Chicken Maqluba Recipe | Upside Down Rice

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a healthier alternative with more protein.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can reduce calories and is vegetarian-friendly.

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and can be more affordable.

Make the chicken for the maqluba: In a bowl mix oil and spices. Add chicken and mix until coated.

In a pot heat the oil, add chopped onion and cook until translucent. Add the chicken and cook for 2-3 minutes from each side. Note: traditionally Maqluba is made with BONE-IN chicken with skin. I prefer boneless and skinless chicken. If you prefer the traditional way, use bone in chicken thighs and legs and keep the same process.

Add bay leaves, water, turmeric, cinnamon stick, cardamom pods and cook for 15 minutes. Note: If you are using Bone-in chicken, cook for 20-25 minutes.

Meanwhile prepare the vegetables: deep fry the potatoes, then deep fry the eggplants. Drain on paper towels.

Assembly the maqluba: brush a bit oil at the bottom of a large and wide pot, layer eggplant slices and potatoes as shown in the video (make sure layer them at the bottom and the side of the pot). Note: you also can use other vegetables to make maqluba, such as: carrots, cauliflower and more. Then place the chicken, then spread evenly the rice.

Pour in the stock. Bring to a boil, then reduce the heat to low, cover and cook for 20-25 minutes.

Once cooked, turn the heat off and allow to cool slightly. Then, place a very large serving dish or a plate on top of the pot, then, carefully invert the pot onto the dish in one smooth motion. Tap the bottom of the pot to make sure that everything is separated.

Chop some parsley and fry the nuts and sprinkle them over the maqluba.

Cooking Techniques

Equipment Needed

Spice Level: