MaqlubaUpside-Down Chicken and Vegetable Rice

Name: Maqluba (Upside-Down Chicken and Vegetable Rice)
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 4
Cuisine: Jordan
Ingredients: 800 g Chicken Thigh (bone-in); 160 g Onion (finely chopped); 220 g Tomato (finely chopped); 35 g Tomato Paste; 6 g Baharat; 4 g Turmeric Powder; 10 g Salt; 3 g Black Pepper; 25 ml Vegetable Oil; 450 g Eggplant (cut into thick slices); 450 g Cauliflower (cut into florets); 90 ml Vegetable Oil; 420 g Basmati Rice (rinsed); 700 ml Chicken Stock (hot); 4 g Salt

This dramatic layered rice dish is built with spiced chicken, fried eggplant, and cauliflower, then turned out onto a platter in one piece. The rice absorbs the savory stock and vegetable juices as it cooks.

Prep

40m

Cook

1h 15m

Serves

Regional versions

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Jordan
Palestine

Estimated

Nutrition

Per serving

1170kcal

Calories

70g

Protein

52g

Fat

107g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Chicken

800g
Chicken Thigh (bone-in)
160g
Onion (finely chopped)
220g
Tomato (finely chopped)
35g
Tomato Paste
6g
Baharat
4g
Turmeric Powder
10g
Salt
3g
Black Pepper
25ml
Vegetable Oil

Vegetables

450g
Eggplant (cut into thick slices)
450g
Cauliflower (cut into florets)
90ml
Vegetable Oil

Rice

420g
Basmati Rice (rinsed)
700ml
Chicken Stock (hot)
4g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Heat the vegetable oil in a wide pan to 180°C (350°F). Fry the eggplant and cauliflower in batches until lightly golden, then drain them well.
02
Heat the vegetable oil in a heavy pot over medium heat. Add the chicken thigh and brown lightly on both sides.
03
Add the onion and cook until softened, then stir in the tomato, tomato paste, baharat, turmeric powder, salt, and black pepper. Cook until the tomatoes break down and coat the chicken.
04
Arrange the fried eggplant and cauliflower neatly over the chicken.
05
Spread the basmati rice evenly over the vegetables and season with the salt. Pour in the hot chicken stock carefully so the layers stay in place.
06
Bring the pot to a gentle boil, cover, and cook over low heat until the basmati rice is tender, the liquid is absorbed, and the chicken thigh reaches 74°C (165°F).
07
Rest the pot off the heat for 10 minutes, then place a large platter over the pot and invert it carefully.
08
Lift off the pot slowly so the rice, vegetables, and chicken hold their shape.

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