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Palestinian Chicken Maqlubalevantine
PlateMap recipe · #79

Palestinian Chicken Maqluba

A dramatic but homely upside-down pot of spiced rice, chicken, eggplant and cauliflower that holds its dome when inverted.

105+ waiting: Plus 20 minutes of waiting time (soaking, marinating, rising or chilling)Hands-on (minutes)
8Servings
hardDifficulty
Prep:
25 minutes
Cook:
1 hour and 20 minutes
Waiting:
20 minutes (resting before turning out, 20 minutes)
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 7done
Set up your tools

Saucepan or pot, Oven and tray, Tongs and thermometer, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Chicken

    45 minutesGentle simmer

    Simmer the chicken in the water with the onion, cardamom, cinnamon and bay leaves for 40 minutes, until nearly tender. Strain, keep the chicken and top the liquid up with hot water to 1.1 litres.

    Success cue

    The chicken is nearly tender.

  2. 02

    Vegetables

    40 minutesOven heat

    Meanwhile, heat the oven to 230°C. Slice the eggplant into 1.5 cm rounds, salt for 15 minutes and pat dry. Cut the cauliflower into florets. Brush both with the olive oil and roast for 25 minutes, turning once.

    Success cue

    Browned but still firm.

  3. 03

    Rice

    22 minutes

    Rinse the rice until the water runs clear, soak for 20 minutes, drain and season with the allspice, pepper and a little salt.

    Success cue

    The grains are white and slightly swollen.

  4. 04

    Layering

    10 minutes

    Arrange the eggplant over the base and up the sides of a heavy pot, add the chicken and cauliflower, then spread the rice evenly without pressing.

    Success cue

    The rice is level.

  5. 05

    Cooking

    35 minutesLow heat

    Pour in the hot cooking liquid, bring to a boil, then cover and cook on the lowest heat for 35 minutes.

    Success cue

    The liquid is absorbed and the rice is tender.

  6. 06

    Resting

    20 minutes

    Take off the heat and leave covered for 20 minutes.

    Success cue

    The rice has firmed up and pulls away from the sides.

  7. 07

    Turning out

    2 minutes

    Loosen the edges, put a large platter over the pot and flip it in one movement. Lift the pot slowly.

    Success cue

    The maqluba stands as a dome.

    Watch out

    Use oven gloves; the pot is heavy and hot.

Cooking tips

Extra tip

Roasting instead of deep-frying the vegetables keeps enough structure to support the rice dome.

  • • Measure stock to avoid a loose dome
  • • Rest fully before inversion

Estimated nutrition per serving

Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.

Calories
≈ 590
Protein
37.5g
Carbs
73.2g
Fat
15.9g
Calculation source and assumptions

USDA Standard Reference

Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.

Potential allergens

Check ingredient labels

Compound ingredients vary by product; check labels and possible cross-contact.

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