Chicken Maqluba (Flipped Upside Down) | FalasteeniFoodie (2024)

Are you looking for an astonishing dish that will amaze your guests? Look no further than the Middle Eastern Chicken Maqluba! This delectable dish consists of spiced chicken, fried vegetables, and aromatic rice. The good news is that it’s incredibly easy to make.

Arab countries are known for their distinctive and unique traditions and mouthwatering cuisine. One of the most notable aspects of Arab cuisine is undoubtedly the variety of flavors and fragrances, ranging from spices to flower essences. The Levant countries share many dishes, including Hummus, Grape Leaves, and Maqluba.

A Dish with an Exceptional Name

What Is Maqluba?

Maqluba is a very popular dish in Palestine and many Arab countries, including Iraq, Jordan, and Syria. While this well-known dish is prepared differently in each household, its main form as a layered dish made of rice, vegetable, and meat is what remains consistent across all versions.

This traditional Middle Eastern dish can be spelled in various ways, such as Makloubeh, Maklubeh, and Makloba.

Layering the vegetables and meat beneath the rice and then cooking everything together allows all the flavors to beautifully combine. It’s cooked slowly to allow the flavors to develop and to keep the vegetables from burning since they’re underneath the rice.

A Family Favorite

Maqluba has to be my top number one Palestinian dish. I have a lot of memories of my mom making it almost every single Friday when I was Jordan.

When I was pregnant with my first son, I would crave Maqluba so much that I would add a lot of cauliflower and eat it frequently. Now, my oldest son loves Maqluba and cauliflower as much as I do!

Distinctive Middle Eastern Dish

Ingredients for This Authentic Maqluba

For the Rice

Jasmine rice: It’s a long-grain rice, which means it is longer and thinner than most other rice varieties. It tends to be a bit sticky.

Veggies: Such as cauliflower, potatoes, and tomatoes are added to prevent the pan from sticking.

Chicken broth: It adds moisture to the rice.

Seasonings: Maqluba spice, 7 spice, and salt are added to flavor the recipe.

For the Broth

Chicken broth: Gives warmth, nourishment, and hydration to the body.

Seasonings: Maqluba spices, 7 spices, coriander powder, cinnamon sticks, cardamom pods, salt, and black pepper, enhance the flavor of the recipe.

Garlic cloves: Add a strong flavor.

Onion: Its adds an intense taste.

Oil: Prevents the rice from sticking to your rice cooker.

Chicken: It is the main ingredient and the meat used in the recipe.

An Unforgettable Taste

Follow the Steps Below for a Flavorful Chicken Maqluba

First, add the chicken to a pot with oil and the onions, then sauté.

Next, add the maqluba spices, whole garlic, black pepper, cinnamon, coriander, and cardamom, mix, then add water to cover.

Then, let it boil, and skim off any foam that forms and discard it. Let it cook for about 30-40 minutes until done.

Once the chicken is cooked, remove it and strain the broth. You can now leave the chicken as it is, bake it to crisp up, or fry it. I like air frying it.

After that, wash the rice a few times to make sure you have removed all the excess starch. Soak it in cold water for about 30 minutes.

Once soaked, strain the rice and add the 7 spices, Maqluba spices, and salt. Mix well and set aside.

For the Veggies

First of all, prep your vegetables ahead of time. Cut the cauliflower into medium size florets, and peel the potatoes. Cut the potatoes into half-inch thick rounds.

Then, you can peel the eggplants or you can just leave their skin. Cut them into half-inch rounds and place them on top of a paper towel.

Next, sprinkle a small amount of salt on top of each round to draw out the moisture, leave them for about 10 minutes.

Now, if you’re using carrots, the baby ones work well. You can deep fry all the vegetables, air fry, or bake them. Set aside the vegetables once you ensure they are done.

For Assembly

To start with, my hack is to cut parchment paper the same size as the bottom of the pot you’re using and lay it flat.

Then, add tomato slices before layering the chicken on top. Add the vegetables and finally the rice.

Now, once you are done with assembling the maqluba, make sure you add the hot broth. You don’t want this to be warm or cold.

Next, bring it to a boil on medium-high, then cover and lower the heat until the rice fully cooks, which takes anywhere from 15-25 minutes. The rice on top should be fluffy and cooked.

Impress Your Guests with This Flavorful Dish

Chicken Maqluba Substitutions

Eggplant: Some households prefer including eggplants instead of cauliflower. Eggplants are considered a great substitute for cauliflower if you don’t have them available or if you simply dislike the taste of cauliflower. You can prepare the eggplants in the same way as you would prepare the cauliflower.

Lamb or Beef: This recipe uses chicken for the protein option, but you can also opt for lamb or beef shanks.

Chickpeas: If you are aiming for a vegetarian maqluba, then you can add chickpeas and remove the chicken. Chickpeas compensate for the lost protein from the meat; or, you can add to your chicken maqluba a layer of chickpeas for a richer and more filling dish.

What to Serve with Maqluba?

Chicken Maqluba is not served alone, it’s typically served with either plain yogurt or a salad, including Arabic Chopped Salad (Salata Arabiyeh), Cucumber Yogurt Salad | Khiyar Bi Laban, or Fattoush . Choose yogurt to add a creamy refreshing condiment to the dish, or opt for a salad for a healthy vegetarian side dish.

While the rice dish tastes heavenly, however, it is incredibly rich and filling, making it perfect to pair with a healthier and lighter side dish such as salad. Chicken Maqluba is typically enjoyed with these two side dishes, taking the dish into a whole new level!

