A traditional Palestinian upside-down rice dish layered with tender chicken, golden vegetables, and aromatic spices.
Palestinian Chicken Maqluba is a hearty layered dish made with basmati rice, chicken, eggplant, cauliflower, and potatoes. The vegetables are lightly fried until golden, while the chicken is browned with onions, garlic, cumin, allspice, cinnamon, and turmeric to create a fragrant, savoury base.
The ingredients are carefully layered in a pot, with the vegetables at the bottom, chicken in the middle, and rice on top. As everything cooks together in chicken stock, the rice absorbs the rich flavours of the meat, vegetables, and spices. The dish is then rested and carefully inverted onto a serving platter, revealing its distinctive layered presentation.
Ingredients
750 g basmati rice (4 cups), soaked for 30 minutes
1 kg chicken
2 tbsp olive oil
1 onion, sliced
4 garlic cloves, minced
1 eggplant, sliced
1 small cauliflower, cut into florets
2 potatoes, sliced
1 tsp cumin
1 tsp allspice
½ tsp cinnamon
½ tsp turmeric
Salt and pepper, to taste
5½ cups chicken stock
Almonds, for garnish
Fresh parsley, for garnish
Method
Wash and Soak the Rice
Rinse the basmati rice thoroughly and soak it for 30 minutes. Drain well and set aside.Fry the Vegetables
Heat oil in a pan and fry the eggplant, cauliflower, and potato slices until lightly golden. Remove and set aside.Brown the Chicken
Heat the olive oil in a large, heavy-bottomed pot. Add the chicken, sliced onion, and garlic. Stir in the cumin, allspice, cinnamon, turmeric, salt, and pepper. Brown the chicken and coat it evenly with the seasonings.Layer the Ingredients
Arrange the fried vegetables at the bottom of the pot. Place the seasoned chicken over the vegetables, then spread the drained rice evenly on top.Add Stock and Cook
Carefully pour the hot chicken stock over the layered ingredients. Cover the pot and cook over low heat for approximately 25 minutes, until the rice is tender and the liquid has been absorbed.Rest and Invert
Turn off the heat and leave the pot covered for 10 minutes. Carefully invert the maqluba onto a large serving platter so the vegetables and chicken form the top layer. Garnish with almonds and fresh parsley.
Serve
Serve Palestinian Chicken Maqluba with cucumber yogurt, fattoush, pickles, and lemon wedges. The refreshing salad and cool yogurt complement the warm spices, while the pickles and lemon add a tangy contrast to the tender chicken and vegetables.