Chicken Maqluba is a traditional Middle Eastern dish featuring layers of spiced chicken, roasted vegetables, and fragrant rice, all cooked together in a single pot and flipped upside down for a stunning presentation. This hearty and comforting meal is packed with rich flavors and is perfect for family gatherings or special occasions.
Why You’ll Love This Recipe
- Authentic Middle Eastern flavors – A perfect blend of warm spices and tender chicken.
- One-pot meal – Easy cleanup with everything cooking in a single pot.
- Impressive presentation – Flipping the pot reveals a beautiful layered dish.
- Great for gatherings – Serves a crowd and pairs well with yogurt or a fresh salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken
- 1 whole chicken, skin removed and cut into pieces (thighs, drumsticks, wings preferred)
- Juice of ½ a lemon
- Salt, to taste
- ¼ cup olive oil
- 2-4 tablespoons olive oil (for brushing vegetables and roasting chicken)
For the Vegetables
- 2 large potatoes, sliced
- 1 medium eggplant, sliced
- 2 cups cauliflower florets
- 2 large onions, sliced
For the Chicken Marinade
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon seven spice blend
- 4-6 cloves garlic, crushed
- 6 green cardamom pods, crushed
For the Rice
- 2 cups Italian rice, rinsed and soaked
- 1 teaspoon whole allspice
- 1 cinnamon stick (2-inch piece)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon seven spice blend
- 1 teaspoon turmeric powder
Directions
1. Prepare the Chicken
- Rub chicken pieces with salt and lemon juice.
- In a small bowl, mix coriander, cumin, turmeric, and seven spice blend.
- Coat the chicken pieces with this marinade and set aside.
2. Prepare the Vegetables
- Soak potato slices and cauliflower florets in cold salted water for 15 minutes.
- Sprinkle eggplant slices with a little salt, let them sit to sweat, then pat dry.
- Brush all vegetables with olive oil and arrange them on separate baking sheets.
- Preheat oven to 375°F (190°C) and roast:
- Potatoes & cauliflower: 15 minutes.
- Eggplant: 10 minutes, or until lightly browned.
3. Cook the Chicken
- Heat ¼ cup olive oil in a large pot over medium heat.
- Add whole allspice and cinnamon stick, then sauté onions until golden brown.
- Stir in garlic and cardamom, cook until fragrant.
- Add marinated chicken and sear until golden brown on all sides.
- Pour in 4-6 cups water, bring to a boil, then simmer for 30 minutes.
- Remove chicken and reserve 2 cups of the broth.
4. Prepare the Rice
- Rinse and soak the rice for a few minutes, then drain.
- Mix rice with salt, black pepper, seven spice blend, and turmeric.
- Bring 4 liters of water to a rolling boil in a separate pot.
- Add rice and parboil until 50% done. Drain and set aside.
5. Assemble the Maqluba
- In a deep oven-safe pot, layer the bottom with roasted chicken pieces.
- Add roasted potatoes, eggplant, and cauliflower over the chicken.
- Top with partially cooked rice, pressing down gently to compact the layers.
- Pour reserved 2 cups of chicken broth over the rice.
6. Cook the Maqluba
- Cover the pot with a lid and bake at 350°F (175°C) for 25 minutes.
- Remove from the oven and let it rest for 5 minutes.
7. Flip and Serve
- Place a large serving platter over the pot.
- Using oven mitts, carefully invert the pot to release the Maqluba onto the platter.
- Serve hot with yogurt and a fresh salad.
Servings and Timing
- Servings: 6-8
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 45 minutes
- Calories: ~450 kcal per serving
Variations
- Vegetarian Maqluba – Replace chicken with chickpeas and increase the vegetables.
- Different meats – Use lamb or beef instead of chicken.
- Spicier version – Add cayenne pepper or more seven spice blend for heat.
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze in portions for up to 2 months.
- Reheating: Warm in the microwave or oven at 350°F (175°C) until heated through.
FAQs
Can I make Maqluba ahead of time?
Yes! You can prepare the chicken and vegetables ahead and assemble the dish when ready to cook.
