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

Cooking Tips

• Ensure each vegetable is cooked until golden brown to add depth and flavor.
• Adjust spice level according to your preference.

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Maqlooba