Experience the traditional flavors of Palestinian Chicken Maqlouba with this authentic recipe. Layers of spiced chicken, rice, and vegetables create a stunning dish that's perfect for family gatherings. Topped with crunchy fried almonds, this dish is a true culinary masterpiece.
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Medium | Cook Time 90 min | Servings 8 | Serving Size 1 plate (400g) | Est. Cost $25.0 |
Est. Calories 800 per serving | Carbs 90g (33%) | Protein 45g (90%) | Fats 30g (38%) | Daily Diet 2000 cal (40%) |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
chicken pieces
2 kg
bay leaf
2 piece
cinnamon stick
2 piece
clove
5 piece
cardamom
5 piece
alpinia
1 piece
onion
1 whole
sliced
jasmine rice
3 cup
soaked and washed
eggplant
3 whole
sliced
potato
2 whole
sliced
mixed maqlouba spices
2 tbsp
cardamom powder
1 tsp
chicken pieces
2 kg
bay leaf
2 piece
cinnamon stick
2 piece
clove
5 piece
cardamom
5 piece
alpinia
1 piece
onion
1 whole
sliced
jasmine rice
3 cup
soaked and washed
eggplant
3 whole
sliced
potato
2 whole
sliced
mixed maqlouba spices
2 tbsp
cardamom powder
1 tsp
cinnamon powder
1 tsp
black pepper
1 tsp
ground
salt
2 tsp
oil
200 ml
for frying
almonds
0.5 cup
fried
In a pot, add chicken pieces, bay leaf, cinnamon sticks, cloves, cardamom, and alpinia. Cover with water and bring to a boil. Simmer for about 30 minutes until chicken is cooked through.
In a separate pan, heat oil and fry sliced eggplants and potatoes until golden. Remove and drain on paper towels.
In the same oil, fry the sliced onion until golden and fragrant.
In a large pot, layer cooked chicken, fried eggplants, potatoes, and onions. Top with soaked rice and sprinkle with mixed maqlouba spices, cardamom powder, cinnamon powder, black pepper, and salt.
Add enough water to cover the rice by about 1 inch. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes until rice is fully cooked.
Let the pot rest for 10 minutes before flipping it onto a large serving platter. Garnish with fried almonds.
