Chicken Maqluba Recipe | Upside Down Rice

Maqluba is a traditional Middle Eastern dish featuring layers of rice, meat/chicken, and vegetables, cooked together and then inverted to create an impressive and flavorful upside-down presentation. In Arabic maqluba means “upside down”.


►Full written recipe: https://www.thecookingfoodie.com/reci...


► Equipment I used in this video: https://www.amazon.com/shop/thecookin...


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RECIPE
Ingredients:
For the chicken:
2 tablespoons Oil
1 teaspoon Crushed coriander
2 teaspoons Paprika
Salt to taste
Pepper to taste
1 teaspoon Cumin
500g Chicken thighs/legs -with skin or without/with bone or without
2 Bay leaves
4 cups (1L) Water – or more, check how much water is needed for the rice
5 Cardamom pods
1/2 tablespoon Turmeric
1 Cinnamon stick
For the vegetables:
2 Eggplants, sliced lengthwise
2 Potatoes, sliced
2 cups (330g) Basmati rice, washed
Chicken stock (from the cooking)
For serving:
Chopped parsley
Toasted almonds

Directions:
1. Make the chicken for the maqluba: In a bowl mix oil and spices. Add chicken and mix until coated.
2. In a pot heat the oil, add chopped onion and cook until translucent. Add the chicken and cook for 2-3 minutes from each side. Note: traditionally Maqluba is made with BONE-IN chicken with skin. I prefer boneless and skinless chicken. If you prefer the traditional way, use bone in chicken thighs and legs and keep the same process.
3. Add bay leaves, water, turmeric, cinnamon stick, cardamom pods and cook for 15 minutes. Note: If you are using Bone-in chicken, cook for 20-25 minutes.
4. Meanwhile prepare the vegetables: deep fry the potatoes, then deep fry the eggplants. Drian on paper towels.
5. Assembly the maqluba: brush a bit oil at the bottom of a large and wide pot, layer eggplant slices and potatoes as shown in the video (make sure layer them at the bottom and the side of the pot). Note: you also can use other vegetables to make maqluba, such as: carrots, cauliflower and more. Then place the chicken, then spread evenly the rice.
6. Pour in the stock. Bring to a boil, then reduce the heat to low, cover and cook for 20-25 minutes.
7. Once cooked, turn the heat off and allow to cool slightly. Then, place a very large serving dish or a plate on top of the pot, then, carefully invert the pot onto the dish in one smooth motion. Tap the bottom of the pot to make sure that everything is separated.
8. Chop some parsley and fry the nuts and sprinkle them over the maqluba.