Entree: Jordan – مقلوبة ➤ Maqluba (Upside-down layered rice and meat)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 5 min

Additional 10 min

Total 1 hr 50 min

Ingredients

- 1/2 cup (120 ml) vegetable oil, for frying
- 3 lb (1.4 kg) chicken pieces (bone-in, skin-on), seasoned
- 3 cups (570 g) basmati rice, rinsed and soaked 30 minutes then drained
- 2 medium eggplants, about 1 lb (450 g) total, cut into 1/2-in (1 cm) rounds
- 1 small head cauliflower, about 1 lb (450 g), broken into florets
- 2 medium potatoes, approx. 1 lb (450 g), peeled and sliced 1/4-in (6 mm) thick
- 1 large onion, thinly sliced
- 4 cups (960 ml) chicken stock (reserved from poaching chicken)
- 2 tsp (6 g) baharat or ground allspice
- 1 tsp (2 g) ground cinnamon (or 1 cinnamon stick in the stock)
- 1/2 tsp (1 g) ground black pepper
- 2 tsp (10 g) kosher salt, plus more to taste
- 2 tbsp (30 ml) olive oil
- 1/4 cup (35 g) toasted pine nuts
- 1/2 cup (15 g) chopped fresh parsley
- Lemon wedges, to serve

Instructions

1. Season the chicken pieces with 1 tsp (5 g) salt, 1 tsp (3 g) baharat (or allspice) and 1/4 tsp (0.5 g) black pepper. In a large pot, combine the chicken with 4 cups (960 ml) water or stock and a cinnamon stick (if using); bring to a gentle simmer and cook 25–30 minutes until cooked through. Remove chicken and reserve the cooking stock; keep the stock warm.
2. While chicken cooks, heat 1/2 cup (120 ml) vegetable oil in a skillet over medium-high and fry the potato slices in batches until golden; drain on paper towels. Repeat, frying eggplant rounds, then cauliflower florets, draining each on paper towels and sprinkling lightly with salt. Remove excess oil from the skillet, leaving about 1 tbsp (15 ml).
3. In the same skillet add 2 tbsp (30 ml) olive oil and sauté the sliced onion until soft and lightly browned; add the remaining baharat/allspice, cinnamon (ground if using instead of stick), remaining salt and pepper and cook 1 minute to bloom the spices.
4. Drain the soaked rice. In a heavy-bottomed 10–12 in (25–30 cm) pot, layer the bottom with the potato slices in an even layer, then a layer of fried eggplant, then fried cauliflower, then the sautéed onion. Arrange the cooked chicken pieces over the vegetables in a single layer. Sprinkle the rice evenly over the chicken and vegetables.
5. Pour the reserved hot chicken stock gently over the rice to cover by about 1/2 in (1 cm) (you should use roughly the 4 cups / 960 ml reserved stock; add a bit more hot water if needed). Place a tight-fitting lid on the pot, bring to a gentle simmer over medium-low, and cook undisturbed for 30–35 minutes until the rice is tender and liquid absorbed.
6. Remove from heat, let the pot rest, covered, for 10 minutes. Run a knife around the edge, place a large serving platter over the pot, and invert the pot quickly and carefully to unmold the Maqluba. Sprinkle with toasted pine nuts and chopped parsley, serve with lemon wedges.