Maqluba means ( upside down )it’s upside down chicken and rice. This traditional Arabic (Palestinian Maqluba) dish consists of chicken or meat cooked and flipped onto a serving dish and it will looks like a tower , some people make it with eggplant and potato. Some people add it cauliflower carrots. Serve with plain yogurt and a salad to eat with the rice dish. This is very easy, it just have a lot of work. But trust me it worth it. It’s so delicious. In my kitchen the rice is richly spiced with cinnamon, allspice and more, and the chicken simmers to tenderness as it gives its flavor to the rice.
Do you want cooking best Maqluba ? Lets Go.
Servings For:4-6 People Prep time:1 Hour 30 Minutes
1 whole chicken
6 cups water or more
3 bay leaves
2 Cardamom seeds
2 cups long-grain rice, rinsed well and drained
1 small onion, cut into large wedges
Vegetable oil.as needed
medium potato 1 , 1/2-inch slices
1 medium eggplant, cut to 1/2 inch slices
medium tomato 1
ground turmeric 1 teaspoon
¾ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cloves
½ teaspoon Goya Sazón seasoning (optional)
1 1/2 teaspoons black pepper
1/2 cup chickpeas
Cut the eggplant into 1/2-inch-thick Season well with salt, and let sit 10 minutes. Then cut the potatoes to 1/2 inch thick, chopped onion and sit aside.
Place chicken in a large pot with 6 cups water, onion, 2 tablespoons allspice, ground cardamom, cardamom seeds, whole cloves and bay leaves. Bring to a boil, and cook until chicken is tender, about 40 minutes or less you can just the chicken with fork. Remove chicken, strain and reserve broth.
Soak the rice with hot water for about 10-15 minutes then drain the rice then add 1/2 tablespoons all spices and sit aside.
Heat the oil in a skillet over medium-high heat. Fry the potatoes and eggplant and the onion in the hot oil until browned. They do not need to fully cook.
In a pot, star with the sliced tomato on the bottom. This is done so that the rice will not stick to the bottom of the pan. Add the eggplant potato and onion and sprinkle a handful of rice over the vegetables. Then add chicken in the pot. Cover with the rest of the rice. Pour in the reserved broth until it reaches a level about 1/2 inch above the level of the rice. Cover the pot, and cook over medium-low heat for 1 hour, until rice is tender.
When the liquid has absorbed, have a large round tray ready. Uncover the pot, and place the tray over the top. Invert so that the pan is upside down on top of the tray. Let stand for 5 minutes like this, then slowly remove the pot to let the food fall onto the tray. Ana it’s ready, ENJOY.
Every 1 cup of rice need 2 cups of the broth.
Ingredient description Energy(Calories)
1 whole chicken 1059 kcal
6 cups water or more 0 Kcal
2 cups long-grain rice 1369 kcal
1 small onion 60 Kcal
medium potato 1 , 1/2-inch slices 2983 kcal
1 medium eggplant 137 kcal
medium tomato 1 22 kcal
ground turmeric 1 teaspoon 9 kcal
¾ teaspoon ground cinnamon 5 kcal
½ teaspoon ground allspice 3 kcal
½ teaspoon Goya Sazón seasoning 5 kcal
1 1/2 teaspoons black pepper 11 kcal
1/2 cup chickpeas 378 kcal
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