Maqluba

There’s something incredibly comforting about a dish that tells a story. Maqluba, or upside-down chicken with rice, is just that: a culinary tale from the Middle East that evokes memories of family gatherings and festive celebrations. I remember the first time I tasted it at a friend’s home during a chilly evening. The aroma of spiced chicken and fragrant rice wafted through the air, wrapping us in warmth as we gathered around the table. As I watched the host perform the grand reveal – flipping the pot to unveil the beautifully layered meal – I was hooked. It’s not just food; it’s a ritual that brings everyone together around the table, sharing stories and laughter.

Every time I prepare Maqluba, I’m reminded of those cozy moments. The layers of fried vegetables, tender chicken, and perfectly cooked rice come together harmoniously, creating a dish that’s both rich in flavor and history. As the pot inverts, the colors meld beautifully, resulting in a feast for the eyes and the palate. Not only is it a show-stopper, but it’s also an incredibly forgiving recipe, allowing for variations in vegetables and spices depending on what’s in season or what you have on hand. Whether it’s for a casual family dinner or a special occasion, Maqluba is a dish that’s sure to impress. Let’s dive deeper into what makes this recipe so special!

Shopping List for Maqluba

Before we dive into cooking, let’s talk about the ingredients that make this dish shine. The beauty of Maqluba lies in its simplicity and the quality of its ingredients. Each element plays a crucial role, from the rich flavor of the chicken to the aromatic spices that elevate the dish. With a focus on fresh, wholesome produce and pantry staples, you’ll find that these ingredients work together beautifully, creating a meal that’s both satisfying and nourishing.

• 1 whole chicken (about 3.3 pounds or 1.5 kg), cut into 10 pieces, skin removed
• 1 teaspoon salt
• 1 tablespoon neutral oil
• 1 small yellow onion, quartered
• 4 to 5 cups water, enough to cover the chicken (1 to 1.2 liters)
• 1 stick cinnamon
• 1 teaspoon green cardamom pods (optional)
• 2 bay leaves
• 1 star anise (optional)
• ½ teaspoon whole cloves (optional)
• ½ teaspoon ground cumin
• ½ teaspoon baharat spice blend
• ½ teaspoon ground black pepper
• 1 chicken bouillon cube (optional)
• 2 medium eggplants (about 1½ pounds or 700 g), partially peeled and cut into 1½ inch (4 cm) thick rounds
• 1 small cauliflower (about 1 pound or 450 g), cut into florets
• 1 large potato (about 10 ounces or 280 g), peeled and cut into 1-inch (2.5 cm) slices
• 1 medium tomato (optional)
• Neutral oil for frying
• 1¼ cups (240 g) long grain rice, such as basmati
• 1¼ cups (240 g) medium-grain rice, such as calrose
• Salt to taste
• 1 tablespoon pine nuts, toasted (optional)
• Plain yogurt
• Fresh Shirazi salad or chopped cucumber-tomato salad

Directions for Maqluba

Cooking Maqluba is a delightful journey that combines flavors and techniques, and I can’t wait to share it with you! Follow these steps for a successful and delicious outcome, and keep an eye on the details to ensure everything turns out perfectly.

1. Start by seasoning the chicken pieces with 1 teaspoon of salt. This simple step really enhances the flavor of the meat.

2. In a large Dutch oven, heat 1 tablespoon of oil over medium-high heat. Once the oil is shimmering, add the seasoned chicken pieces and the quartered onion. Sear the chicken until it’s golden brown on both sides – about 5 to 7 minutes.

3. Next, add enough water to cover the chicken. This will create a flavorful broth. Then, add the cinnamon stick, cardamom pods, bay leaves, star anise, whole cloves, cumin, baharat, and black pepper. If you’re using chicken bouillon, crush it into the pot. Bring this mixture to a boil.

4. Once boiling, reduce the heat to low and let it simmer for about 15 minutes. This will infuse the chicken with the rich flavors of the spices.

5. After simmering, carefully remove the chicken from the pot and strain the stock through a fine mesh sieve to remove the spices and onion. Set the strained stock aside for later.

