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.