What is the best rice for Maqluba?
Italian rice, Basmati, or medium-grain rice work best for fluffy yet firm layers.
Do I have to flip Maqluba?
Flipping gives Maqluba its signature look, but you can serve it straight from the pot.
Can I use different vegetables?
Absolutely! Try zucchini, bell peppers, or carrots for variation.
Conclusion
Chicken Maqluba is a stunning Middle Eastern dish with layered textures and flavors that make it perfect for family dinners or special occasions. Whether you’re new to this dish or have made it before, the rich spices, roasted vegetables, and tender chicken create a meal that is deeply satisfying. Serve with yogurt and salad, and enjoy a true taste of the Middle East!
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Chicken Maqluba – Middle Eastern Upside-Down Rice
Chicken Maqluba is a traditional Middle Eastern upside-down rice dish featuring spiced chicken, roasted vegetables, and fragrant rice, all cooked in one pot and flipped for a stunning presentation. Packed with rich flavors and warm spices, this hearty meal is perfect for family gatherings or special occasions.
- Total Time: 1 hour 45 minutes
- Yield: 6-8 servings
Ingredients
For the Chicken:
- 1 whole chicken, skin removed and cut into pieces
- Juice of ½ a lemon
- Salt, to taste
- ¼ cup olive oil
- 2–4 tablespoons olive oil (for roasting vegetables and cooking)
For the Vegetables:
- 2 large potatoes, sliced
- 1 medium eggplant, sliced
- 2 cups cauliflower florets
- 2 large onions, sliced
For the Chicken Marinade:
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon seven spice blend
- 4–6 cloves garlic, crushed
- 6 green cardamom pods, crushed
For the Rice:
- 2 cups Italian rice, rinsed and soaked
- 1 teaspoon whole allspice
- 1 cinnamon stick (2-inch piece)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon seven spice blend
- 1 teaspoon turmeric powder
Instructions
-
Prepare the Chicken:
- Rub chicken with salt and lemon juice.
- In a small bowl, mix coriander, cumin, turmeric, and seven spice blend.
- Coat the chicken with the marinade and set aside.
-
Prepare the Vegetables:
- Soak potato slices and cauliflower in salted water for 15 minutes.
- Sprinkle eggplant slices with salt, let them sit to sweat, then pat dry.
- Brush all vegetables with olive oil and arrange on baking sheets.
- Roast at 375°F (190°C):
- Potatoes & cauliflower: 15 minutes
- Eggplant: 10 minutes, or until lightly browned
-
Cook the Chicken:
- Heat ¼ cup olive oil in a large pot over medium heat.
- Add whole allspice and cinnamon stick, then sauté onions until golden brown.
- Stir in garlic and cardamom, cooking until fragrant.
- Add marinated chicken and sear until golden brown.
- Pour in 4-6 cups water, bring to a boil, then simmer for 30 minutes.
- Remove chicken and reserve 2 cups of the broth.
-
Prepare the Rice:
- Rinse and soak rice, then drain.
- Mix rice with salt, black pepper, seven spice blend, and turmeric.
- Bring 4 liters of water to a rolling boil.
- Add rice and parboil until 50% done, then drain.
-
Assemble the Maqluba:
- In a deep, oven-safe pot, layer roasted chicken at the bottom.
- Add roasted potatoes, eggplant, and cauliflower.
- Top with partially cooked rice, pressing down gently.
- Pour reserved 2 cups of broth over the rice.
-
Cook the Maqluba:
- Cover and bake at 350°F (175°C) for 25 minutes.
- Remove from oven and let rest for 5 minutes.
-
Flip and Serve:
- Place a large serving platter over the pot.
- Carefully invert the pot to release the Maqluba onto the platter.
- Serve hot with yogurt and a fresh salad.
Notes
- Vegetarian Maqluba: Swap chicken for chickpeas and increase vegetables.
- Use Different Meats: Lamb or beef work as great alternatives.
- Spicier Version: Add cayenne pepper or extra seven spice blend.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: One-pot, Oven-baked
- Cuisine: Middle Eastern
