Maqluba (Palestinian Upside-down Chicken and Rice) Recipe - Los Angeles Times

Ingredients

• 4 bone-in, skin-on chicken legs, separated into thighs and drumsticks
• 1 1/2 teaspoons crushed red chile flakes, divided
• 1 1/2 teaspoons ground allspice, divided
• 1 1/2 teaspoons ground cinnamon, divided
• 1 1/2 teaspoons ground cloves, divided
• 1 1/2 teaspoons ground cumin, divided
• 1 1/2 teaspoons ground turmeric, divided
• 8 whole cloves
• 8 whole green cardamom pods
• 3 bay leaves
• 1 stick whole cinnamon
• 2 large yellow onions, cut into 1/2-inch-thick slices, divided
• 1 envelope cilantro- and tomato-flavored Sazón seasoning
• 3 cups (584 grams; 1 1/4 pounds) basmati rice
• 2 cans (15 ounces each) chickpeas or fava beans (or one of each), drained and rinsed
• Kosher salt
• freshly ground black pepper
• 6 cups Vegetable oil, for deep-frying
• 2 medium carrots, peeled and cut into 1-inch chunks
• 2 celery stalks, cut into 1-inch pieces
• 1 head of cauliflower, cored and broken into large florets
• 1 large russet potato, peeled and cut into 1-inch chunks
• 1/3 cup pine nuts
• 2 shallots, sliced crosswise and separated into rings
• 1 large green bell pepper, stemmed and seeded, cut into 1-inch pieces
• 3 garlic clove, finely grated
• Unsalted butter, for greasing
• Roughly chopped cilantro leaves, to garnish
• Arabic Salad (recipe below), for serving
• Dill Yogurt Sauce (recipe below), for serving
• 4 vine-ripe tomatoes, cored, seeded and finely diced
• 1/2 cup everyday olive oil
• 2 teaspoons Diamond Crystal kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 English or hothouse cucumber, seeded and finely diced
• 1/2 medium red onion, finely chopped
• 1/2 cup finely chopped flat-leaf parsley
• 1/4 cup fresh lemon juice
• 1 English or hothouse cucumber, seeded and finely chopped
• 2 garlic cloves, minced
• 1 3/4 cups (one 16-ounce container) plain full-fat Greek yogurt
• 3 tablespoons finely chopped fresh dill