Chicken Maqluba (Flipped Upside Down)

Ingredients

• 570 g (3 cups)jasmine rice
• 1 large headcauliflower
• 2 largerusset potatoes
• 1.2 litres (5 cups), or enough to cover the rice by 2.5 cm (1 inch); jasmine rice typically takes 1.1 litres (4.5 cups) of liquid for 570 g (3 cups)chicken broth
• 1 tablespoonmaqluba spice
• To tastetomato, optional, to help prevent sticking
• 1 teaspoonseven spice
• 1½ teaspoonssalt
• 2 small, skinless and quartered (about 1.13 kg / 2.5 lb each)chickens
• Enough to cover the chickenwater
• 45 ml (3 tablespoons)oil
• 1 medium, halvedonion
• 5 clovesgarlic
• 3 tablespoonsmaqluba spices
• 2 tablespoonsseven spice
• 1 tablespoonground coriander
• 1 stickcinnamon
• 4 podscardamom
• 2 teaspoonssalt
• ½ teaspoonblack pepper
• 1.4 litres (6 cups), reserved from cooking the chickenchicken broth

Instructions

1. 1

   Sauté the chicken

   Put the chicken in a pot with the oil and halved onion and sauté.

2. 2

   Add the spices

   Add the maqluba spices, whole garlic cloves, black pepper, cinnamon, coriander and cardamom, then mix.

3. 3

   Cook the chicken

   Add enough water to cover the chicken. Bring to the boil, skim off and discard any foam, then cook for about 30–40 minutes until done.

4. 4

   Strain the broth

   Remove the cooked chicken and strain the broth. Leave the chicken as it is, bake it to crisp it, or fry it; air-frying is another option.

5. 5

   Rinse the rice

   Wash the rice several times to remove excess starch, then soak it in cold water for about 30 minutes.

6. 6

   Season the rice

   Drain the soaked rice and mix it with the seven spice, maqluba spices and salt. Set aside.

7. 7

   Prepare the vegetables

   Prepare the vegetables before assembling the dish.

8. 8

   Cut the vegetables

   Separate the cauliflower into medium florets. Peel the potatoes and cut them into 1.3 cm (½-inch) rounds.

9. 9

   Slice the aubergines

   Peel the aubergines or leave their skin on. Cut them into 1.3 cm (½-inch) rounds and place them on kitchen paper.

10. 10

    Salt the aubergines

    Sprinkle a little salt over each round to draw out moisture and leave for about 10 minutes.

11. 11

    Cook the vegetables

    If using carrots, baby carrots work well. Deep-fry, air-fry or bake all the vegetables, then set them aside.

12. 12

    Line the pot

    Cut a piece of baking parchment to fit the bottom of the pot and lay it flat.

13. 13

    Layer the ingredients

    Arrange tomato slices in the pot, if using, then layer in the chicken, vegetables and rice.

14. 14

    Add hot broth

    Pour hot broth over the assembled layers; it should not be warm or cold.

15. 15

    Cook the rice

    Bring the pot to the boil over medium-high heat. Cover, reduce the heat and cook for 15–25 minutes, until the rice on top is fluffy and cooked through.

What is chicken maqluba?

Maqluba, whose name refers to turning something upside down, is a layered rice dish associated with the Levant, including Jordan. Chicken, vegetables and seasoned rice are cooked together, then the pot is inverted so the layers form a mound.

This version builds flavour by simmering the chicken with whole spices, then uses the resulting broth to cook the rice. The contrast between tender rice, chicken and vegetables is part of its appeal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 483 calories, 13g protein, 87g carbs, 10g fat.

The rice is the main source of carbohydrate, while the chicken contributes protein and the oil and any frying fat contribute much of the fat. For a more balanced plate, serve a portion with a generous helping of salad or other fresh vegetables.

Build flavour with the broth

Whole spices: Cinnamon, cardamom, garlic and coriander season the chicken as it simmers. Skim off foam when it appears, then strain the broth before using it for the rice.

Hot liquid: The recipe calls for hot broth at assembly, which helps the layered pot come back to a simmer promptly. Measure what you need against the rice and follow the stated instruction to cover it by about 2.5 cm (1 inch).

Prepare the rice and vegetables

Rinsed rice: Washing the jasmine rice several times removes surface starch, while a 30-minute cold soak gives it time to absorb water before cooking. Drain it well before mixing in the spices and salt.

Even cuts: Keep the potato and aubergine slices around 1.3 cm (½ inch) thick and the cauliflower florets medium-sized. The recipe suggests salting the aubergine for about 10 minutes to draw out moisture before cooking it.

Layer for a clean flip

Pot lining: The method suggests fitting baking parchment to the bottom of the pot. Tomato slices are optional and are included as another way to help prevent sticking.

Layer order: Put the chicken over the tomato, followed by the vegetables and rice. Press the layers into an even arrangement so the cooked dish is easier to turn out neatly.

Check the cooking cues

Chicken: Simmer it for about 30–40 minutes and check that it is cooked through before removing it from the pot. The recipe gives the option of leaving it as it is or crisping it by baking or frying.

Rice: Once the assembled pot has boiled, cover it and lower the heat. The stated cooking window is 15–25 minutes; look for fluffy, cooked rice on top.

Serve it as a centrepiece

The dish is designed to be turned out and served with its layers visible, so choose a serving plate wider than the pot. Take care when inverting the hot pot, and lift it away slowly once the maqluba is resting on the plate.

Serve it as the main dish, with a crisp salad or plain yoghurt alongside if you like. These add a fresh, cooling contrast to the warm spiced rice.

Recipe notes & tips

• Rinse the rice several times, then drain it thoroughly after soaking.
• Keep the aubergine slices an even thickness so they cook at a similar rate.
• Skim the chicken broth as it simmers for a clearer cooking liquid.
• Use hot broth when assembling the layers, as the recipe specifies.
• Choose a plate wider than the pot before turning out the finished maqluba.

Variations

• Crisp the chicken: Air-fry, bake or fry it after simmering, as suggested in the method.
• Choose a cooking method: Bake or air-fry the vegetables instead of deep-frying them.
• Add carrots: Use baby carrots if including them, as the recipe recommends.
• Keep the tomato optional: Add slices at the bottom of the pot to help prevent sticking.
• Adjust the vegetables: The method includes aubergine, though no quantity is specified in the ingredient list.

Common mistakes to avoid

• Skipping the rinse: Wash the rice several times to remove excess surface starch.
• Using unsoaked rice: Soak it in cold water for about 30 minutes, then drain it.
• Cold broth: Heat the reserved broth before pouring it over the assembled layers.
• Uneven slices: Cut the potatoes and aubergines to about 1.3 cm (½ inch) thick.
• Guessing the finish: Check that the top rice is fluffy and cooked after 15–25 minutes.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until steaming hot throughout, adding a small splash of broth or water if the rice seems dry.

Frequently asked questions