Chicken Maqluba (Flipped Upside Down)
Chicken Maqluba is an authentic Middle Eastern rice dish, popular in the Levant countries. It is known for its layers of aromatic rice, chicken, and fried veggies, that become visible once flipped.
Ingredients
For the Rice
- 3 cups Jasmine Rice
- 1 large head cauliflower
- 2 large russet potatoes
- 5 cups chicken broth or enough to cover the rice by 1 inch (usually, jasmine rice would be 3 cups rice, 4.5 cups liquid)
- 1 tablespoon maqluba spice
- Tomato optional (to prevent the pan from sticking)
- 1 teaspoon 7 spice
- 1½ teaspoons salt
For the Broth
- 2 small chickens skinless, cut into quarters, about 2.5 pounds each
- water to cover, to cook the chicken
- 3 tablespoons oil
- 1 medium onion cut in half
- 5 cloves garlic
- 3 tablespoons maqluba spices
- 2 tablespoons 7 spice
- 1 tablespoon coriander powder
- 1 stick cinnamon
- 4 cardamom pods
- 2 teaspoons salt
- ½ teaspoon black pepper
- 6 cups chicken broth (reserve from cooking the chicken)
Instructions
- Add the chicken to a pot with oil and onions, then sauté.
- Add the maqluba spices, whole garlic, black pepper, cinnamon, coriander, and cardamom and mix. .
- Add water to cover. Let it boil and skim off any foam that forms and discard. Let it cook for about 30-40 minutes until done.
- Once the chicken is cooked, 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 the starches are removed. Soak in cold water for about 30 minutes.
- Once soaked, strain and add the 7 spices, maqluba spices, and salt. Mix well and set aside.
For Veggies
- Prep your vegetables ahead of time.
- Cut the cauliflower into medium size florets, peel the potatoes, and cut them into ½-inch thick rounds.
- For the eggplants, you can peel them or leave the skin. Cut into ½-inch rounds and place on top of a paper towel.
- Sprinkle a small amount of salt on top of each round to draw out the moisture, about 10 minutes.
- If you're using carrots, the baby ones work great. Deep fry all the vegetables, air fry, or bake them. Once done, set aside.
For Assembly
- For assembly, 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, then layer the chicken on top. Add the vegetables and finally the rice.
- Now once your maqluba is assembled, make sure to add HOT broth. You don't want this to be warm or cold.
- Let it boil on medium-high heat, then cover and lower the heat until the rice is fully cooked, anywhere from 15-25 minutes. The rice on top should be fluffy and cooked.
Notes
- Use parchment paper to help it not stick.
- Air frying the vegetables won't give them the same color as deep frying does, but they are 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 not water.
- Use a premix spice blend from Palestine. You can also buy some from Middle Eastern grocery stores.
- Once you decide to flip the Maqluba, ensure that it has cooled for at least 10 minutes before flipping it. Then, place a very large plate on top of the pot that has the Maqluba, and flip it over without hesitation.
- If you want to make your own premix spice, mix 1 teaspoon turmeric with ½ teaspoon ginger, 1 teaspoon all spice, ¼ teaspoon ground cloves, ½ teaspoon ground cardamom, ½ teaspoon black pepper, ½ teaspoon mild curry powder, ½ teaspoon ground cinnamon, and ½ teaspoon cumin (this is what I prefer).
Nutrition
Calories: 483kcalCarbohydrates: 87gProtein: 13gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 9mgSodium: 3197mgPotassium: 709mgFiber: 6gSugar: 5gVitamin A: 902IUVitamin C: 69mgCalcium: 108mgIron: 3mg
Tried this recipe?Let us know how it was!