Chicken Maqloob

Maqlooba, meaning "upside-down" in Arabic, is a savory traditional dish that brings together tender chicken, a variety of colorful vegetables, and aromatic rice, all cooked harmoniously in one pot. Once the cooking is complete, the pot is inverted onto a serving platter, revealing a mouthwatering layered masterpiece that's perfect for family gatherings and special occasions.

Ingredients

🐔 1 whole chicken, cleaned and cut into pieces
🌱 1 cup black-eyed peas, pre-soaked and blanched
🍚 2 cups basmati rice, soaked
🍆 1 large eggplant, sliced into disks
🥔 2 large potatoes, sliced into disks
🧅 1 large onion, sliced into disks
🫑 1 green pepper, sliced
🥫 1 can tomato paste
🌶️ 1 teaspoon red chili peppers
🧂 1 teaspoon black pepper
🌶️ 1 teaspoon cayenne pepper
🍗 1 tablespoon chicken bouillon powder
🧂 Salt, to taste
🍅 2 tomatoes, sliced
🌿 Fresh parsley, chopped
🪔 Cooking oil, for frying
💧 3 cups water

Instructions

1- Prepare the Chicken and Peas:

In a large pot, add the chicken pieces, cover with water, and bring to a boil over high heat. Season with black pepper, salt, and chicken bouillon. Cook until the chicken is tender. Remove and set aside.
In another pot, cover the blanched black-eyed peas with water and bring to a boil. Cook for 10 to 15 minutes until tender. Drain and set aside.

2- Prepare the Vegetables:

Heat oil in a frying pan over medium heat.
Lightly salt the sliced eggplants, potatoes, and onions. Fry each vegetable separately until golden brown. Remove and drain excess oil on kitchen paper.

3- Assemble the Maqlooba:

In the same pot you used for the chicken, pour a small amount of the oil used for frying.
Layer the bottom with sliced tomatoes, followed by the cooked chicken pieces.
Arrange the fried eggplants, potatoes, onions, and green pepper on top of the chicken.
Sprinkle the black-eyed peas evenly over the layers of vegetables.

4- Prepare the Rice:

In a separate pan, toast the soaked rice with a little oil, then add in the spices: red chili peppers, black pepper, cayenne pepper, and additional chicken bouillon if desired.
Mix the tomato paste with 3 cups of water and pour over the rice.
Add the rice mixture evenly on top of the vegetable layer in the pot.

5- Cook the Maqlooba:

Bring the pot to high heat for 10 minutes until you can see bubbles through the rice.
Cover and reduce to low heat; simmer for 30 to 45 minutes until rice is fully cooked and flavors meld.

6- Serve:

Once cooked, allow the pot to cool for a few minutes. Place a large serving platter over the pot and inversely flip the pot to reveal the layered Maqlooba. Garnish with chopped parsley.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 6-8
Calories per Serving: 450
Proteins: 25g
Fats: 18g
Carbohydrates: 50g
Equipment: Large pot, frying pan, serving platter