Name: Maqluba (Upside-Down Chicken and Rice)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 1 large whole cut-up chicken (8 pieces); 7 cups water; 2 onions, chopped; 1 tbsp chopped garlic; 1 tsp ground cinnamon; 1 tsp ground turmeric; 1 tsp ground allspice; Salt and pepper to taste; 2 cups cooking oil; 1 large eggplant, cut into ¾-inch-thick slices; 1 cup cups baby carrots, halved lengthwise; 3 medium to large potatoes, peeled or not, sliced about ¼-inch thick Florets from 1 small head cauliflower; 1 ½ cups basmati rice; Additional water as needed; Plain yogurt for serving

Authorbaidoone

RatingDifficultyIntermediate

Maqluba or Maqlooba (Arabic: مقلوبة‎) is a traditional Syrian, Iraqi, Palestinian, and Jordanian dish served throughout the Levant. It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, hence the name maqluba, which translates literally as "upside-down."

Yields4 Servings

Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

1 large whole cut-up chicken (8 pieces)

7 cups water

2 onions, chopped

1 tbsp chopped garlic

1 tsp ground cinnamon

1 tsp ground turmeric

1 tsp ground allspice

Salt and pepper to taste

2 cups cooking oil

1 large eggplant, cut into ¾-inch-thick slices

1 cup cups baby carrots, halved lengthwise

3 medium to large potatoes, peeled or not, sliced about ¼-inch thick Florets from 1 small head cauliflower

1 ½ cups basmati rice

Additional water as needed

Plain yogurt for serving

Bring chicken, water, onion, garlic, cinnamon, turmeric, allspice, salt and pepper to a boil in a large pot. Skim off scum from chicken broth. Reduce heat to low and simmer 15 to 20 minutes. Remove chicken from broth and set chicken aside.

While broth continues to simmer, heat oil in a large, deep skillet over medium heat. Fry eggplant slices in hot oil until brown on both sides; remove to a plate lined with paper towels to drain. (When cool, cut into quarters if pieces are large.) Use the same process to separately fry the carrots, potatoes and cauliflower.

Layer potatoes on bottom of a large pot. Arrange chicken over potatoes, then eggplant, carrots and cauliflower on top of the chicken in layers. Pour uncooked rice over chicken and vegetables, shaking pot gently to allow rice to settle. Strain chicken broth and Pour
over mixture until mixture is completely submerged in liquid. Add water if needed.

Cover pot and simmer over low heat until rice is soft and all liquid is absorbed, about 20 to 30 minutes.

Remove lid. Place a very large platter over pot and flip pot so dish is upside down on the platter. Serve with yogurt.

CategoryMain Dishes, Ramadan

Ingredients