Description
Maqluba is a traditional Middle Eastern layered rice dish featuring tender chicken, baked eggplant, and potatoes, all seasoned with aromatic 7 Spice blend and cooked together to create a comforting and flavorful meal. This recipe involves baking the vegetables and then simmering the assembled ingredients on the stovetop, resulting in a delicious one-pot feast perfect for family dinners.
Ingredients
Scale
Vegetables
- 1 medium firm eggplant, sliced into ½ inch rounds
- 2 pounds Yukon Gold potatoes, sliced into ¼ inch rounds
- 2 large tomatoes, sliced
Chicken and Rice
- 2 pounds boneless skinless chicken thighs
- 2 cups basmati rice, rinsed
- 1 large onion, sliced
Seasonings and Oils
- 4 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 3 teaspoons 7 Spice, divided
Liquid
- 3 cups boiling water
Garnish
- Chopped parsley for garnish
- Yogurt sauce, optional
Instructions
- Prepare the Eggplant & Bake: Preheat the oven to 400°F. Line a baking sheet with paper towels, arrange the eggplant slices in a single layer, and sprinkle with ½ teaspoon salt. Let them sweat for 30 minutes to draw out moisture, then pat dry with paper towels. Remove the paper towels and line the baking sheet with parchment paper. Place eggplant slices back, drizzle with 1 tablespoon olive oil, season with ½ teaspoon black pepper, toss to coat, and bake for 30 minutes, turning halfway through to ensure even cooking.
- Bake the Potatoes: On another parchment-lined baking sheet, spread the potato slices evenly. Drizzle with remaining 1 tablespoon olive oil, sprinkle with remaining ½ teaspoon salt and ½ teaspoon black pepper, and toss to coat. Bake alongside the eggplant for 30 minutes, flipping halfway through to achieve golden edges.
- Cook the Chicken: In a medium bowl, combine the chicken thighs with 1 tablespoon olive oil, 3 teaspoons 7 Spice, 1 teaspoon salt, and ½ teaspoon black pepper, mixing well to coat evenly. Heat remaining 1 tablespoon olive oil in a large 8-quart heavy-bottom nonstick pot over medium heat. Sauté the sliced onions until they become soft and translucent, approximately 5-7 minutes. Add the seasoned chicken thighs, cooking undisturbed for 7 minutes, then flip and continue cooking another 5-7 minutes until the chicken is fully cooked through. Remove chicken and onions from the pot and set aside.
- Arrange the Pot: In the same pot, layer the sliced tomatoes evenly at the bottom. Next, add the baked eggplant slices, then the baked potato slices. Place the cooked chicken and onion mixture over the potatoes, and finally spread the rinsed basmati rice evenly on top. Place a large round plate over the rice to compress the layers and keep them intact during cooking.
- Make the Broth and Cook: In a heat-proof bowl or jar, combine 3 cups boiling water with 1 teaspoon 7 Spice, ½ teaspoon salt, and ½ teaspoon black pepper, stirring to dissolve seasonings thoroughly. Carefully pour this broth mixture over the plate in the pot, ensuring the rice is fully submerged. Cover the pot with its lid and cook on low heat for 15 minutes. Then remove the plate within the pot and continue cooking uncovered for an additional 10 minutes to finish the rice.
- Rest and Serve: Remove the pot from heat and allow the maqluba to cool for 15 minutes to set the layers. Carefully invert the pot onto a large serving platter so the layered dish flips out intact. Garnish the top with chopped parsley and serve warm, optionally accompanied by yogurt sauce for added creaminess.
Notes
- Salting the eggplant and letting it sweat removes bitterness and excess moisture, ensuring it fries and bakes better without becoming soggy.
- Using a heavy-bottom pot helps distribute heat evenly and prevents burning during the simmering stage.
- Make sure to rinse the basmati rice thoroughly to remove excess starch, which prevents clumping and yields fluffy rice.
- The 7 Spice blend typically includes a mixture of cinnamon, allspice, cumin, and other aromatic spices—adjust to taste if desired.
- Letting the dish cool before flipping is crucial to maintain the layered structure and prevent it from falling apart.
- For a vegetarian version, omit chicken and replace with additional vegetables or legumes.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Maqluba, Middle Eastern, layered rice, chicken and rice, baked eggplant, baked potatoes, one-pot meal, traditional recipe
