Easy Chicken Maqluba (Upside-Down Rice with Chicken & Vegetables)

Ingredients

• 2 1/2 to 3 pounds bone-in, skin-on chicken thighs
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 small onion finely chopped
• 4-5 garlic cloves, grated
• 1 large onion, sliced
• 1 cauliflower separated into florets
• 2 medium potatoes, peeled and sliced into 1/2-inch rounds
• 2 medium zucchini, sliced into thick rounds
• Olive oil, for roasting or sautéing
• Salt, to taste
• 2 1/2 cups basmati rice, rinsed and soaked for 20 minutes, then drained
• 4 to 4 1/2 cups hot chicken broth
• 1 1/2 teaspoons ground allspice
• 1 cinammon stick
• 1 teaspoon ground cumin
• 1-2 teaspoons ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1 star anise
• 1 bay leaves
• Chopped parsley or toasted pine nuts, optional
• Plain yogurt or cucumber yogurt sauce

Instructions

1. 1

   Preheat the oven to 425°F.

2. 2

   Arrange the sliced onions, cauliflower, potatoes, and zucchini on two baking trays. Drizzle with olive oil and season with salt and black pepper. Toss gently and roast for about 25 minutes, or until lightly golden and tender.

3. 3

   Meanwhile, prepare the chicken broth. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened. Stir in the garlic and spices, cooking briefly until fragrant.

4. 4

   Season the chicken generously with salt and black pepper, then add it to the pot. Add water (or enough liquid for broth) and bring to a boil. Reduce to a simmer, cover, and cook for about 35 minutes, or until the chicken is fully cooked and tender. Reserve the broth.

5. 5

   Lightly grease a Lodge cast iron skillet (or heavy pot) with olive oil.

6. 6

   Layer the vegetables along the bottom of the skillet, arranging the zucchini strips diagonally so they wrap beautifully around the rice once flipped. Add some of the roasted vegetables to create an even base.

7. 7

   Place the cooked chicken over the vegetables.

8. 8

   Drain the soaked rice well. Season lightly with salt and toss gently. Spread the rice evenly over the chicken.

9. 9

   Top with the remaining roasted vegetables.

10. 10

    Carefully pour the hot chicken broth into the skillet, adding enough to cover the rice and vegetables by about ½ inch.

11. 11

    Bring the mixture to a gentle boil. Cover with a tight-fitting lid, reduce heat to medium-low, and cook for 35 minutes, or until the rice is fully cooked.

12. 12

    Remove from heat and keep covered for 15 minutes. This resting step helps the Maqluba release cleanly.

13. 13

    To flip, remove the lid. Place a large serving platter over the skillet and carefully invert. Lift the skillet slowly to reveal the layered Maqluba.

14. 14

    Garnish with parsley or toasted pine nuts if desired and serve with yogurt.