Palestinian Maqluba with Chicken, Eggplant and Rice
Chicken, eggplant, potato and spiced rice are cooked in layers and turned out onto a platter. Serves 4; preparation time is an estimate.
Maqluba—“upside down”—is cooked in layers and served inverted. This Palestinian version combines bone-in chicken, eggplant, potato, tomato and basmati rice. The stated preparation time is an estimate; soak the rice while preparing the other ingredients.
Method
- 01
Soak the rice and marinate the chicken
Rinse the rice until the water runs clear, then soak it for 30 minutes. Mix the chicken with the lemon juice, half the allspice, the turmeric, half the cumin, half the ground coriander, half the cinnamon, half the salt and the black pepper. Let it rest while you prepare the other ingredients.
30 min - 02
Roast the vegetables
Heat the oven to 200°C. Place the eggplant and potato on a tray, coat them with half the neutral oil, and roast, turning them halfway through. Set aside the sliced tomato as well.
25 min - 03
Brown the chicken and soften the onion
Heat the remaining oil in a pot. Add the onion, cinnamon stick and cardamom pods; cook until the onion softens and smells aromatic. Add the marinated chicken and brown it on both sides. Add the bay leaves and enough water to cover the chicken.
10 min - 04
Cook the chicken and season the rice
Bring the pot to a boil, then lower the heat. Simmer until the chicken is fully cooked and tender. Drain the rice and mix it with the remaining allspice, cumin, ground coriander, cinnamon and salt.
25 min - 05
Layer the ingredients
Remove the chicken and, if desired, the large aromatics from the broth. In a clean pot, arrange the roasted potato and eggplant first, followed by the tomato slices and chicken. Cover with the seasoned rice and press it gently to compact the layers.
5 min - 06
Add the broth and cook the rice
Strain and measure 600 ml of the chicken broth, then pour it over the layers. It should just cover the rice. Bring to a gentle boil uncovered; once boiling, cover the pot and cook over low heat until the rice is tender and has absorbed the liquid.
30 min - 07
Rest and turn out
Turn off the heat and let the covered pot rest for 15 minutes. Place a flat platter wider than the pot on top. Protect your hands, hold both firmly, and turn them over together; slowly lift the pot to release the maqluba.
15 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.