6. While the chicken cooks, it’s time to fry the vegetables. Heat more oil in a large pan. Once hot, add the eggplant slices in batches, frying them until they are golden brown. Drain the fried slices on paper towels to absorb excess oil.

7. Repeat the frying process with the cauliflower florets and potato slices. Each vegetable should be perfectly golden and crispy. Drain them all on paper towels, just like the eggplant.

8. Now, rinse and soak your rice in cold water for about 15 minutes, then drain it. This step helps achieve the perfect texture.

9. Once the Dutch oven is clean, consider lining the bottom with a round piece of parchment paper to prevent sticking.

10. Begin layering! Start with the fried vegetables at the bottom of the pot. Then add the chicken pieces. If you’re using a tomato, layer that on top as well.

11. Spread the soaked rice evenly over the top of the layered ingredients. This will help create a fluffy texture as it cooks.

12. Pour the strained stock over the rice, ensuring it covers the surface by about 1 inch (2.5 cm). Taste the liquid to ensure it’s seasoned well. It should be saltier than you expect the finished dish to taste.

13. Bring the pot to a boil over medium heat, then cover it with a lid, reduce the heat to low, and cook for 40 minutes. This is where the magic happens!

14. Once the cooking time is up, remove the pot from heat and let it rest, covered, for another 30 minutes. This resting time allows the flavors to meld beautifully.

15. Finally, it’s time for the grand reveal! Carefully invert the pot onto a large serving platter, allowing the beautifully layered Maqluba to release. Serve with plain yogurt and a side of fresh salad.

Expert Tips about Maqluba

Mastering Maqluba doesn’t have to be daunting! Here are some expert tips to make your cooking experience smoother and the end result even more delicious.

• Storage: Leftover Maqluba stores well in the fridge and can be enjoyed for up to 5 days. Just ensure it’s covered to prevent drying out.
• Freezing: You can freeze Maqluba for up to 3 months. Just make sure to cool it completely before transferring it to an airtight container.
• Pairing: This dish pairs wonderfully with a fresh cucumber-tomato salad or a simple yogurt dip to balance the flavors.
• Make Ahead: Consider preparing the vegetables a day in advance. This can save you time when you’re ready to assemble the Maqluba.
• Flavor Boosting: Don’t skip on seasoning the chicken and the stock; they are essential for a flavorful Maqluba.
• Using Stock: If you’re short on time, using store-bought chicken stock can simplify the process without compromising flavor.

Great Combinations for Maqluba

When it comes to serving Maqluba, there are plenty of delicious options to enhance the experience. Here are some ideas to consider:

• Fresh Salads: Serve with a refreshing cucumber-tomato salad or a Shirazi salad for a burst of freshness.
• Yogurt Dip: A side of plain yogurt is ideal for cooling down the spices and adding creaminess.
• Special Occasions: Maqluba is perfect for gatherings, feasts, or Ramadan celebrations, making it a centerpiece dish.
• Leftover Makeover: Use leftover Maqluba in wraps or as a filling for pastries for a delightful twist.
• Storage Tips: Store any leftovers in the fridge for up to 5 days to enjoy throughout the week.
• Seasonal Pairings: In autumn, consider serving with roasted root vegetables to complement the warm spices.

FAQ

Conclusion

Maqluba is more than just a meal; it’s a tradition that brings people together. The unique layering of flavors and textures creates a dish that is truly special. I encourage you to try making Maqluba for your next family gathering or cozy dinner night. You’ll not only enjoy a delicious meal but also create wonderful memories around the table.

