Mahlouba [a Sneaky Risotto with Chicken]

Serves baby and 4 adults with leftovers

Active cooking time: 20 minutes

Total Cooking Time: 40-60 minutes

Once upon a time, I stood over the stove and cooked risotto, stirring and adding broth and wine with patience and care. I will do this again, one day, and while I'm at it will get all my digital photos printed and put them in albums. For now, I offer this “sneaky” risotto, packed with flavor and suitable for both baby and adults. The recipe is also inspired by 'Mahlouba', a Palestinian dish which means 'upside-down', because when it's done, the pot is flipped and the contents poured onto a platter.

Vegetable oil

1 onion, diced*

3 tsp cardamom 

1 whole chicken, cut into parts

3 chicken breasts or boneless chicken thighs

2.5 cups uncooked brown rice

Chicken or vegetable broth

Salt and pepper

Parsley or Coriander [optional]

Heat 2 tbsp oil in a large pot. Add onion, saute for about 2 minutes, then add cardamom. Add other root vegetables if desired, then the chicken, followed by the dry rice. Pour in more than enough broth to cover everything. Bring to a boil, lower to simmer and cover. Cook until all liquid is absorbed – this will probably take longer than the rice cooking instructions. 

For baby: remove the chicken breasts or thighs and some of the rice for baby, puree if necessary. Serve with a cooked vegetable.

For adults: Add salt and pepper, and serve with chopped coriander or parsley.

*add vegetable peel from “baby leftovers,” or add any chopped root vegetable to this dish with the onion – cauliflower works well, as does carrot, potato and kohlrabi.