Chicken Maqluba

🛒 Ingredients

• Whole Chicken 1500 g · 1732 kcal
• Basmati Rice, dry 600 g · 2190 kcal
• Eggplant 600 g · 150 kcal
• Potatoes 500 g · 385 kcal
• Onion 150 g · 60 kcal
• Tomatoes 300 g · 54 kcal
• Olive Oil 70 g · 618 kcal
• Chicken Broth 960 g · 24 kcal
• Allspice, ground 5 g · 13 kcal
• Cinnamon, ground 5 g · 13 kcal
• Cardamom pods 3 g · 10 kcal
• Turmeric, ground 3 g · 10 kcal
• Black Pepper, ground 2 g · 5 kcal
• Bay leaves 2 g · 5 kcal
• Pine Nuts 30 g · 202 kcal
• Fresh Parsley 10 g · 4 kcal

👨‍🍳 Instructions

1. Cut the whole chicken into 8 pieces and season generously with salt, black pepper, and half of the allspice, cinnamon, cardamom, and turmeric.
2. In a large pot, brown the chicken pieces in a splash of olive oil until golden on all sides, then set aside.
3. Slice eggplant and potatoes into 1 cm thick rounds; lightly salt them and fry in the same pot with a bit more olive oil until golden, setting them aside on paper towels to drain excess oil.
4. Thinly slice the onion and tomatoes; arrange a layer of tomato slices at the bottom of the clean, deep pot.
5. Carefully arrange the browned chicken pieces on top of the tomatoes, followed by a layer of fried eggplant, then fried potatoes.
6. Wash the basmati rice thoroughly until the water runs clear; mix the remaining spices (allspice, cinnamon, cardamom, turmeric, black pepper) with the rice.
7. Spread the seasoned rice evenly over the layers of chicken and vegetables in the pot; add the bay leaves on top.
8. Pour the hot chicken broth over the rice, ensuring it covers all ingredients by about 1-2 cm; bring to a boil, then reduce heat to low, cover tightly, and simmer for 40-45 minutes until all liquid is absorbed and rice is cooked.
9. Once cooked, remove the pot from heat and let it rest, covered, for 10-15 minutes.
10. Place a large serving platter upside down over the pot, then carefully and confidently invert the pot onto the platter, creating a 'cake' of maqluba.
11. Garnish generously with toasted pine nuts and fresh chopped parsley before serving hot, often accompanied by yogurt or a simple salad.