Maqluba (Upside Down Chicken with Rice)

Maqluba is a comforting layered rice dish popular across the Levant, known for its dramatic flip before serving. This version features chicken and golden fried eggplant, cauliflower, and potatoes, all simmered together in a fragrant spiced broth and served with cool yogurt and a fresh salad.
🍚🍗 Maqluba (Upside Down Chicken with Rice) 🍆🥕

Ingredients:

For the Chicken & Rice:

• 1 whole chicken (about 3–4 pounds), cut into pieces
• 2 cups basmati rice, rinsed and soaked for 20 minutes
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 3 cups chicken broth
• 2 tablespoons olive oil

For the Vegetables:

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 large potato, sliced
• 1 cup cauliflower florets
• 1 large carrot, sliced
• Vegetable oil (for frying)

For Garnish:

• 1/4 cup toasted slivered almonds or pine nuts
• 2 tablespoons chopped fresh parsley

Directions:

1. Prepare the Vegetables: Lightly salt the eggplant slices and let them sit for 20 minutes to draw out moisture. Pat dry. Fry the eggplant, potato slices, and cauliflower in hot oil until lightly golden. Drain on paper towels.
2. Cook the Chicken: In a large pot, heat olive oil over medium heat. Add the onion and sauté until soft and translucent. Stir in garlic, cumin, coriander, turmeric, cinnamon, salt, and pepper. Add the chicken pieces and brown on all sides for about 5–7 minutes.
3. Simmer: Pour in the chicken broth, bring to a boil, then reduce heat and simmer for 20–25 minutes until the chicken is nearly cooked through. Remove the chicken and set aside. Reserve the broth.
4. Layer the Pot: In a deep, heavy-bottomed pot, arrange the fried vegetables in layers at the bottom. Place the chicken pieces evenly over the vegetables.
5. Add Rice: Drain the soaked rice and spread it evenly over the chicken layer.
6. Add Broth: Carefully pour enough reserved broth over the rice to just cover it (about 2 1/2–3 cups). Gently shake the pot to level the rice without disturbing the layers.
7. Cook: Bring to a gentle boil, then reduce heat to low. Cover tightly and cook for 25–30 minutes, or until the rice is tender and the liquid is absorbed.
8. Rest & Flip: Turn off heat and let the pot rest for 10 minutes. Place a large serving platter over the pot and carefully flip it upside down in one confident motion. Lift the pot slowly to reveal the beautiful layered dish.
9. Garnish & Serve: Sprinkle with toasted nuts and fresh parsley before serving.

Nutritional Information:

• ⏰ Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 1 hour 30 minutes
• 🔥 Kcal: Approximately 520 kcal per serving | 🍽️ Servings: 6 servings

#MiddleEasternCuisine #ComfortFood #ChickenAndRice #TraditionalRecipes #FamilyMeals