Name: Layered Chicken Maqluba (Upside-Down Rice)
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Ingredients: 2 lbs Chicken pieces (bone-in, skin-on); 2 cups Long-grain rice, rinsed; 1 whole Eggplant, sliced 1/2 inch thick; 2 medium Potatoes, peeled and sliced 1/2 inch thick; 2 cups Cauliflower florets; 1 whole Onion, sliced; 0.5 cups Olive oil; 4 cups Chicken broth; 1 tbsp Tomato paste; 2 tbsp Maqluba spice blend; 1.5 tsp Salt; 1 tsp Black pepper; 2 tbsp Toasted pine nuts; 2 tbsp Fresh parsley, chopped

Layered Chicken Maqluba (Upside-Down Rice)

DinnerComfort FoodMeal Prep

Ingredients (14)

Ingredient	Qty	Cal	P	C	F
Chicken pieces (bone-in, skin-on)	2 lbs	221	19g	0g	15g
Long-grain rice, rinsed	2 cups	225	4g	49g	0g
Eggplant, sliced 1/2 inch thick	1 whole	19	1g	4g	0g
Potatoes, peeled and sliced 1/2 inch thick	2 medium	55	1g	12g	0g
Cauliflower florets	2 cups	8	1g	2g	0g
Onion, sliced	1 whole	7	0g	2g	0g
Olive oil	0.5 cups	159	0g	0g	18g
Chicken broth	4 cups	9	1g	1g	0g
Tomato paste	1 tbsp	2	0g	1g	0g
Maqluba spice blend	2 tbsp	13	0g	3g	0g
Salt	1.5 tsp	0	0g	0g	0g
Black pepper	1 tsp	1	0g	0g	0g
Toasted pine nuts	2 tbsp	23	0g	0g	2g
Fresh parsley, chopped	2 tbsp	1	0g	0g	0g

Ingredients (14)

Ingredient	Qty	Cal	P	C	F
Chicken pieces (bone-in, skin-on)	2 lbs	221	19g	0g	15g
Long-grain rice, rinsed	2 cups	225	4g	49g	0g
Eggplant, sliced 1/2 inch thick	1 whole	19	1g	4g	0g
Potatoes, peeled and sliced 1/2 inch thick	2 medium	55	1g	12g	0g
Cauliflower florets	2 cups	8	1g	2g	0g
Onion, sliced	1 whole	7	0g	2g	0g
Olive oil	0.5 cups	159	0g	0g	18g
Chicken broth	4 cups	9	1g	1g	0g
Tomato paste	1 tbsp	2	0g	1g	0g
Maqluba spice blend	2 tbsp	13	0g	3g	0g
Salt	1.5 tsp	0	0g	0g	0g
Black pepper	1 tsp	1	0g	0g	0g
Toasted pine nuts	2 tbsp	23	0g	0g	2g
Fresh parsley, chopped	2 tbsp	1	0g	0g	0g

Directions

Step 1
Season chicken pieces with salt, pepper, and 1 tbsp of Maqluba spice blend. In a large heavy-bottomed pot, brown chicken in a little olive oil until golden on all sides. Remove and set aside.
Step 2
In the same pot, add remaining olive oil. Fry eggplant, potatoes, and cauliflower in batches until golden brown. Season lightly with salt and pepper. Remove and set aside.
Step 3
Arrange sliced onion at the bottom of the pot. Layer the browned chicken pieces over the onions. Then, arrange the fried vegetables evenly over the chicken.
Step 4
In a small bowl, whisk together chicken broth, tomato paste, 1 tbsp Maqluba spice blend, salt, and pepper.
Step 5
Sprinkle the rinsed rice evenly over the vegetables in the pot. Carefully pour the seasoned chicken broth over the rice.
Step 6
Bring the liquid to a boil, then reduce heat to low, cover tightly, and simmer for 40-50 minutes, or until all liquid is absorbed and rice is tender.
Step 7
Remove from heat and let rest, covered, for at least 15 minutes. This is crucial for the layers to set.
Step 8
Place a large serving platter upside down over the pot. Carefully and confidently invert the pot onto the platter. Lift the pot slowly to reveal the layered Maqluba.
Step 9
Garnish with toasted pine nuts and fresh parsley. Serve hot.