Description
Chicken Maqluba is a traditional Middle Eastern upside-down rice dish featuring tender bone-in chicken, fragrant basmati rice, and layers of fried vegetables including eggplant, potatoes, and carrots. Simmered in a spiced broth and cooked together in one pot, this hearty main course is flipped onto a serving tray to reveal a beautiful layered presentation, garnished with fresh parsley and toasted nuts for added texture and flavor.
Ingredients
Scale
Chicken and Broth
- 2 lbs bone-in chicken pieces (legs, thighs, or a mix)
- 4 cups water or chicken broth
- 1 1/2 teaspoons salt (divided)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
Vegetables
- 1 large eggplant (sliced into 1/2-inch rounds)
- 1 large potato (sliced into 1/4-inch rounds)
- 1 large carrot (sliced)
- 1 onion (sliced)
Others
- 2 cups basmati or long-grain rice (rinsed and soaked for 30 minutes)
- 3 tablespoons vegetable oil
- Chopped parsley and toasted nuts for garnish (optional)
Instructions
- Brown the Chicken: In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the chicken pieces and brown them for about 4–5 minutes on each side until golden. This step seals in the juices and adds flavor to the final dish.
- Simmer Chicken and Prepare Broth: Pour in 4 cups of water or chicken broth along with 1 teaspoon of salt and half of the spices (turmeric, cumin, allspice, cinnamon, black pepper). Bring the mixture to a boil, then reduce heat to low and let it simmer for 30 minutes until the chicken is fully cooked. Remove the chicken from the pot and set aside. Strain the broth and reserve it for later.
- Fry the Vegetables: While the chicken simmers, heat the remaining vegetable oil in a pan or use an oven to fry or roast the eggplant slices until golden. Drain on paper towels to remove excess oil. Repeat this process with the sliced potatoes and carrots, frying each until golden and tender.
- Layer the Ingredients: In a clean, heavy-bottomed pot, start by layering the cooked onion slices evenly at the bottom. Follow with a layer of the cooked chicken pieces. Then add layers of fried eggplant, potato, and carrot slices. Finally, top the layers with the drained basmati rice. Sprinkle the remaining 1/2 teaspoon of salt evenly over the rice.
- Add Broth and Cook: Slowly pour the reserved chicken broth over the rice until it just covers the top (around 3 to 3 1/2 cups). Place the pot over medium-high heat and bring it gently to a boil. Reduce the heat to low, cover the pot tightly with a lid, and let it cook undisturbed for 30 to 40 minutes until the rice is tender and all the liquid is absorbed.
- Rest the Maqluba: Remove the pot from heat and allow it to sit, covered, for an additional 10 minutes. This resting period helps the rice firm up and absorb any remaining aromas.
- Flip and Serve: To serve, place a large serving tray upside-down over the pot. Carefully invert the pot and lift it to reveal the beautifully layered maqluba. Garnish with chopped parsley and toasted nuts if desired. Serve with plain yogurt or a fresh cucumber salad for a traditional touch.
Notes
- Maqluba means “upside-down” in Arabic, referring to the traditional way the dish is served by flipping the pot to reveal the layers.
- Serve with plain yogurt or a refreshing cucumber salad to complement the spices.
- You can substitute or add cauliflower or zucchini along with the other vegetables for variation.
- Make sure to rinse and soak the rice for best texture and to prevent sticking.
- Use bone-in chicken for more flavorful broth and tender meat.
