Are you looking for an astonishing dish that will amaze your guests? Look no further than the Palestinian Chicken Makloubeh! This delectable dish consists of spiced chicken, fried vegetables, and aromatic rice. The good news is that it’s incredibly easy to make.

Arab countries are renowned for their rich traditions and delicious cuisine. A standout feature of Arab food is its diverse array of flavors and aromas, from vibrant spices to delicate floral essences. The Levantine countries, in particular, share a number of popular dishes, including hummus, grape leaves, and maqluba.

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A Dish with an Exceptional Name

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What Is the Origin of Maqluba?

Maqluba is a very popular dish in Palestine and many Arab countries, including Iraq, Jordan, and Syria. While this well-known dish is prepared differently in each household, its main form as a layered dish made of rice, vegetable, and meat is what remains consistent across all versions.

This traditional Middle Eastern dish can be spelled in various ways, such as Makloubeh, Maklubeh, Maklooba and Makloba.

Layering the vegetables and meat beneath the rice and then cooking everything together allows all the flavors to beautifully combine. You can cook it slowly to allow the flavors to develop and to keep the vegetables from burning since they’re underneath the rice.

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Maqluba translates to flipped upside down, referring to the order of the ingredients that are layered in the pot compared to their look when the pot is flipped. It uses a variety of vegetables, including eggplants, cauliflower, potatoes, and carrots. These veggies can be used interchangeably or mixed together. Some families also choose to add hummus (garbanzo beans).

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A Family Favorite

Maqluba has to be my top number one Palestinian dish. I have a lot of memories of my mom making it almost every single Friday when I was Jordan.

When I was pregnant with my first son, I would crave Maqluba so much that I would add a lot of cauliflower and eat it frequently. Now, my oldest son loves Maqluba and cauliflower as much as I do!

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Distinctive Palestinian Dish

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What are the Ingredients of Makloubeh?

For the Rice

Jasmine rice: It’s a long-grain rice, which means it is longer and thinner than most other rice varieties. It tends to be a bit sticky.

Veggies: Such as cauliflower, potatoes, and tomatoes are added to prevent the pan from sticking.

Chicken broth: It adds moisture to the rice.

Seasonings: Maqluba spice, 7 spice, and salt are added to flavor the recipe.

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For the Broth

Chicken broth: Gives warmth, nourishment, and hydration to the body.

Seasonings: Maqluba spices, 7 spices, coriander powder, cinnamon sticks, cardamom pods, salt, and black pepper, enhance the flavor of the recipe.

Garlic cloves: Add a strong flavor.

Onion: Its adds an intense taste.

Oil: Prevents the rice from sticking to your rice cooker.

Chicken: It is the main ingredient and the meat used in the recipe.

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An Unforgettable Taste

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Follow These Instructions to Prepare Maklooba

First, add the chicken to a pot with oil and the onions, then sauté.

Next, add the maqluba spices, whole garlic, black pepper, cinnamon, coriander, and cardamom, mix, then add water to cover.

Then, let it boil, and skim off any foam that forms and discard it. Let it cook for about 30-40 minutes until done.

Once the chicken is cooked, you can remove it and strain the broth. You can now leave the chicken as it is, bake it to crisp up, or fry it. I like air frying it.

After that, wash the rice a few times to make sure you have removed all the excess starch. Soak it in cold water for about 30 minutes.

Once soaked, strain the rice and add the 7 spices, Maqluba spices, and salt. Mix well and set aside.

For the Veggies

First of all, prep your vegetables ahead of time. Cut the cauliflower into medium size florets, and peel the potatoes. Cut the potatoes into half-inch thick rounds.

Then, you can peel the eggplants or you can just leave their skin. Cut them into half-inch rounds and place them on top of a paper towel.

Next, sprinkle a small amount of salt on top of each round to draw out the moisture, leave them for about 10 minutes.

Now, if you’re using carrots, the baby ones work well. You can deep fry all the vegetables, air fry, or bake them. Set aside the vegetables once you ensure they are done.

For Assembly

To start with, my hack is to cut parchment paper the same size as the bottom of the pot you’re using and lay it flat.

Then, add tomato slices before layering the chicken on top. Add the vegetables and finally the rice.

