MaqlubaUpside-Down Chicken and Rice

Name: Maqluba (Upside-Down Chicken and Rice)
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 4
Cuisine: Palestine
Ingredients: 700 g Chicken Thigh; 180 g Onion (thinly sliced); 12 g Garlic (crushed); 4 g Turmeric Powder; 3 g Allspice; 6 g Salt; 2 g Black Pepper; 20 ml Extra Virgin Olive Oil; 500 g Eggplant (cut into thick slices); 400 g Cauliflower (cut into florets); 25 ml Extra Virgin Olive Oil; 350 g Basmati Rice (rinsed); 650 ml Chicken Stock (hot); 4 g Salt

A celebratory layered rice dish of spiced chicken, silky eggplant, and tender cauliflower, cooked in one pot and turned out onto a platter. The rice absorbs the savory stock and warm spices, while the vegetables add sweetness and richness.

Prep

40m

Cook

1h 15m

Serves

Regional versions

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Jordan
Palestine

Estimated

Nutrition

Per serving

894kcal

Calories

61g

Protein

32g

Fat

91g

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

700g
Chicken Thigh
180g
Onion (thinly sliced)
12g
Garlic (crushed)
4g
Turmeric Powder
3g
Allspice
6g
Salt
2g
Black Pepper
20ml
Extra Virgin Olive Oil

Vegetables

500g
Eggplant (cut into thick slices)
400g
Cauliflower (cut into florets)
25ml
Extra Virgin Olive Oil

Rice

350g
Basmati Rice (rinsed)
650ml
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 part of the extra virgin olive oil in a wide pan over medium heat. Cook the eggplant until lightly golden on both sides, then remove. Cook the cauliflower in the remaining oil until lightly browned, then set aside.
02
Heat the extra virgin olive oil in a heavy pot over medium heat. Add the onion and cook until softened and lightly golden.
03
Stir in the garlic, turmeric powder, allspice, salt, and black pepper. Add the chicken thigh and cook until the pieces are lightly browned on the outside.
04
Spread some of the cooked onion over the bottom of the pot, then layer in the eggplant, cauliflower, and chicken thigh.
05
Scatter the basmati rice evenly over the top. Pour in the hot chicken stock and add the salt.
06
Bring the pot to a gentle boil, then reduce the heat to low, cover, and cook until the basmati rice is tender, the liquid is absorbed, and the chicken reaches 74°C (165°F).
07
Remove the pot from the heat and let it rest, covered, for 10 minutes.
08
Run a knife around the inside edge, place a large serving platter over the pot, and carefully invert it. Lift away the pot and serve the upside-down rice while hot.

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