Maqluba Recipe

Ingredients

• 2 cups basmati rice
• 1 lb chicken thighs, bone-in
• 1 large eggplant, sliced into rounds
• 2 large potatoes, sliced into rounds
• 1 large onion, sliced
• 2 tomatoes, sliced
• 1/2 cup vegetable oil
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 4 cups chicken broth
• 2 tbsp butter
• 1/4 cup pine nuts
• 1/4 cup slivered almonds
• Fresh parsley for garnish

Instructions

1. Rinse the rice and soak in water for 30 minutes, then drain.
2. Season chicken thighs with salt, pepper, and half the spices.
3. Heat oil in a large pot over medium-high heat and brown chicken on both sides, about 5 minutes per side. Remove and set aside.
4. In the same pot, fry eggplant slices until golden brown on both sides. Remove and set aside.
5. Fry potato slices until golden brown on both sides. Remove and set aside.
6. Add onion to the pot and cook until softened, about 5 minutes.
7. Layer the ingredients in the pot: start with chicken, then add fried vegetables, rice, and remaining spices.
8. Pour chicken broth over everything and bring to a boil.
9. Reduce heat to low, cover, and simmer for 45 minutes.
10. Remove from heat and let rest for 10 minutes.
11. Meanwhile, toast pine nuts and almonds in butter until golden.
12. Carefully invert the pot onto a large serving platter to create the "upside-down" presentation.
13. Garnish with toasted nuts and fresh parsley before serving.