Chicken Maqluba
The classic flip-over rice feast.
Maqluba is a beloved Levantine dish whose name means upside-down, since the pot is flipped onto a serving plate to reveal layers of fried vegetables over rice and chicken. Tomato, eggplant, potato, and carrot are layered with the meat and seasoned rice so the flavors meld as it cooks. A festive dish that gathers the family around one table.
How to Prepare
Boil the chicken until cooked, then fry the pieces until golden; keep the broth.
Fry the potato, carrot and eggplant slices separately.
Line the base of a pot with tomato slices, then layer in the fried chicken and vegetables.
Mix the Egyptian and basmati rice with the vermicelli, mixed spice, black pepper, turmeric and salt, and spread over the top.
Pour the seasoned chicken broth over until just covered.
Cook on low heat until the rice is tender and the liquid absorbed.
Let it rest, then carefully flip the pot onto a serving platter.
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Frying the chicken after boiling gives golden, crisp edges and a richer flavour when flipped out.
Ingredient Swaps
Swap the chicken for lamb, extending the cooking time.
For a lighter option, roast the vegetables in the oven instead of frying.
Use cauliflower in place of the eggplant, or add it alongside.
Common Questions
Why fry the vegetables before layering?
Frying gives them color and flavor and helps them hold their shape when flipped.
How do I flip the maqluba without it falling apart?
Let it rest a few minutes after cooking, then flip in one firm motion.
How much broth do I need for the rice?
Enough to cover the rice by about a finger width so it cooks evenly.
Why mix two rices and vermicelli?
It gives varied texture and richer flavor to the top layer.
What should I serve it with?
With yogurt, salad, and toasted nuts on top.
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