Chicken Makloubah

Ingredients

• 1rotisserie chicken
• 1 largetomato
• 1 largepotato
• 1 largeaubergine
• ½ smallcauliflower
• 370 g (2 cups)parboiled rice
• 2 tspmaaloubi spice
• 1 tspseven-spice blend
• 1 tspsalt
• 1 cubechicken stock cube
• ½ tspblack pepper
• as neededoil for the pot and to brush or spray over the vegetables
• enough to cover the ricewater or stock
• to garnishparsley and pomegranate seeds

Instructions

1. 1

   Soak the rice

   Soak the parboiled rice for 1 hour.

2. 2

   Roast the vegetables

   Cut the vegetables, arrange them on a tray and brush or spray them with oil. Bake at 260°C (500°F) or cook them under the grill.

3. 3

   Cut the chicken

   Cut the rotisserie chicken into pieces.

4. 4

   Season the rice

   Wash the rice and drain off any excess water, then mix it with the spices.

5. 5

   Layer the pot

   Add a little oil to a pot, then layer in the chicken, vegetables and rice.

6. 6

   Add the liquid

   Pour in enough water or stock to cover the rice. Break up the chicken stock cube, add it to the pot and mix it into the rice.

7. 7

   Simmer gently

   Bring the pot to the boil, cover it and simmer over low heat for about 30 minutes.

8. 8

   Rest the pot

   After 30 minutes, turn off the heat and leave the pot covered for another 10 minutes.

9. 9

   Turn and serve

   Flip the pot onto a serving dish, then enjoy.

What is chicken makloubah?

Makloubah, also written maqluba or makloubeh, is a Levantine layered rice dish whose name refers to turning it upside down. Chicken, rice and vegetables cook together in a pot, which is inverted to reveal the layers.

This version uses rotisserie chicken and roasted vegetables. The chicken is already cooked, while soaking the rice and resting the finished pot help the layers come together for turning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 730 calories, 39g protein, 81g carbs, 27g fat.

The rice and potato provide most of the carbohydrates, while the oil contributes much of the fat. Chicken supplies the main protein, with smaller amounts from the rice and vegetables; serve with salad or extra vegetables to round out the plate.

The ingredients that build the layers

Vegetables: tomato, potato, aubergine and cauliflower provide different shapes and textures. Cut them into pieces that will sit neatly in the pot and on the serving plate.

Rice: parboiled rice is soaked before cooking, then drained and mixed with the spices. Drain it well so the liquid added later is not diluted by water clinging to the grains.

Roast the vegetables first

Oil: brush or spray the cut vegetables lightly before baking or grilling them. This gives them a head start and helps them hold their shape in the finished layers.

Heat: the recipe specifies 260°C (500°F), or cooking under the grill. Watch the vegetables closely at this high heat and take them out when they are browned and beginning to soften.

Layer without overmixing

Order: begin with a little oil in the pot, then add the chicken, vegetables and seasoned rice. Keep the layers reasonably even so the rice cooks consistently.

Liquid: add enough water or stock to cover the rice, then break up the stock cube and mix it into the rice as directed. Avoid stirring through the chicken and vegetables, which would disturb the layers.

Check the rice and resting time

Simmer: once the pot comes to the boil, cover it and cook on low for about 30 minutes. Keep the heat gentle so the bottom does not catch while the rice absorbs the liquid.

Rest: leave the pot covered off the heat for a further 10 minutes. This allows the rice to settle before the pot is turned.

Turn and serve with care

Turn: place a large serving plate over the pot and, holding both securely, invert them together. Lift the pot carefully so the layered dish releases onto the plate.

To serve: garnish with parsley and pomegranate seeds. A crisp salad or plain yoghurt makes a fresh accompaniment to the warm, spiced rice.

Recipe notes & tips

• Soak the rice for the full hour, then drain it thoroughly before seasoning.
• Cut the vegetables into fairly even pieces so they roast at a similar pace.
• Use a pot large enough to hold the layers without packing them too tightly.
• Keep the heat low once the pot is covered and simmering.
• Let the pot rest covered for 10 minutes before turning it out.
• Use a plate wider than the pot and take care when inverting the hot dish.

Variations

• Use chicken stock: replace the water with stock for a fuller savoury flavour.
• Add cinnamon: include a small pinch with the spices for a warmer aroma.
• Try other vegetables: swap in roasted courgette for one of the vegetables.
• Add toasted nuts: scatter toasted almonds over the dish with the garnish.
• Make it meat-free: replace the chicken with extra cauliflower and aubergine.

Common mistakes to avoid

• Wet rice: drain it thoroughly after washing so excess water does not affect the cooking liquid.
• Uneven vegetables: cut them to similar sizes so they roast more evenly.
• Too much stirring: mix the stock cube into the rice without disturbing the chicken and vegetable layers.
• High simmer: lower the heat after boiling so the bottom is less likely to catch.
• Turning too soon: leave the pot covered off the heat for 10 minutes before inverting.
• Unsteady flip: use a broad plate and hold it firmly against the pot while turning.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat until piping hot, adding a splash of water if the rice seems dry.

Frequently asked questions