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Maqluba on a platter topped with almonds, eggplants, and tomatoes.
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Maqluba Recipe (Makloubeh) with Chicken

Maqluba is a meat and vegetable dish often served at family events in Arab countries. Cooking all the meat and vegetables together gives the dish delicious flavor and makes for a unique presentation as well. Give it a try for your next special occasion!
Course Main Course
Cuisine Jordanian
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Resting Time 20 minutes
Servings 4
Calories 996kcal
Author Alexandria Drzazgowski

Equipment

  • 5-Quart Pot with a Lid
  • Platter
  • Cookie Sheet
  • Platter
  • Paper Towel

Ingredients

  • 3 tbsp Vegetable Oil divided
  • 1 small yellow onion diced
  • ¼ tsp turmeric
  • 1 tsp pepper
  • 1 tsp salt
  • 1 tbsp 7 Spice
  • 2 cups basmati rice soaked for 30 minutes and strained
  • 2 lb bone-in skin on chicken legs and thighs (about 3 legs and 3 thighs)
  • 1 eggplant sliced into ½” rounds
  • 1 russet potato sliced into ¼” rounds
  • Vegetable Oil for frying
  • 1 ½ tbsp Maklobeh seasoning
  • 1 beefsteak tomato sliced into rounds
  • ¼ cup shaved almonds

Instructions

  • Line a cookie sheet with paper towel. Lay the eggplant slices on the paper towel and sprinkle with a generous layer of salt. Set a timer for 10 minutes and leave the eggplant. It will release water. Use a paper towel to dab off the water droplets. Then flip the eggplant and repeat on the other side.
  • Add 2 tbsp vegetable oil to a medium pot and heat on the stove over medium heat.
  • Add in the small yellow diced onion and saute for 1-2 minutes until softened.
  • Add ¼ tsp turmeric, 1 tsp black pepper, 1 tsp salt and 7 Spices into the pot. Stir to coat the onions.
  • Add 2 lb chicken into the pot and stir until chicken is coated in the spices. Cover and cook for 10 minutes and allow the chicken to release some of its own juices.
  • Add 5 cups of hot water to the chicken, then cover and cook over medium to low heat for 20-25 minutes.
  • When the chicken is done cooking, remove it from the liquid and set aside. Reserve the liquid.
  • Prepare the vegetables. Heat some oil to 350 degrees fahrenheit. Add the potatoes and fry until crispy and golden brown. Remove to a paper towel lined plate. Repeat the same process for the eggplant. You can also fry the chicken to golden brown if desired.
  • Season 2 cups of soaked rice with the Maklobeh seasoning and stir to combine.
  • Coat a nonstick pot in the remaining 1 tbsp vegetable oil then place the tomatoes in a layer on the bottom. Then layer the eggplant slices in, then the fried potatoes, then the fried chicken pieces, meaty side down.
  • Add in the rice and press it to make sure it is level.
  • Pour in the leftover stock from the chicken until the liquid comes to ½ inch above the rice.
  • Cook uncovered until the stock comes to a boil. Reduce to a simmer, cover and cook for an additional 30 minutes or until the rice is fully cooked.
  • When the rice is cooked, remove the maqluba from the stove and allow it to cool for 15 minutes with the lid still on.
  • Flip out onto a serving platter. Top with slivered almonds and enjoy!

Notes

Researched Using: The Cookbook, Anwar’s Kitchen, Banglar Rannaghor.
Copyright The Foreign Fork. For educational or personal use only. 
  • Small Yellow Onion: Yellow onions are not too strong and not too sweet, which is perfect for this recipe. Feel free to use whatever kind of onion you have on hand if needed.
  • 7 Spice: 7 Spice is a spice blend using allspice, coriander, cinnamon, pepper, cloves, cumin, and nutmeg. See the “What is 7 Spice” section for a more detailed description!
  • Basmati Rice: This recipe needs to cook for a while and you don’t want your rice to become overly mushy, so Basmati rice or another long-grain rice is going to be the easy option. Basmati rice doesn’t contain much starch and will not become overly sticky. It provides just the right texture for this dish and does well with this cooking method.
  • Chicken: I used bone-in, skin on chicken legs and thighs. You can also use a whole chicken if preferred.
  • Vegetable Oil for frying: Having a quart on hand will be more than enough. You can substitute it with sunflower oil. Do not substitute olive oil, as the smoke point is lower.
  • Maklobeh Seasoning: See the "What is Maklobeh Seasoning?" section for more information.
  • Beefsteak Tomato: Used to prevent the maqluba from sticking to the bottom of the pot.
  • Shaved Almonds: You can also use pine nuts.
  • It is possible to roast or bake your meat or vegetables rather than frying them in a pot. This will allow you to use less oil but you may not get the same texture. If you do decide to bake the meat or vegetables, you still need to make sure you have enough oil in your pot to prevent sticking.

Nutrition

Serving: 1serving | Calories: 996kcal | Carbohydrates: 99g | Protein: 43g | Fat: 48g | Saturated Fat: 11g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 779mg | Potassium: 1313mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1482IU | Vitamin C: 19mg | Calcium: 99mg | Iron: 4mg