Maqluba
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Resting time
15 mins
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Total Time
1 hr 45 mins
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Servings
8 servings
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Calories
470 kcal
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Course
Main Course
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Cuisine
Arabian
Maqluba
Description
Maqluba consists of baked eggplant rounds and thin slices of Yukon gold potatoes, each lightly salted and seasoned then baked with olive oil to achieve tender, flavorful vegetable layers. The chicken thighs are seasoned with 7 spice, salt, and pepper, and cooked with sliced onion. The layered assembly includes rinsed basmati rice, boiled water, and further seasoning before cooking all components together in a pot to finish.
The dish results in tender, well-cooked chicken and soft, aromatic vegetables combined with fluffy basmati rice infused with the 7 spice seasoning. The traditional presentation involves inverting the pot so the layered components appear in striking, visible tiers, making it both flavorful and visually appealing.
Maqluba works well for dinner and can be garnished with fresh chopped parsley to add a touch of brightness. The preparation requires some steps of baking and layering, but it yields a balanced meal with protein, vegetables, and rice combined in one pot.
Ingredients
For the vegetables
- 1 medium eggplant sliced into ½ inch rounds, firm
- 2 pounds potato sliced into ¼ inch rounds, Yukon gold variety
- 2 tablespoon olive oil
- 1 teaspoon salt divided
- 1 teaspoon black pepper divided
- 2 large tomato sliced
For the chicken
- 2 pounds chicken thigh boneless, skinless
- 2 tablespoons olive oil
- 3 teaspoons 7 spice seasoning
- 1 teaspoons salt
- ½ teaspoon black pepper
- 1 large onion sliced
For the rice
- 2 cups basmati rice rinsed
- 3 cups water boiling
- 1 teaspoon 7 spice seasoning
- ½ teaspoon salt
- parsley for garnis, chopped
Instructions
- Prepare the Eggplant & Bake. Preheat the oven to 400°F. Line one baking sheet with paper towels, place the eggplant slices on the baking sheet and sprinkle with ½ a teaspoon of the salt. Allow the eggplant to sweat for 30 minutes, then pat it dry with a paper towel to remove any excess moisture. Remove the paper towel from the baking sheet and line it with parchment paper. Place the eggplant on the baking sheet, drizzle 1 tablespoon of the olive oil on top and season with ½ a teaspoon of the pepper. Toss to combine, then bake in the oven for 30 minutes, flipping halfway through
- Bake the Potatoes. Line another baking sheet with parchment paper, place the potato slices on the baking sheet. Drizzle the remaining 1 tablespoon of olive oil on top and season with the remaining ½ teaspoon of the salt and ½ teaspoon of the pepper. Toss to combine, then bake in the oven with the eggplant for 30 minutes, flipping halfway through
- Cook the chicken. In a medium bowl, mix together the chicken thighs, 1 tablespoon of the olive oil, 7 spice, salt and pepper. In a large heavy-bottom 8-quart nonstick pot, over medium heat, heat the remaining 1 tablespoon of the olive oil and cook the onions until soft and translucent, about 5-7 minutes. Add the chicken thighs to the pot and cook for 7 minutes undisturbed. Flip the chicken and cook on the other side until cooked through, 5-7 more minutes. Remove the chicken and onions from the pot and set aside.
- Arrange the pot. When the eggplant and potatoes are done cooking, arrange tomato slices at the bottom of the pot used to cook the chicken. Add the eggplant slices over the tomatoes, followed by the sliced potatoes, the cooked chicken and onion mixture, and finally the drained rice. Place a large round plate on top of the rice to hold the ingredients together.
- Make the broth and cook. Place the water, 7 Spice, salt and pepper in a heat-proof bowl or jar and stir together to make the broth. Carefully pour the broth mixture over the plate, making sure it covers the rice. Cover the pot and cook on low heat for 15 minutes. Remove the plate and continue cooking for 10 more minutes.
- Let it cool down for 15 minutes before flipping over a large serving plate. Garnish top with chopped parsley and serve with yogurt sauce, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Serving | 0.8of recipe | |
| Calories | 470kcal | 24% |
| Carbohydrates | 60g | 20% |
| Protein | 28g | 56% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 108mg | 36% |
| Sodium | 856mg | 36% |
| Potassium | 933mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 585IU | 12% |
| Vitamin C | 28mg | 31% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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