Maqluba: Upside Down Rice with Chicken and Veggies
Maqluba is a traditional Middle Eastern dish that translates to 'upside down'. This one-pot meal layers fragrant basmati rice, tender chicken, and an array of veggies including eggplant and potatoes. The dish is cooked in chicken broth infused with warm spices, resulting in a delightful blend of flavors and textures. Once cooked, the pot is flipped over to reveal a stunning presentation, making it perfect for gatherings or family dinners. Enjoy this comforting dish with a squeeze of fresh lemon!
Maqluba: Upside Down Rice with Chicken and Veggies
Rated 5.0 stars by 1 users
Cuisine
Middle Eastern
Servings
6
Prep Time
30 minutes
Cook Time
40 minutes
Calories
550
Maqluba is a traditional Middle Eastern dish that translates to 'upside down'. This one-pot meal layers fragrant basmati rice, tender chicken, and an array of veggies including eggplant and potatoes. The dish is cooked in chicken broth infused with warm spices, resulting in a delightful blend of flavors and textures. Once cooked, the pot is flipped over to reveal a stunning presentation, making it perfect for gatherings or family dinners. Enjoy this comforting dish with a squeeze of fresh lemon!
Ingredients
- 2 cups basmati rice
- 1 whole chicken, cut into pieces
- 1 large eggplant, sliced
- 2 medium potatoes, sliced
- 1 large tomato, sliced
- 1 onion, chopped
- 4 cups chicken broth
-
2 tsp ground turmeric
-
2 tsp ground cumin
- Salt and pepper to taste
-
2 tbsp olive oil
- Fresh parsley for garnish
- Lemon wedges for serving
Directions
- Rinse the rice under cold water until the water runs clear, then soak for 30 minutes.
- In a large pot, heat olive oil over medium heat. Sauté the onions until translucent, then add chicken pieces. Brown the chicken on all sides.
- Layer the eggplant and potatoes on top of the chicken in the pot. Season with turmeric, cumin, salt, and pepper. Place sliced tomatoes on top.
- Drain the soaked rice and spread it evenly over the vegetables. Pour the chicken broth over everything, making sure the rice is submerged.
- Bring to a boil, then cover and reduce to a simmer for 30-40 minutes until the rice and chicken are cooked through.
- Let the pot sit for 10 minutes, then carefully flip it onto a serving platter, so the rice and veggies are on top. Garnish with parsley and serve with lemon wedges.