Chicken Maqluba | Middle Eastern Rice Feast | UpSide-Down Chicken Rice | Arabian Chicken & Rice |

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is widely available.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more shelf-stable and cheaper.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and seasoning water is cost-effective.

Heat olive oil in a large pot over medium heat until shimmering.

Sauté onions until translucent, about 5 minutes.

Add garlic and spices, cooking until fragrant, about 1 minute.

Brown the chicken pieces in the pot for 5-7 minutes on all sides.

Add chopped tomatoes and cook for another 3-4 minutes until softened.

Pour in chicken broth and bring to a simmer.

Layer the eggplant, cauliflower, and potatoes over the chicken.

Add rice evenly on top of the vegetables.

Sprinkle with salt and black pepper to taste.

Cover the pot and cook on low heat for 30-40 minutes until rice is tender.

Remove from heat and let sit for 10 minutes before serving.

Invert the pot onto a serving platter, allowing the Maqluba to fall out in layers.

Garnish with fresh herbs and drizzle with lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level: