Maqluba (Upside Down Chicken with Rice)

Maqluba, which translates to “upside-down” in Arabic, is a celebrated and impressive one-pot dish from the Middle East, particularly popular in Palestine and Jordan. This dish is a true labor of love, consisting of fragrant, spiced rice, tender chicken, and a medley of fried or roasted vegetables, all cooked together in a single pot. The grand finale is the dramatic moment when the pot is flipped over onto a large platter, revealing a beautiful, layered “cake” of ingredients.

The Recipe: Maqluba (Upside-Down Chicken with Rice)

This recipe is a general guide, and you can adjust the spices and vegetables to your liking.

Yields: 6-8 servings Prep time: 30 minutes Cook time: 1.5 hours

Ingredients

For the Chicken:

• 2-3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks are excellent choices)
• 1 tbsp olive oil
• 1 large onion, chopped
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp ground coriander
• Salt and black pepper to taste
• 1 cinnamon stick
• 5 cardamom pods
• 2 bay leaves
• 1/2 tbsp turmeric
• 4-5 cups water or chicken broth

For the Vegetables:

• 1 large head of cauliflower, cut into florets
• 2 large potatoes, peeled and sliced into 1/2-inch rounds
• 1 large eggplant, sliced into 1/2-inch rounds
• 1-2 tomatoes, sliced into rounds (to line the pot)
• Olive oil for frying or roasting
• Salt to taste

For the Rice:

• 2-3 cups long-grain rice (Basmati or Jasmine work well)
• 1 tbsp Maqluba spice blend (or a mix of cumin, allspice, cinnamon, coriander, and cardamom)
• Salt to taste
• Hot chicken broth (from cooking the chicken)

Instructions

1. Prepare the Chicken and Broth:
   • In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
   • Add the chopped onion and sauté until softened and translucent.
   • Add the chicken pieces and brown on all sides for about 5-10 minutes.
   • Add the paprika, cumin, coriander, salt, pepper, cinnamon stick, cardamom pods, bay leaves, and turmeric. Stir to coat the chicken and toast the spices for a minute.
   • Pour in the water or chicken broth until the chicken is covered. Bring to a boil, then reduce the heat to a simmer, cover, and cook for about 30-40 minutes, or until the chicken is tender.
   • Once cooked, carefully remove the chicken pieces and set them aside. Strain the broth into a separate bowl and set it aside. You will use this flavorful broth to cook the rice.
2. Prepare the Vegetables:
   • While the chicken is simmering, prepare the vegetables. For the eggplant, sprinkle the slices with salt and let them sit for about 10 minutes to draw out excess moisture and bitterness. Pat them dry with a paper towel.
   • Frying (Traditional Method): Heat a generous amount of olive oil in a separate pan. Fry the potatoes, then the cauliflower, and finally the eggplant until they are golden brown. Drain on paper towels to remove excess oil.
   • Baking (Healthier Option): Preheat your oven to 400°F (200°C). Toss the vegetables with a little olive oil, salt, and pepper. Arrange them on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
3. Prepare the Rice:
   • Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch and helps prevent the rice from clumping.
   • Soak the rinsed rice in cold water for about 30 minutes, then drain.
4. Assemble the Maqluba:
   • Using the same pot you cooked the chicken in (no need to wash it), arrange the sliced tomatoes on the bottom.
   • Next, arrange the chicken pieces in a single layer over the tomatoes.
   • Carefully layer the fried or roasted vegetables over the chicken, making sure to distribute them evenly.
   • Gently spread the drained rice in an even layer over the vegetables.
   • Measure out enough of the hot chicken broth to cover the rice by about one inch (a good rule of thumb is 1.5 cups of liquid per 1 cup of rice). Taste the broth and add more salt if needed.
   • Gently pour the hot broth over the rice. You can place a plate on top of the rice to keep the layers from shifting as you pour the liquid.
   • Bring the liquid to a boil over medium-high heat. Once it boils, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20-25 minutes, or until all the liquid has been absorbed and the rice is cooked.
5. The Grand Flip and Serving:
   • Once the rice is cooked, turn off the heat and let the pot rest, covered, for at least 10 minutes. This is a crucial step that allows the layers to set and makes for a more successful flip.
   • To serve, place a large serving platter on top of the pot. Using pot holders, carefully and confidently flip the pot upside down onto the platter. Give it a gentle tap or two on top and slowly lift the pot to reveal the magnificent, layered Maqluba.
   • Garnish with fresh parsley or toasted nuts like almonds or pine nuts. Serve immediately with a side of plain yogurt or a simple cucumber and tomato salad.

The Benefits of Maqluba

Beyond its delicious taste and beautiful presentation, Maqluba offers several health benefits thanks to its wholesome ingredients.

Heart-Healthy Options: While the traditional method involves frying the vegetables, using olive oil and opting to bake or air-fry them instead can significantly reduce the fat content, making the dish more heart-healthy.

Nutrient-Rich Vegetables: The dish is packed with vegetables like eggplant, cauliflower, and potatoes. These provide essential vitamins, minerals, and dietary fiber that support overall health and digestion.

Lean Protein: Made with chicken, Maqluba is a good source of lean protein. Protein is vital for building and repairing tissues, as well as for muscle growth and satiety.

Antioxidant-Rich Spices: The spices that give Maqluba its signature flavor, such as turmeric, cinnamon, and cumin, are known for their powerful antioxidant and anti-inflammatory properties. These spices can help protect the body from oxidative stress and inflammation.

Balanced Meal: Maqluba is a well-rounded dish that combines carbohydrates (rice), protein (chicken), and a variety of vegetables in one meal. This provides a balanced intake of macronutrients, making it a satisfying and complete meal option.