A Dish You Will Crave

My Tips for This Mouthwatering Maqluba

Use parchment paper to prevent it from sticking.

Air frying the vegetables won’t give them the same color as deep frying, but they will be less oily and healthier.

Taste the broth before adding it on top of the rice to make sure it’s not salty. If it is, replace two cups of broth with two cups of water.

I use a premix spice blend from Palestine, you can also buy some from Middle Eastern grocery stores.

Once you decide to flip the Maqluba, ensure that it has cooled for at least 10 minutes before flipping it. Then, place a very large plate on top of the pot that has the Maqluba, and flip it over without hesitation.

Your New Favorite Homemade Dish

Storage Tips

Refrigeration: Make sure that your chicken Maqluba has cooled completely before placing it in the fridge. Maqluba leftovers will last up to 4 days if properly kept in an air-tight container.

Reheating: You can simply reheat the Maqluba in a microwave. Alternatively, you can choose to reheat it over low to medium heat on the stove until it becomes warm.

Frequently Asked Questions (FAQs)

Must-Try Recipes:

Juicy Chicken Kofta Kebabs

Middle Eastern Vermicelli Rice (Ruz Bil Shi’iriya)

Restaurant Style Butter Chicken (cheat version)

Yemeni Chicken Mandi

Meat Stuffed Pitas (Palestinian Arayes)

Dawood Basha (Kufta and Potato Stew)

Qatayef Asafiri (Middle Eastern Cream-Filled Pancakes)

Honey Garlic Sriracha Wings

Mushabak Halabi (Middle Eastern Churros)

Cucumber Yogurt Salad | Khiyar Bi Laban

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Chicken Maqluba (Flipped Upside Down)

Fatimah

Chicken Maqluba is an authentic Middle Eastern rice dish, popular in the Levant countries. It is known for its layers of aromatic rice, chicken, and fried veggies, that become visible once flipped.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dinner, Lunch, Main Course

Cuisine Jordanian, Lebanese, Middle Eastern, Palestinian

Servings 6 people

Calories 483 kcal

Ingredients

For the Rice

• 3 cups Jasmine Rice
• 1 large head cauliflower
• 2 large russet potatoes
• 6 cups chicken broth
• 1 tablespoon maqluba spice
• Tomato optional (to prevent the pan from sticking)
• 1 teaspoon 7 spice
• 1½ teaspoons salt

For the Broth

• 5 cloves garlic
• 6 cups chicken broth
• 3 tablespoons maqluba spices
• 2 tablespoons 7 spice
• 1 tablespoon coriander powder
• 1 stick cinnamon
• 4 cardamom pods
• 2 teaspoons salt
• ½ teaspoon black pepper
• 3 tablespoons oil
• 2 small chickens skinless, cut into quarters, about 2.5 pounds each
• 1 medium onion cut in half

Instructions

• Add the chicken to a pot with oil and onions, then sauté.

• Add the maqluba spices, whole garlic, black pepper, cinnamon, coriander, and cardamom and mix. .

• Add water to cover. Let it boil and skim off any foam that forms and discard. Let it cook for about 30-40 minutes until done.

• Once the chicken is cooked, remove it and strain the broth. You can now leave the chicken as it is, bake it to crisp up, or fry it. I like air frying it.

• Wash the rice a few times to make sure the starches are removed. Soak in cold water for about 30 minutes.

• Once soaked, strain and add the 7 spices, maqluba spices, and salt. Mix well and set aside.

For Veggies

• Prep your vegetables ahead of time.

• Cut the cauliflower into medium size florets, peel the potatoes, and cut them into ½-inch thick rounds.

• For the eggplants, you can peel them or leave the skin. Cut into ½-inch rounds and place on top of a paper towel.

• Sprinkle a small amount of salt on top of each round to draw out the moisture, about 10 minutes.

• If you're using carrots, the baby ones work great. Deep fry all the vegetables, air fry, or bake them. Once done, set aside.

For Assembly

• For assembly, my hack is to cut parchment paper the same size as the bottom of the pot you're using and lay it flat.

• Add tomato slices, then layer the chicken on top. Add the vegetables and finally the rice.

• Now once your maqluba is assembled, make sure to add HOT broth. You don't want this to be warm or cold.

• Let it boil on medium-high heat, then cover and lower the heat until the rice is fully cooked, anywhere from 15-25 minutes. The rice on top should be fluffy and cooked.

Notes

• Use parchment paper to help it not stick.
• Air frying the vegetables won’t give them the same color as deep frying does, but they are less oily and healthier.
• Taste the broth before adding it on top of the rice to make sure it’s not salty. If it is, replace two cups of broth with two cups of not water.
• Use a premix spice blend from Palestine. You can also buy some from Middle Eastern grocery stores.
• Once you decide to flip the Maqluba, ensure that it has cooled for at least 10 minutes before flipping it. Then, place a very large plate on top of the pot that has the Maqluba, and flip it over without hesitation.
• If you want to make your own premix spice, mix 1 teaspoon turmeric with ½ teaspoon ginger, 1 teaspoon all spice, ¼ teaspoon ground cloves, ½ teaspoon ground cardamom, ½ teaspoon black pepper, ½ teaspoon mild curry powder, ½ teaspoon ground cinnamon, and ½ teaspoon cumin (this is what I prefer).

Nutrition

Calories: 483kcalCarbohydrates: 87gProtein: 13gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 9mgSodium: 3197mgPotassium: 709mgFiber: 6gSugar: 5gVitamin A: 902IUVitamin C: 69mgCalcium: 108mgIron: 3mg

Keyword Makloubeh, Maqluba

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