Maqluba

5 from 29 votes

Maqluba is a traditional Middle Eastern recipe that means "upside down." It's one of the most popular Palestinian traditions that includes a pot of rice, stewed meat or chicken, and vegetables that gets flipped into a beautiful presentation.

Course Entree

Cuisine Arabic

Prep Time 20

Cook Time 1 10

Resting time 15

Total Time 1 45

Servings servings

Calories 470kcal

Author Yumna Jawad

Equipment

Ingredients

For the vegetables

1 medium firm eggplant sliced into ½ inch rounds
2 pounds Yukon Gold potatoes sliced into ¼ inch rounds
2 tablespoon olive oil
1 teaspoon salt divided
1 teaspoon black pepper divided
2 large tomatoes sliced

For the chicken

2 pounds boneless skinless chicken thighs
2 tablespoons olive oil
3 teaspoons 7 Spice
1 teaspoons salt
½ teaspoon black pepper
1 large onion sliced

For the rice

2 cups basmati rice rinsed
3 cups boiling water
1 teaspoon 7 Spice
½ teaspoon salt
Chopped parsley for garnis

Instructions

Prepare the Eggplant & Bake. Preheat the oven to 400°F. Line one baking sheet with paper towels, place the eggplant slices on the baking sheet and sprinkle with ½ a teaspoon of the salt. Allow the eggplant to sweat for 30 minutes, then pat it dry with a paper towel to remove any excess moisture. Remove the paper towel from the baking sheet and line it with parchment paper. Place the eggplant on the baking sheet, drizzle 1 tablespoon of the olive oil on top and season with ½ a teaspoon of the pepper. Toss to combine, then bake in the oven for 30 minutes, flipping halfway through
Bake the Potatoes. Line another baking sheet with parchment paper, place the potato slices on the baking sheet. Drizzle the remaining 1 tablespoon of olive oil on top and season with the remaining ½ teaspoon of the salt and ½ teaspoon of the pepper. Toss to combine, then bake in the oven with the eggplant for 30 minutes, flipping halfway through
Cook the chicken. In a medium bowl, mix together the chicken thighs, 1 tablespoon of the olive oil, 7 spice, salt and pepper. In a large heavy-bottom 8-quart nonstick pot, over medium heat, heat the remaining 1 tablespoon of the olive oil and cook the onions until soft and translucent, about 5-7 minutes. Add the chicken thighs to the pot and cook for 7 minutes undisturbed. Flip the chicken and cook on the other side until cooked through, 5-7 more minutes. Remove the chicken and onions from the pot and set aside.
Arrange the pot. When the eggplant and potatoes are done cooking, arrange tomato slices at the bottom of the pot used to cook the chicken. Add the eggplant slices over the tomatoes, followed by the sliced potatoes, the cooked chicken and onion mixture, and finally the drained rice. Place a large round plate on top of the rice to hold the ingredients together.
Make the broth and cook. Place the water, 7 Spice, salt and pepper in a heat-proof bowl or jar and stir together to make the broth. Carefully pour the broth mixture over the plate, making sure it covers the rice. Cover the pot and cook on low heat for 15 minutes. Remove the plate and continue cooking for 10 more minutes.
Let it cool down for 15 minutes before flipping over a large serving plate. Garnish top with chopped parsley and serve with yogurt sauce, if desired.

Nutrition