This spectacular upside-down rice and vegetable dish is a showstopper at any table, featuring layers of seasoned rice, tender chicken, and caramelized vegetables that transform into a golden, aromatic masterpiece when inverted. The crispy, golden-brown bottom layer combined with perfectly cooked chicken creates an unforgettable dining experience that represents centuries of Palestinian culinary tradition. Each spoonful delivers a harmonious blend of warm spices, tender meat, and vegetables with a satisfying textural contrast.
⏱️80 min
📊Medium
👥6 servings
🍽️Main
meatfamilyfestive
Ingredients
900 gchicken thighs
400 glong-grain rice
2 mediumeggplants
3 mediumpotatoes
3 largeonions
150 mlolive oil
800 mlchicken stock
1.5 teaspoonground allspice
0.5 teaspoonground cinnamon
2 teaspoonsalt
1 teaspoonblack pepper
100 gpine nuts
Instructions
1PREPARE THE VEGETABLES: Peel and cut the eggplants into 1-centimeter thick rounds, then cut the potatoes into thick wedges. Slice the onions into thin rings, keeping them separated. Pat the eggplants and potatoes dry with paper towels to help them fry properly and develop a golden-brown crust. This step ensures maximum crispiness when frying.
2FRY THE VEGETABLES: Heat 100ml of olive oil in a large, deep skillet over medium-high heat until shimmering. Working in batches, fry the eggplant rounds for 2-3 minutes per side until golden and tender, then transfer to a paper towel-lined plate. Fry the potato wedges for 4-5 minutes until golden, then remove and drain. Finally, fry the onion rings for 2-3 minutes until softened and caramelized, creating a flavorful base. Reserve the cooking oil as it will flavor your rice.
3SEASON AND COOK THE CHICKEN: Heat the remaining 50ml of olive oil in the same skillet over medium-high heat. Season the chicken thighs generously with salt, pepper, allspice, and cinnamon on both sides. Sear the chicken for 3-4 minutes per side until the skin is golden and crispy, then remove and set aside. The chicken doesn't need to be fully cooked at this stage as it will finish cooking in the oven with the rice.
4PREPARE THE RICE: Rinse the long-grain rice under cold water for 2-3 minutes, stirring gently with your fingers until the water runs mostly clear, removing excess starch. Toast the rinsed rice in a dry pot over medium heat for 2-3 minutes, stirring constantly, until it becomes slightly fragrant and the grains separate. This toasting step adds a subtle nutty flavor and helps keep the rice grains distinct during cooking.
5LAYER THE MAQLUBA: In a large, heavy-bottomed pot with a diameter of about 28 centimeters, create layers starting from the bottom: spread one-third of the fried onions evenly on the base, then layer half the eggplant and potato slices, followed by another third of onions. Arrange the seasoned chicken pieces on top, then cover with the remaining vegetables and final layer of onions. Pour the toasted rice over the vegetables, then add the hot chicken stock and the reserved frying oil. Bring to a boil over high heat, then reduce to low heat, cover tightly with foil and then with a lid to trap steam.
6STEAM AND COOK: Simmer the maqluba on low heat for 25-30 minutes until the rice has absorbed most of the liquid and is tender, and the chicken is fully cooked through (internal temperature of 75°C). While cooking, toast the pine nuts in a separate skillet over medium heat for 2-3 minutes, stirring frequently until golden and fragrant, then set aside. You should hear occasional sizzling sounds from the bottom of the pot, which creates the desirable crispy, caramelized crust.
7INVERT THE MAQLUBA: Remove the pot from heat and let it rest for 2 minutes to allow the structure to settle slightly. Place a large, flat serving platter over the top of the pot, then carefully and confidently invert the pot and platter together in one quick motion, revealing the spectacular golden-brown, crispy layer on top. Lift the pot away carefully, and garnish the maqluba with toasted pine nuts and additional fried onions. The golden, crusty bottom that is now on top is the most prized part of this dish.