Maqluba, which translates to “upside-down,” is a breathtaking and flavorful one-pot dish from the Levant. It’s famous for its dramatic presentation: a layered casserole of chicken, fried vegetables, and spiced rice is flipped over a platter, revealing a stunning, molded masterpiece. While the flip can seem intimidating, the process of making the dish itself is straightforward. Follow this guide to create a delicious and visually impressive chicken maqluba.
The Ingredients You’ll Need
- 1 whole chicken, cut into 8 pieces
- 2 cups of long-grain rice (Basmati or Jasmine), rinsed and soaked
- 2 large eggplants, sliced into thick rounds
- 2 large potatoes, peeled and sliced into thick rounds
- 1 large head cauliflower, cut into florets
- Olive oil for frying
For the Spices:
- 2 teaspoons turmeric
- 1 teaspoon allspice
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
- Salt to taste
For the Broth:
- 1 onion, quartered
- 3 cloves garlic, whole
- 1 bay leaf
- A few cardamom pods
Step-by-Step Instructions
- Prepare the Chicken Broth: In a large pot, place the chicken pieces, quartered onion, garlic cloves, bay leaf, and cardamom pods. Cover with water and add a generous amount of salt. Bring to a boil, then reduce the heat and simmer for about 45 minutes, or until the chicken is tender. Once cooked, remove the chicken and strain the broth, setting it aside.
- Fry the Vegetables: While the chicken is cooking, season the eggplant, potato, and cauliflower with salt. In a separate large pan, heat enough olive oil to cover the bottom. Fry the vegetables in batches until golden brown on both sides. Place them on a paper towel-lined plate to drain the excess oil.
- Season the Chicken and Rice: In a small bowl, mix all the spices (turmeric, allspice, cumin, black pepper, and cinnamon). Rub the chicken pieces with a bit of this spice blend. Add the remaining spices to the soaked and drained rice, mixing well to ensure every grain is coated.
- Assemble the Maqluba: This is the most important step for a successful flip. In a large, deep pot, arrange the fried vegetables in a single layer on the bottom. Next, place the spiced chicken pieces on top of the vegetables. Finally, pour the spiced rice evenly over the chicken and vegetables.
- Cook the Rice: Carefully pour the reserved chicken broth over the rice until it’s about one inch above the rice level. Bring the pot to a boil, then immediately reduce the heat to the lowest setting. Cover the pot tightly and let it simmer for about 25-30 minutes, or until all the liquid has been absorbed. Turn off the heat and let the maqluba rest, covered, for at least 15 minutes.
- The Grand Flip: Place a large, round serving platter upside-down over the top of the pot. Using pot holders, firmly hold the pot and the platter together. With one swift, confident motion, flip the pot over so it rests upside-down on the platter. Wait a few moments for the layers to settle, then carefully lift the pot to reveal your stunning maqluba.
Conclusion
Creating a beautiful and delicious chicken maqluba is an act of culinary art that celebrates a rich tradition. While the flip is the star of the show, the true magic lies in the deep, aromatic flavors of the spiced rice, tender chicken, and savory vegetables. With this simple guide, you can confidently prepare this magnificent dish and share a taste of the Levant with your loved ones. Enjoy!
FAQ
Can I use other vegetables?
Yes! You can use a variety of vegetables in maqluba, such as carrots, bell peppers, or even chickpeas. Just make sure to fry them first to bring out their flavor and texture.
My maqluba didn’t hold its shape. What went wrong?
This is a common issue. It usually happens for two reasons: not allowing the dish to rest long enough after cooking, or the rice-to-liquid ratio was off. Resting the dish allows the steam to dissipate and the grains to set, which is crucial for a successful flip.
What can I serve with maqluba?
Maqluba is often served with a simple yogurt-based salad, like a cucumber-and-yogurt sauce, to balance its richness. A fresh green salad or a simple tomato and onion salad also works well.
Can I use a different type of meat?
Absolutely. Lamb or beef are also common in maqluba. You would follow the same cooking process, just adjusting the simmering time for the meat until it’s tender.