Classic Chicken Maqluba
A traditional Levantine dish featuring seasoned chicken, fried vegetables (like eggplant and cauliflower), and aromatic rice, all cooked in layers and then dramatically flipped upside down for serving. A flavorful and impressive meal for two.
Cook the chicken
Season the chicken thighs or drumsticks with 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 teaspoon ground turmeric, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground cinnamon. Heat 1 tablespoon olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Place the chicken skin-side down and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 5 minutes to brown the other side. Remove chicken from the pot and set aside. Keep the chicken drippings in the pot.
💡 Pro Tips:
- •Browning the chicken deeply adds great flavor and texture to the finished dish.
- •Do not overcrowd the pot; cook in batches if needed.
Prepare and fry vegetables
While the chicken is cooking, prepare the vegetables. You can use the same pot as the chicken. Add the remaining 1 tablespoon olive oil if needed. Fry the eggplant slices in batches until golden brown on both sides. Remove to a plate lined with paper towels to drain any extra oil. Repeat with the cauliflower florets and potato slices until golden and tender. Season all fried vegetables lightly with a pinch of salt.
💡 Pro Tips:
- •Frying vegetables adds a necessary depth of flavor to Maqluba. You can use an air fryer or roast them for a lighter option.
- •Draining oil is important to prevent the dish from being greasy.
Assemble the layers in the pot
Drain the soaked 1 cup basmati rice. In the same pot used for chicken (with its drippings), arrange the sliced tomato rounds on the very bottom in a single layer. Next, arrange the fried potato slices. Then, place the browned chicken pieces on top of the potatoes. Distribute the fried eggplant and cauliflower around and over the chicken. Sprinkle the thinly sliced 1/2 medium onion over the vegetables and chicken.
💡 Pro Tips:
- •Layering carefully ensures a beautiful presentation when the dish is flipped.
- •Make sure the tomato slices are flat on the bottom for a good seal and flavor.
Add rice and cook
Evenly spread the drained basmati rice over the layers of chicken and vegetables. Gently pour 1 3/4 cups chicken broth over the rice. You want the broth to just cover the rice. Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer (cook gently just below boiling, with small bubbles) for 30-45 minutes, or until all the liquid has been absorbed by the rice and the rice is tender. Do not lift the lid during this time.
💡 Pro Tips:
- •Simmer means to cook gently just below boiling, with small bubbles.
- •A tight-fitting lid is essential for the rice to cook properly through steaming.
Flip and serve
Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 10 minutes. This allows the steam to redistribute and the layers to settle. Place a large serving platter upside down over the top of the pot. Holding the pot and platter firmly together, carefully and quickly flip them over. Let the pot sit upside down on the platter for 5 minutes before gently lifting the pot to reveal the layered Maqluba. Garnish with 2 tablespoons toasted pine nuts and 2 tablespoons chopped fresh parsley. Serve immediately, often with a side of plain yogurt or a simple salad.
💡 Pro Tips:
- •The rest time before flipping is crucial for the Maqluba to hold its shape.
- •Flipping quickly and confidently is key to a successful presentation.
- Large, heavy-bottomed pot or Dutch oven (oven-safe)
- Large serving platter
- Spatula or tongs
- Paper towels
- Measuring cups
- Measuring spoons
- Knife and cutting board
- Small skillet (for toasting nuts)
- 💡For a truly traditional flavor, consider finding a Middle Eastern '7 Spice' blend for seasoning the chicken and rice.
- 💡You can vary the vegetables based on preference; potatoes, carrots, or even bell peppers are common additions.
- 💡The beauty of Maqluba is in its presentation. Do not worry if it is not perfect on the first try; it will still be delicious!
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