Maqluba (Upside-Down Chicken Rice Pot)

🧄 Ingredients

🍗 Chicken & Marinade:

• 🍗 1 whole chicken (cut into 6–8 pieces) or 1 kg chicken thighs
• 🧅 1 onion, quartered
• 🌶️ 1 tsp ground turmeric
• 🌿 1 tsp allspice
• 🧂 Salt & pepper
• 💧 6 cups water (for broth)

🍆 Vegetables:

• 🍆 2 eggplants, sliced
• 🥔 2 potatoes, sliced
• 🥕 2 carrots, sliced
• 🫒 Olive oil for frying or roasting

🍚 Rice:

• 🍚 2 cups basmati or long-grain rice, rinsed and soaked
• 🟤 1/2 tsp cinnamon
• 🌿 1 tsp ground cumin
• 🌰 Optional: 1/4 cup toasted almonds or pine nuts
• 🧂 Salt to taste

🔥 Instructions

🍗 1. Cook the Chicken

Boil chicken pieces with onion, turmeric, allspice, salt, and pepper for 30–40 minutes until tender. Reserve broth. Remove chicken and brown in a pan or oven for flavor.

🍆 2. Prepare the Vegetables

Fry or roast eggplant, potatoes, and carrots until golden. Drain on paper towels.

🏗️ 3. Layer the Maqluba Pot

In a deep, non-stick pot:

• Add a layer of cooked chicken
• Follow with layers of fried vegetables
• Top with soaked, drained rice
• Sprinkle in cumin, cinnamon, salt

Gently pour 5 cups of reserved broth over everything until rice is just covered.

🍚 4. Cook the Maqluba

Cover pot and cook on low heat for 35–40 minutes. Do not stir!

Once rice is fluffy and liquid is absorbed, let the pot sit covered for 10 minutes.

🎉 5. Flip & Serve

Place a large round serving tray over the pot. Take a deep breath — then flip! Gently lift the pot to reveal a gorgeous layered dish.

Top with toasted almonds, pine nuts, or parsley.

🌿 Serving Suggestions

• Serve hot with plain yogurt or a cucumber yogurt salad.
• Pairs beautifully with a lemony side like fattoush.

💡 Tips

• 🧊 You can prep all layers a day ahead and cook fresh.
• 🥩 Try lamb instead of chicken for a deeper flavor.