Noodles & Rice · African & Middle Eastern

Maqluba

Name: Maqluba
Total time: 105 min
Yield: 2
Ingredients: 3 lb bone-in chicken thighs; 2 cup basmati rice; 1 unit eggplant (1/2-inch slices); 4 cup cauliflower florets; 2 unit tomatoes (sliced); 1 unit yellow onion (quartered); 2 ¼ cup chicken stock or reserved chicken broth; 4 tbsp olive oil; 1 ½ tsp ground allspice; ¾ tsp ground cinnamon; ½ tsp ground cardamom; ½ tsp ground turmeric; 2 tsp salt; ¾ tsp black pepper

14 ingredients · 105 minutes · 2 servings

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No porkNo alcohol

Ingredients

Servings:

3 lb	bone-in chicken thighs
2 cup	basmati rice
1 unit	eggplant (1/2-inch slices)
4 cup	cauliflower florets
2 unit	tomatoes (sliced)
1 unit	yellow onion (quartered)
2 ¼ cup	chicken stock or reserved chicken broth
4 tbsp	olive oil
1 ½ tsp	ground allspice
¾ tsp	ground cinnamon
½ tsp	ground cardamom
½ tsp	ground turmeric
2 tsp	salt
¾ tsp	black pepper

Method

simmer30 min
chicken nearly tender and broth flavorful
Simmer chicken with onion, half the salt and pepper until nearly tender. Lift out the chicken and reserve the hot broth; this gives the rice seasoning without adding excess free liquid later.
roast25 min
eggplant and cauliflower browned and tender
Coat eggplant and cauliflower lightly with olive oil and roast until browned and fully tender. Undercooked vegetables release water and resist the compact shape; frying them is the traditional richer branch.
prep3 min
water mostly clear and rice well drained
Rinse the basmati rice thoroughly and drain it well, then toss with allspice, cinnamon, cardamom, turmeric and the remaining salt. Surface starch and excess water make the finished layers gummy.
assemble8 min
components packed snugly with an even rice top
Line a deep heavy pot with tomato slices, then arrange chicken, eggplant and cauliflower tightly. Spread the seasoned rice evenly over the top and press gently so there are no large gaps.
simmer30 min
rice tender and broth absorbed
Pour in hot reserved broth only until it reaches the rice surface. Bring to a gentle simmer, cover tightly and cook without stirring until the rice is tender; too much broth destroys the structure needed for inversion.
rest15 min
steam settled and pot no longer aggressively bubbling
Remove from heat and leave covered. Resting lets the rice finish absorbing moisture and the layers firm enough to release as one stack.
assemble2 min
maqluba released as an intact layered mound
Set a large platter over the pot, hold both firmly and invert in one committed motion. Wait a few seconds before lifting the pot so gravity can release the packed layers cleanly.