Maqluba

The ultimate comfort food, Maqluba is a delicious upside-down chicken and rice dish that’s packed with flavor! With layers of tender chicken, golden rice, and vibrant vegetables, it’s a feast for both the eyes and the palate. Perfect for gatherings or cozy family dinners, this recipe is sure to become a favorite!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Dinner

Cuisine Middle Eastern

Servings 6 servings

Calories 460 kcal

Equipment

• Dutch Oven
• Fine Mesh Sieve
• Large frying pan
• Slotted spoon
• Mixing Bowl
• Serving platter

Ingredients

  

• 1 whole chicken about 3.3 pounds (1.5 kg), cut into 10 pieces, skin removed
• 1 teaspoon salt
• 1 tablespoon neutral oil
• 1 small yellow onion quartered
• 4 to 5 cups water enough to cover the chicken (1 to 1.2 liters)
• 1 stick cinnamon
• 1 teaspoon green cardamom pods optional
• 2 bay leaves bay leaves
• 1 star anise star anise optional
• ½ teaspoon whole cloves optional
• ½ teaspoon ground cumin
• ½ teaspoon baharat spice blend
• ½ teaspoon ground black pepper
• 1 chicken bouillon cube chicken bouillon cube optional
• 2 medium eggplants about 1½ pounds (700 g), partially peeled and cut into 1½ inch (4 cm) thick rounds
• 1 small cauliflower about 1 pound (450 g), cut into florets
• 1 large potato about 10 ounces (280 g), peeled and cut into 1-inch (2.5 cm) slices
• 1 medium tomato optional
• 1 tablespoon pine nuts toasted, optional
• 1 cup plain yogurt
• 1 cup Fresh Shirazi salad or chopped cucumber-tomato salad

Instructions

 

• Season the chicken with 1 teaspoon of salt. In a large Dutch oven, heat 1 tablespoon of oil over medium-high heat. Brown the chicken pieces on both sides along with the quartered onion.
• Add water to cover the chicken, then add the cinnamon stick, cardamom pods, bay leaves, star anise, whole cloves, cumin, baharat, and black pepper. Crush a chicken bouillon cube if using. Bring to a boil, then reduce heat and simmer for 15 minutes.
• Remove the chicken and strain the stock through a fine mesh sieve to remove the spices and onion. Set aside.
• While the chicken cooks, heat oil in a large pan and fry the eggplant slices in batches until golden brown. Repeat with the cauliflower florets and potato slices. Drain all vegetables on paper towels.
• Rinse and soak the rice in cold water for 15 minutes, then drain.
• Wipe the Dutch oven clean. If not using nonstick, line the bottom with a round piece of parchment paper.
• Layer the fried vegetables, tomato if using, and chicken at the bottom of the pot. Top with the rice, spreading it evenly.
• Pour the strained stock over the rice, covering the surface by about 1 inch (2.5 cm). Taste the liquid and adjust with more salt if needed – it should taste saltier than you want the finished dish to be.
• Bring to a boil over medium heat. Cover, reduce heat to low, and cook for 40 minutes.
• Remove from heat and let rest, covered, for 30 minutes.
• To serve, carefully invert the pot onto a large serving platter. Serve with yogurt and a cucumber tomato salad.

Notes

• Tip 1: You can vary the vegetables based on what’s in season. Maqluba can be made with all eggplant, all cauliflower, or a mix.
• Tip 2: Vegetables can be roasted brushed with olive oil instead of fried. This can be done a day in advance.
• Tip 3: Parchment paper helps prevent sticking and makes the flip cleaner.
• Tip 4: If the rice is not cooked through, return the pot to low heat with a few more tablespoons of hot stock and steam covered for 5 to 10 more minutes.
• Tip 5: You can make the process simpler, by just browning the chicken, then layering the vegetables, and rice, and covering with store-bought stock. Don’t forget the spices.
• Tip 6: Leftovers store well in the fridge for up to 5 days. They can be reheated in the microwave or in a pan with a splash of water.

Keyword Comfort Food Recipe, Maqluba recipe, Middle Eastern cuisine, upside down chicken

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Meet Bella Banks

I’m the one who makes sure we’re having fun while we work. I love the communal aspect of cooking seven friends in a kitchen can be chaotic, but it’s the best kind of chaos! I cook everything alongside the girls, and I’m often the one setting the table and making sure the “vibe” is right for our photos. I believe that any recipe, no matter how simple or complex, is a celebration.