Description
Chicken Maqluba is a traditional Middle Eastern upside-down rice dish featuring tender marinated chicken, roasted vegetables, and fragrant spices layered beautifully and baked to perfection. This flavorful one-pot meal combines aromatic spices, seared chicken, and perfectly cooked rice with crispy roasted potatoes, eggplant, and cauliflower for a hearty and satisfying dinner that serves 6.
Ingredients
Scale
Chicken and Marinade
- 1 whole chicken, skin removed and cut into pieces
- Juice of ½ a lemon
- Salt, to taste
- ¼ cup olive oil
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon seven spice blend
- 4-6 cloves garlic, crushed
- 6 green cardamom pods, crushed
Vegetables
- 2 large potatoes, sliced
- 1 medium eggplant, sliced
- 2 cups cauliflower florets
- 2 large onions, sliced
- 2-4 tablespoons olive oil (for roasting vegetables and cooking)
Rice and Spices
- 2 cups Italian rice, rinsed and soaked
- 1 teaspoon whole allspice
- 1 cinnamon stick (2-inch piece)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon seven spice blend
- 1 teaspoon turmeric powder
Instructions
- Prepare the Chicken: Rub the chicken pieces thoroughly with salt and lemon juice to season and tenderize the meat.
- Mix the Marinade Spices: In a small bowl, combine the coriander powder, cumin powder, turmeric powder, and seven spice blend.
- Coat the Chicken: Rub the chicken with the prepared spice mixture and set aside to marinate and absorb flavors.
- Prepare the Vegetables: Soak potato slices and cauliflower florets in salted water for 15 minutes to remove excess starch and bitterness. Sprinkle the eggplant slices with salt to sweat out moisture, then pat dry.
- Roast the Vegetables: Brush the potatoes, cauliflower, and eggplant slices with olive oil and arrange them on baking sheets. Roast potatoes and cauliflower at 375°F (190°C) for 15 minutes, and eggplant for 10 minutes or until lightly browned.
- Cook the Chicken: Heat ¼ cup olive oil in a large pot over medium heat. Add whole allspice and cinnamon stick to infuse the oil. Sauté the sliced onions until golden brown. Add crushed garlic and cardamom pods and cook until fragrant.
- Sear the Chicken: Add the marinated chicken pieces and sear until golden brown on all sides to lock in flavor.
- Simmer the Chicken: Pour in 4-6 cups of water, bring to a boil, then reduce heat and simmer for 30 minutes until the chicken is cooked through. Remove chicken from the broth and reserve 2 cups of the cooking liquid for later use.
- Prepare the Rice: Rinse and soak rice well, then drain. Mix the rice with salt, black pepper, seven spice blend, and turmeric powder.
- Parboil the Rice: Bring 4 liters of water to a rolling boil, add the rice, and cook until it is 50% done. Drain the rice thoroughly.
- Assemble the Maqluba: In a deep oven-safe pot, layer the roasted chicken pieces at the bottom. Add the roasted potatoes, eggplant, and cauliflower in layers over the chicken.
- Add the Rice: Top the vegetables with the parboiled rice, pressing down gently to compact the layers.
- Add Broth: Pour the reserved 2 cups of chicken broth evenly over the rice to keep it moist during baking.
- Bake the Maqluba: Cover the pot and bake in a preheated oven at 350°F (175°C) for 25 minutes to finish cooking and fuse the flavors together.
- Rest the Dish: Remove from oven and let the Maqluba rest for 5 minutes to settle and cool slightly.
- Flip and Serve: Place a large serving platter over the pot and carefully invert the pot to release the Maqluba onto the platter, revealing the beautifully layered upside-down rice and chicken. Serve hot with yogurt and a fresh salad.
Notes
- Soaking potatoes and cauliflower helps to reduce bitterness and improve texture.
- Salting and sweating the eggplant prevents it from becoming soggy and removes bitterness.
- Parboiling the rice ensures even cooking and prevents mushiness.
- Use an oven-safe pot with a tight-fitting lid to assemble and bake the Maqluba to maintain moisture.
- Letting the dish rest before flipping helps hold the layers intact for a neat presentation.
- Serve with cool yogurt and a fresh salad to balance the warm spices and rich textures.
