Chicken Maqluba Recipe | Upside Down Rice

By The Cooking Foodie · 120 min

Ingredients

Instructions

1. In a bowl, mix the oil and spices. Add the chicken and toss until coated.
2. Heat oil in a pot, add the chopped onion and cook until translucent. Add the chicken and cook 2 to 3 minutes per side.
3. Add the bay leaves, water, turmeric, cinnamon stick and cardamom pods, and cook for 15 minutes.
4. Meanwhile, deep-fry the potatoes, then the eggplant slices. Drain on paper towels.
5. Brush a large, wide pot with a little oil. Line the bottom and sides with eggplant and potato slices, then add the chicken and spread the rice evenly on top.
6. Pour in the stock, bring to a boil, then reduce to low, cover and cook for 20 to 25 minutes.
7. Turn off the heat and let cool slightly. Place a large serving dish over the pot, invert in one smooth motion, and tap the pot to release everything.
8. Chop the parsley, fry the nuts and sprinkle them over the maqluba.

Summarized from The Cooking Foodie's video. Watch it for the details.

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