Chicken Maqluba

An authentic Middle Eastern upside-down rice dish with spiced chicken, fried vegetables, and fragrant rice. Sure to remind anyone of their Teta’s cooking.

Ingredients

For the rice

• 3 cups jasmine rice
• 1 large head cauliflower, cut into florets
• 2 large russet potatoes, peeled and sliced into 1/2-inch rounds
• 1 to 2 medium eggplants, sliced into 1/2-inch rounds
• 1 to 2 tomatoes, sliced
• 5 cups chicken broth, or enough to cover rice by 1 inch
• 1 Tbsp maqluba spice
• 1 tsp Lebanese seven spice
• 1 1/2 tsp salt

For the broth

• 2 small chickens, skinless, cut into quarters, or, a mix of thighs and drumsticks on the bone
• Water to cover the chicken
• 3 Tbsp olive oil
• 1 medium onion, halved
• 5 cloves garlic
• 3 Tbsp maqluba spice
• 2 Tbsp Lebanese seven spice
• 1 Tbsp coriander powder
• 1 cinnamon stick
• 4 cardamom pods
• 2 tsp salt
• 1/2 tsp black pepper
• 6 cups chicken broth, reserved from cooking the chicken

For serving

• Parsley, finely chopped
• Sliced and toasted unsalted almonds
• Lemon slices
• Labneh or Arabic side salad (cucumber, tomato, parsley, etc.)

Directions

1. Add the chicken to a pot with oil and the onion; saute.
2. Add maqluba spice, garlic, black pepper, cinnamon, coriander, and cardamom; stir to coat.
3. Add water to cover. Bring to a boil, skim any foam, and cook for 30-40 minutes until done.
4. Remove the chicken and strain the broth. Leave as is or crisp the chicken in the oven or air fryer.
5. Rinse the rice until the water runs clear. Soak in cold water for 30 minutes.
6. Drain the rice and mix with 7 spice, maqluba spice, and salt. Set aside.
7. Fry, air fry, or bake the cauliflower, potatoes, and eggplant until cooked; set aside.
8. Line the bottom of a pot with parchment cut to fit. Layer tomato slices, chicken, vegetables, then rice.
9. Pour hot broth over the rice, covering it by about 1 inch. Bring to a boil over medium-high heat.
10. Cover, reduce heat to low, and cook until the rice is tender and fluffy, 15-25 minutes.
11. Rest, covered, for 10 minutes. Run a spatula around the edges, then flip onto a large platter to serve.
12. Add toppings like sliced almonds and parsley for serving.

Notes

Use parchment paper to prevent sticking and help with a clean flip. If the broth tastes too salty, replace 2 cups of broth with 2 cups of water. Air frying vegetables is lighter but less golden than deep frying. For a homemade maqluba spice mix: 1 tsp turmeric, 1/2 tsp ginger, 1 tsp all spice, 1/4 tsp ground cloves, 1/2 tsp ground cardamom, 1/2 tsp black pepper, 1/2 tsp mild curry powder, 1/2 tsp ground cinnamon, and 1/2 tsp cumin.