Now, once you are done with assembling the maqluba, make sure you add the hot broth. You don’t want this to be warm or cold.

Next, bring it to a boil on medium-high, then cover and lower the heat until the rice fully cooks, which takes anywhere from 15-25 minutes. The rice on top should be fluffy and cooked.

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Impress Your Guests with This Flavorful Dish

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What Kind of Meat to Use in Makloubeh?

Chicken: Bone-in chicken pieces (like thighs, drumsticks, or wings) are most commonly used. The bone adds extra flavor to the rice as it cooks. Some variations use chicken breasts, but they can be a bit drier compared to dark meat.

Lamb: Lamb shoulder or lamb chops are often used for their rich flavor and tenderness. Lamb adds a distinct taste to the dish, especially when cooked with spices.

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What Kind of Vegetables to Use in Chicken Makloubeh?

• Eggplant, the star of the dish, which is sliced, salted to remove excess moisture, and fried until golden. It adds a creamy texture and earthy flavor.
• Cauliflower is another essential vegetable, typically cut into florets and either fried or roasted. It has a mild flavor and tender texture that complements the rice and spices.
• Potatoes are often sliced into rounds or wedges and fried.
• Carrots can be included for a slight sweetness and vibrant color.
• Tomatoes are sometimes used for a subtle tang and extra moisture, though they are not always part of the traditional recipe.
• Onions may also be used, sautéed or placed in layers, to add sweetness and depth to the dish.

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Chicken Makloubeh Substitutions

Eggplant: Some households prefer including eggplants instead of cauliflower. Eggplants are considered a great substitute for cauliflower if you don’t have them available or if you simply dislike the taste of cauliflower. You can prepare the eggplants in the same way as you would prepare the cauliflower.

Lamb or Beef: This recipe uses chicken for the protein option, but you can also opt for lamb or beef shanks.

Chickpeas: If you want a vegetarian maqluba, then you can add chickpeas instead of the chicken. Chickpeas compensate for the lost protein from the meat; or, you can add to your chicken maqluba a layer of chickpeas for a richer and more filling dish.

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What to Serve with Maqluba?

Chicken Maqluba is not served alone, it’s typically served with either plain yogurt or a salad, including Arabic Chopped Salad (Salata Arabiyeh), Cucumber Yogurt Salad | Khiyar Bi Laban, or Fattoush. Choose yogurt to add a creamy refreshing condiment to the dish, or opt for a salad for a healthy vegetarian side dish.

While the rice dish tastes heavenly, however, it is incredibly rich and filling, making it perfect to pair with a healthier and lighter side dish such as salad. You can enjoy Chicken Maqluba is typically enjoyed with these two side dishes, taking the dish into a whole new level!

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Sprinkle Some Almonds on Top

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Best Tips

• Use parchment paper to prevent it from sticking.

• Air frying the vegetables won’t give them the same color as deep frying, but they will be less oily and healthier.

• Taste the broth before adding it on top of the rice to make sure it’s not salty. If it is, replace two cups of broth with two cups of water.

• I use a premix spice blend from Palestine, you can also buy some from Middle Eastern grocery stores.

• To achieve the perfect Maklouba flip, let the dish rest for a few minutes after cooking to help the ingredients set. Use a large, flat serving platter and gently run a spatula or knife around the edges of the pot to loosen it. Then, carefully flip the pot upside down onto the platter. The key here is to not disturb the pot too much before flipping to keep it all piled up before flipping.

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Your New Favorite Homemade Dish

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Best Recipes To Try:

Juicy Chicken Kofta Kebabs

Middle Eastern Vermicelli Rice (Ruz Bil Shi’iriya)

Meat Stuffed Pitas (Palestinian Arayes)

Dawood Basha (Kufta and Potato Stew)

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Storage Tips

Refrigeration: Make sure that your chicken Maqluba has cooled completely before placing it in the fridge. Maqluba leftovers will last up to 4 days if properly kept in an air-tight container.

Reheating: You can simply reheat the Maqluba in a microwave. Alternatively, you can choose to reheat it over low to medium heat on the stove until it becomes warm.

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Frequently Asked Questions (FAQs)

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If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube

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