Chicken Maqluba – Arabic Upside Down Rice
“Colorful and flavorful chicken maqluba recipe that consists of chicken, rice, and fried vegetables layered in a pot and flipped upside down to reveal a beautiful and delicious dish.”
Maqluba or Maqlooba is a traditional dish served in Syria, Iraq, Palestine, Jordan, and the Middle East. It comprises meat, rice, and fried vegetables layered in a pot and then flipped upside down when served, hence the name maqluba, which literally means “upside-down.” It is usually eaten with just a side of yogurt salad.
Maqluba is more of a process than a recipe. While each country has its own version of it, as long as you know the principle behind the dish, you’re off to a delicious start. It might look like a long procedure but it’s easy to make, and well worth the time.
First time eating and cooking Maqluba
The first time I cooked Maqluba was way back in 2012. Our friend asked me if we can serve maqluba to our fellow brethren. Although not familiar with it, I just yes.
So she told me what I need to do, and more of it was frying. She brought some spices (I don’t know what are those) and sprinkled them to the dish. Then she flipped over the maqluba in a big shallow metal plate and wholla! A nice maqluba it is. Plus the taste was so great! Everyone had a happy tummy at that time.
So what are the ingredients for Maqluba?
Rice. Any type of rice will do but Basmati rice is the best for this. I tried jasmine rice and it turns out just fine. Thoroughly rinse the rice under running water to remove the starch. Some types of rice might need to soak in water in advance so check the instructions on the pack.
Meat. You can use any meat of your choice. Some use chicken, turkey, lamb or beef. If you’re a vegetarian you can skip the meat, using just the same amount in vegetables.
Vegetables. Traditionally, they are using either cauliflower or eggplants. But you can use both and add other vegetables. You can be as creative as you can be in choosing your vegetables. In this recipe we will use colorful vegetables as well to make a nice looking maqluba. We added red and green bell peppers, tomatoes and onions to make a more flavorful maqluba. Some uses potatoes and carrots, but this is totally up to you.
The vegetables are usually fried, before being layered. But if you want a healthier option or not a fan of fried food, you can roast them in the oven with a little oil, salt and pepper. Frying or roasting the vegetables gives them flavor which transfers onto the final dish.
Stock. We will use the broth from the water used in cooking the meat. You need to remove the meat after being cooked and then use the liquid as stock. You need to set aside around 1/2 cup of stock to use after layering the maqluba.
Tips in preparing the Chicken Maqluba (Maqlooba)
Season all the vegetables with salt after frying, to prepare them for layering. That includes the eggplant, cauliflower, red and green bell pepper this will add flavor to the vegetables.
You need a tightly packed pan that will produce a tightly packed result, giving you a neat “tower” that won’t fall apart. Believe me, I tried to make my maqluba in a large pan, but since the ingredients are not filling up the full space in the dish, my maqluba didn’t look good, although it tastes great. For the number of ingredients here, you’ll need a 9″x 5″ round pan.
Ideally, use a non-stick pan as well. I made a mistake on this as well that made my maqlouba stick at the bottom of the pan since I used a pan that is not a non-stick.
To cook the maqlouba, simmer on low heat to prevent it from burning. Use as well a small quantity of stock, just enough to create a continuous steam on the dish. It would be usually around 1/2 cup.
Use an oversized/ large plate when serving the maqluba because the rice might fall apart when people start to dig in.
So let’s start cooking and hope your family and friends will enjoy this. Happy tummy!
Watch on YouTube: Chicken Maqluba – Arabic Upside Down Rice
Chicken Maqluba – Arabic Upside Down Rice Recipe
Equipment
- Frying pan and tong
- Cooking pot (9"x 5")
- Large plate
- Measuring cup & spoons
Ingredients
- 200 ml vegetable oil, divided — for cooking the chicken and frying the vegetables
- 1 medium onion, diced
- 1 small green bell pepper, diced
- 4 cloves garlic, minced
- 2 teaspoons salt
- 1 kilo whole chicken, cut into serving sizes
- 2 teaspoons ground black pepper, divided
- 1 teaspoon cumin
- 2 teaspoons 7 spices (Baharat), divided
- 3 cups water
- 2 cups basmati rice — or any preferred type of rice
- 200 ml vegetable oil
- 2 medium eggplant, cut lengthwise to remove the skin, then crosswise
- 1 medium cauliflower, cut into small florets
- 1 medium red bell pepper, cut into half then cut into 6 pieces
- 1 medium green bell pepper, cut into half then cut into 6 pieces
- 1 large onion, sliced into rings
- 1 large tomato, sliced into rings
- 135 grams tomato paste
- ¼ teaspoon ground black pepper
- ¼ cup water
- 2 teaspoons turmeric powder
Garnishing (optional):
- ¼ cup fresh parsley, chopped — optional
- 1 tablespoon roasted pine nuts — optional
- 170 grams yogurt — optional
- 1 medium cucumber, diced — optional
- pinch of salt — optional
Instructions
- Thoroughly rinse the rice under running water to remove the starch. Some types of rice might need to soak in water in advance so check the instructions on the pack.
- Heat 2 tablespoons oil in the saucepan over medium heat.
- Sauté the onions, green bell pepper and garlic for about 3-4 minutes.
- Add chicken and cook until slightly brown on each side about 5-8 minutes. Then add 1 teaspoon salt, 1 teaspoon ground black pepper, cumin and 1 teaspoon seven spices (baharat) then stir.
- Pour water in the pan, ensuring the chicken is completely covered (around 3 cups). Put additional 1 teaspoon salt, 1 teaspoon ground black pepper and 1 teaspoon seven spices. Stir and bring to boil then cover with the lid. Let it simmer on medium heat for 30 minutes.
- While the chicken is cooking, fry the vegetables. In a frying pan, heat vegetable oil. Fry all the vegetables in small batches until golden brown on each side. Use paper towel to soak up the oil.
- Once your chicken is cooked, take the pieces out of the broth and set aside. Reserve ½ cup of the broth then pour the rice. Let the rice cook for about 7-10 minutes. Set aside rice once cooked.
- In a frying pan, heat oil, then add tomato paste, pinch of salt and pepper and ¼ cup water. Mix well and simmer for 2 minutes. Set aside.
- You can now assemble the maqluba. Divide rice into two parts (2 separate bowls). Put turmeric powder in one portion then mix well. Then the tomato sauce mixture on the other part. Set aside. Sprinkle all vegetables with salt.
- In a 9"x 5" non-stick cooking pot, lay down the eggplant (skin face down and shape like a flower), cauliflower (on the side), chicken on top then red and green bell pepper (alternate on the side). Put the red rice on top and press lightly to compact it. Then layer the remaining eggplant on the side, bell peppers, tomatoes, onions and cauliflower . Finally, pour the yellow rice and press it to compact. Pour ½ cup chicken stock and cook in low heat for about 20-30 minutes.
- The final step is to flip the dish upside down. Put a large tray or plate over the pan, hold it tight and flip it over so the maqluba transfers to the tray or plate. Then lift the pan gently. Your maqluba is ready!
- Garnish with toasted pine nuts and chopped parsley on top.
- Serve with yogurt salad (combine yogurt and diced cucumber with a pinch of salt). Enjoy!
