Description
Maqluba au Poulet is a dramatic and flavorful Middle Eastern one-pot dish. Chicken, rice, and vegetables are layered, cooked with fragrant spices, and then flipped upside-down for a stunning presentation. This recipe is perfect for family gatherings and special occasions, offering a taste of tradition and a feast for the eyes.
Ingredients
- 1 whole chicken (about 3 lbs), cut into 6–8 pieces
- 1 large onion, quartered
- 6–8 cardamom pods
- 2 bay leaves
- Salt, to taste
- Water, to cover
- 2 medium eggplants, sliced into rounds
- 1 medium cauliflower head, cut into florets
- 2 medium potatoes, peeled and sliced
- 2 medium carrots, peeled and sliced into rounds
- 3 tablespoons vegetable oil (for frying)
- 3 cups basmati rice, rinsed and soaked for 30 minutes
- 5 cups chicken broth (reserved from boiling chicken)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- ½ teaspoon black pepper
- ½ cup toasted almonds or pine nuts (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare Chicken & Broth: In a large pot, combine chicken pieces, quartered onion, bay leaves, cardamom pods, and salt. Cover with water, bring to a boil, skim off any foam, and simmer for 40 minutes. Strain the broth and reserve it for cooking the rice.
- Fry Vegetables: While the chicken is simmering, heat vegetable oil in a wide pan. Lightly fry the eggplant slices until golden brown, then remove and drain on paper towels. Repeat this process with the cauliflower florets, carrot slices, and potato slices until they are golden.
- Spice the Chicken: Remove the boiled chicken pieces from the pot. Pat them dry and rub them with the spice blend (cumin, coriander, turmeric, cinnamon, allspice, black pepper). Sauté the spiced chicken pieces lightly in olive oil until browned on all sides.
- Layer the Pot: In a large, non-stick Dutch oven or deep pot, begin layering the ingredients. Place the browned chicken pieces at the bottom. Arrange the fried eggplant slices over the chicken, followed by layers of fried cauliflower, carrots, and potatoes. Finally, top with the drained basmati rice. Gently press down to compact the layers.
- Add Broth & Cook: Pour 5 cups of the hot reserved chicken broth over the rice, ensuring it just covers the rice. Do not stir. Cover the pot tightly with a lid.
- Cook the Maqluba: Bring the pot to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer for 40 minutes, or until the rice is tender and has absorbed all the liquid. Remove from heat and let the pot rest for 10 minutes.
- Flip & Serve: Place a large serving platter over the top of the pot. Wearing oven mitts, carefully and confidently invert the pot onto the platter in one swift motion. Slowly lift the pot to reveal the beautifully layered Maqluba.
- Garnish & Serve: Sprinkle the top of the Maqluba with toasted almonds or pine nuts and chopped fresh parsley. Serve hot.
Notes
- Soaking the rice for 30 minutes before cooking helps achieve fluffier grains and a better texture.
- Allowing the dish to rest for 10 minutes before flipping helps the layers set and hold their shape.
- You can substitute chicken with lamb or make a vegetarian version by using extra vegetables.
- Serve with plain yogurt or a refreshing cucumber-tomato salad.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Dish, Dinner
- Method: One-Pot, Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 620
- Sugar: N/A
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 72 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: N/A
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