Broth • 3–4 chicken bouillon cubes + 3–4 cups water or • 3–4 cups chicken broth
⸻
Instructions
1. Bake the Chicken 1. Preheat oven to 350°F. 2. Mix chicken with olive oil and all spices until well coated. 3. Place in a baking tray and bake for 1 hour 15 minutes, until fully cooked and golden.
⸻
2. Prep & Fry Vegetables 1. Heat oil in a large pan. 2. Fry eggplant and cauliflower for about 3–4 minutes until lightly golden. 3. Fry potatoes for about 5 minutes until slightly tender. 4. Set aside on paper towels.
⸻
3. Prepare Broth • In a small pot, bring water and bouillon cubes to a boil. (If using chicken broth, heat until warm.)
⸻
4. Layer the Maqluba 1. Drizzle a little olive oil at the bottom of a large pot. 2. Layer in this order: • Eggplant • Potatoes • Half of the rice • Chicken pieces • Remaining rice • Remaining potatoes & cauliflower on top 3. Press everything down gently to create even layers. 4. Pour hot broth over the top — make sure the liquid sits about 1 inch above the rice.
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5. Cook 1. Bring to a boil on high heat. 2. Once boiling, cover and reduce to low heat. 3. Cook for about 30–40 minutes, or until rice is fully tender and liquid is absorbed. 4. Remove from heat and let rest 10–15 minutes before flipping.
⸻
6. Flip & Serve Carefully place a large tray over the pot and flip in one confident motion. Lift the pot slowly — and enjoy the beautiful layers 🤍
11 Comments
Maqluba (Makloubeh)
Ingredients
Chicken
• 2 whole chickens, cut up
• 1 tablespoon paprika
• ½ teaspoon curry powder
• ½ teaspoon turmeric
• 1 tablespoon Badia Complete Seasoning
• 1 teaspoon salt
• 1 teaspoon fresh cracked pepper
• 1 teaspoon seasoning salt
• 1 tablespoon garlic powder
• ⅓ cup olive oil
Vegetables & Rice
• 2–3 large eggplants, sliced
• 4–5 potatoes, peeled & sliced
• 1 whole cauliflower, cut into florets
• 3–4 cups basmati rice, washed & soaked 5–10 minutes
Broth
• 3–4 chicken bouillon cubes + 3–4 cups water
or
• 3–4 cups chicken broth
⸻
Instructions
1. Bake the Chicken
1. Preheat oven to 350°F.
2. Mix chicken with olive oil and all spices until well coated.
3. Place in a baking tray and bake for 1 hour 15 minutes, until fully cooked and golden.
⸻
2. Prep & Fry Vegetables
1. Heat oil in a large pan.
2. Fry eggplant and cauliflower for about 3–4 minutes until lightly golden.
3. Fry potatoes for about 5 minutes until slightly tender.
4. Set aside on paper towels.
⸻
3. Prepare Broth
• In a small pot, bring water and bouillon cubes to a boil.
(If using chicken broth, heat until warm.)
⸻
4. Layer the Maqluba
1. Drizzle a little olive oil at the bottom of a large pot.
2. Layer in this order:
• Eggplant
• Potatoes
• Half of the rice
• Chicken pieces
• Remaining rice
• Remaining potatoes & cauliflower on top
3. Press everything down gently to create even layers.
4. Pour hot broth over the top — make sure the liquid sits about 1 inch above the rice.
⸻
5. Cook
1. Bring to a boil on high heat.
2. Once boiling, cover and reduce to low heat.
3. Cook for about 30–40 minutes, or until rice is fully tender and liquid is absorbed.
4. Remove from heat and let rest 10–15 minutes before flipping.
⸻
6. Flip & Serve
Carefully place a large tray over the pot and flip in one confident motion.
Lift the pot slowly — and enjoy the beautiful layers 🤍
No potatoes 👍🏽
That's me!
OMG that looks amazing!! I’m so trying this❤
Looks so very delicious! Have a awesome day! 👍😋💚
Want to see some north african-arab ramadan dishes please. ✌️
I have the same white tray 🥰
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FREE PALESTINEE❤❤❤
الدجاج ليش لونه اسود شكلو منتهي