.

We add the washed rice over the chicken, then pour the reserved chicken broth until the rice is fully covered.

We cook over medium heat until the rice absorbs most of the broth, then lower the heat, cover the pot, and let it simmer until fully cooked.

Once done, we garnish with roasted nuts

Cucumber Yogurt Salad: We mix the chopped cucumber with the yogurt, then add a mashed garlic clove, a teaspoon of olive oil, a pinch of salt, and a sprinkle of dried mint. We stir well and serve chilled.