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.

Recipe Summary

Cuisine: Middle Eastern, traditional Palestinian/Jordanian dish

Prep and Cooking Time: Approximately 1 hour 30 minutes – 2 hours (including soaking, frying, and assembly)

Cooking Method: Sautéing, frying/air frying, boiling, and steaming rice

Skill Required: Intermediate (requires layering technique and careful assembly)

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.

Why You’ll Love This Recipe

Authentic Palestinian Maqluba: A traditional Middle Eastern rice dish that has been loved for generations and is often served at family gatherings and celebrations.

Rich in flavor and tradition: Layered with spiced rice, vegetables, and chicken, this Maqluba recipe carries nostalgic value and the warmth of home-cooked meals.

Comfort food you’ll crave: This hearty upside-down rice dish is satisfying, aromatic, and perfect for Friday dinners or special occasions.

Kid-friendly and family-approved: From cauliflower to potatoes, the vegetables in Maqluba make it a nutritious and family-friendly recipe even kids enjoy.

Perfect for gatherings: A show-stopping dish that flips beautifully and makes an impressive centerpiece for dinner parties, holidays, and family meals.

What are the Ingredients of Maqloubeh?

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.

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.

How to Make Chicken Maqlooba

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

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

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.

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

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.

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.

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

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.

Maqluba Serving Suggestions

Chicken Maqluba is rarely served on its own. It’s traditionally paired with refreshing sides that balance the richness of the dish. The most popular options include plain yogurt or light salads, including Arabic Chopped Salad (Salata Arabiyeh), Cucumber Yogurt Salad | Khiyar Bi Laban, or Fattoush. Yogurt adds a creamy, refreshing contrast to the warm spices, while fresh salads bring brightness and crunch.

Because Maqluba is a hearty, filling rice and chicken dish, these lighter sides create the perfect balance, making the meal more refreshing and easier to enjoy.

Whether you choose creamy yogurt or a vibrant salad, these accompaniments take Chicken Maqluba to the next level and make it a complete, satisfying Middle Eastern meal.

Chicken Maqluba Substitutions

One of the best things about Maqluba (Makloubeh) is its versatility, you can easily swap ingredients based on what you have on hand or your taste preferences. Here are some of the most common substitutions:

Eggplant: Many households prefer using eggplants instead of cauliflower. Eggplants add a slightly smoky flavor and a creamy texture, making them a perfect substitute if you don’t have cauliflower or simply don’t enjoy its taste. Prepare them the same way you would cauliflower by frying, air frying, or baking.

Chicken: The most traditional version of Maqluba uses bone-in chicken pieces such as thighs, drumsticks, or wings. The bones release extra flavor into the broth as the rice cooks, creating a richer dish. While chicken breasts can be used, they tend to be less juicy compared to dark meat.

Lamb or Beef: For a deeper, more robust flavor, substitute the chicken with lamb shoulder, lamb chops, or beef shanks. Lamb adds a distinct Middle Eastern taste that pairs beautifully with Maqluba spices, while beef creates a hearty, satisfying variation.

Chickpeas: For a vegetarian or vegan Maqluba, replace the meat entirely with chickpeas. They provide plenty of plant-based protein and make the dish just as filling. You can also add chickpeas alongside chicken for an extra layer of flavor and texture.

Foolproof Tips to Flip and Perfect Chicken Maqluba

Use parchment paper to prevent it from sticking: Line the bottom of your pot with parchment paper before layering. By adding this layer, the food won’t cling to the pot, allowing for a cleaner and easier flip.

Air fry or bake the vegetables for a healthier option: Air frying doesn’t always give you the intense golden color of deep frying, but your vegetables will be far less oily and still delicious.

Taste the broth first: The broth is the heart of flavor in Maqluba, always taste it before pouring it over the rice. If it’s too salty, dilute by swapping two cups of broth with two cups of water.

Use authentic spice blends when possible: I use a Palestinian premix, but you can also find Maqluba or “Arabic rice” spice blends in Middle Eastern grocery stores. These blends help deepen the flavor with traditional notes.

Press the layers lightly: After adding the tomatoes, meat, vegetables, and rice, press them down gently so the Maqluba stays firm when flipped.

Rest before flipping: Once it’s done cooking, leave the pot covered for 5–10 minutes to let the steam settle and the layers set.

Loosen the sides: Run a spatula or knife around the inside edges of the pot to release the food before flipping.

Cut vegetables evenly: Slice the potatoes, eggplant, and cauliflower to similar thickness so they cook at the same rate and don’t end up undercooked or overcooked.

Pay attention to stacking vegetables in Maqluba: Avoid piling the veggies too high, as over-stacking can block even heat distribution and cause unevenly cooked layers.

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.

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)

Healthy Kousa Mahshi (Healthy Stuffed Zucchini)

Saffron Rice