Maqluba (Upside-Down Chicken, Aubergine and Cauliflower Rice)
Inspired by techniques from Serious Eats.
Chicken simmered with whole spices to make a fragrant broth, then layered in a pot with fried aubergine, fried cauliflower and spiced rice. Cooked in the broth under a plate, rested, inverted onto a platter and topped with almonds.
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Method
- 1
Make the broth. Brown the chicken legs in the oil in the stockpot over medium-high heat for about 5 min per side. Add the whole spices, bay, turmeric, onion, salt and water, boil for 5 min while skimming, then simmer on medium-low for 50-60 min until the chicken reaches 74 °C and is tender but still holding together. Lift out the chicken and strain the broth, which now carries all the spice flavour into the rice.
- 2
Soak and fry. While the broth simmers, wash the rice until the water runs clear and soak it for 25 min so it cooks evenly. Heat oil 2.5 cm deep to 190 °C and fry the aubergine in batches for 4-5 min until golden on both sides, then fry the cauliflower until golden all over. Drain everything on the paper-lined tray.
- 3
Spice the rice. Drain the rice well and toss it with the oil, ground allspice, turmeric, cinnamon, pepper and salt until every grain is tinted yellow. Coating the grains in oil helps them stay separate.
- 4
Layer the pot. Grease the pot generously with ghee. Arrange the chicken skin side down in the base, spread a third of the rice over it, then pack in the aubergine and cauliflower and finish with the rest of the rice. Press the plate on top so the layers stay put.
- 5
Cook. Ladle in enough hot broth to come 2 cm above the rice. Cover, bring to the boil and simmer strongly for 10 min, then turn the heat to low for 25-30 min until the rice is tender. Rest off the heat for 15 min so the layers firm up before flipping.
- 6
Flip and serve. Toast the almonds in the oil until golden. Remove the plate, set the platter over the pot and turn both over in one confident movement. Wait 2 min, lift the pot away, scatter with almonds and serve with yoghurt.
Storage
Refrigerate up to 3 days. Reheat covered with a splash of broth until piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large stockpot
- fine sieve
- large bowl
- deep frying pan or wok
- cooking thermometer
- tray lined with kitchen paper
- large non-stick pot about 25 cm wide and 12 cm deep
- heatproof plate slightly smaller than the pot
- large serving platter
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 864 kcal |
| Protein | 31.7 g |
| Carbohydrate | 79.9 g |
| of which sugars | 10.4 g |
| of which free sugars | 0 g |
| Fat | 47 g |
| of which saturates | 10.2 g |
| Fibre | 8 g |
| Salt | 1.86 g |
Protein per 100 kcal
3.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
