Chicken Maqluba – Arabic Upside Down Rice Recipe
Colorful and flavorful 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.
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!
