Chicken Maqluba

A dramatic upside-down rice dish layered with seasoned chicken, eggplant and cauliflower, cooked gently and flipped after resting.

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Maqluba means upside down. The successful flip is earned before the platter appears: rice must be drained, stock measured, vegetables layered firmly and the finished pot rested so the structure settles.

Ingredients

• 600 g Aged basmati rice (rinsed and soaked 30 minutes)
• 1.4 kg Bone-in chicken thighs and drumsticks (skin removed)
• 3 tsp Fine salt (divided)
• 1 tsp Black pepper
• 2 tsp Ground allspice
• 1 tsp Ground cinnamon
• 1 tsp Ground cumin
• 0.5 tsp Ground turmeric
• 2 Bay leaves
• 1 large Onion (quartered)
• 2 litres Water (approximately)
• 2 large Eggplants (cut into 1 cm rounds)
• 1 small Cauliflower (cut into florets)
• 100 ml Olive oil (for roasting)
• 1 large Tomato (cut into rounds)
• 70 g Toasted almonds
• 20 g Fresh parsley (chopped)

Step-by-step method

1. Rinse the rice until the water is nearly clear, soak for 30 minutes and drain. Heat the oven to 220°C conventional or 200°C fan and line two large trays.
2. Put chicken in a pot with onion, bay leaves, half the spices, 1.5 teaspoons salt and enough water to cover. Simmer gently for 20 to 25 minutes until the thickest piece reaches 75°C, then lift out and strain the stock.
3. Brush eggplant and cauliflower with olive oil, season lightly and roast in a single layer for 22 to 28 minutes until browned and almost tender. Roasting instead of deep-frying keeps the layers firm and manageable.
4. Measure exactly 1.05 litres hot chicken stock. Mix the drained rice with remaining spices and salt. Oil a straight-sided 5-litre pot, arrange tomato on the base, then pack in chicken, cauliflower and eggplant.
5. Spread rice evenly over the vegetables without stirring. Pour the measured hot stock down the side, press once so the rice is submerged, and bring to a gentle boil.
6. Cover tightly, cook on the lowest heat for 28 minutes, then turn off the heat and leave covered for 10 minutes. Do not lift the lid; trapped steam finishes the centre grains.
7. Run a thin spatula around the edge. Place a platter wider than the pot on top, protect both hands with dry oven gloves, flip in one confident movement and wait 2 minutes before lifting the pot.
8. Replace any loose pieces, scatter with almonds and parsley, and serve hot with yoghurt-cucumber salad. Remind diners that bone-in chicken may contain small bones.