Chicken Maqluba Recipe | Upside Down Rice
Maqluba is a traditional Middle Eastern dish featuring layers of rice, meat/chicken, and vegetables, cooked together and then inverted to create an impressive and flavorful upside-down presentation. In Arabic maqluba means “upside down”.
It’s not a secret that Middle Eastern cuisine has a big influence on me, and I have plenty of delicious Middle Eastern dishes like falafel and hummus, but this maqluba with chicken takes it to another level with a beautiful festive dish that’s perfect for special occasions and gatherings.
How to Make Maqluba: Video Recipe
Watch the full video recipe to learn how to make the best chicken maqluba.
Prefer the written recipe? Scroll down to the recipe box 👇
What is Maqluba?
Maqluba (also spelled maqloubeh, maqlooba, or maklouba) is a traditional Middle Eastern dish that literally means “upside down.” It’s a layered dish of rice, vegetables, and meat cooked together in a pot, then flipped onto a serving platter to reveal a stunning, cake-like presentation. Popular across Palestine, Jordan, Lebanon, and Syria, maqluba is a true celebration dish, often served at family gatherings and festive occasions.
The Key to the Perfect Maqloubeh
The secret to a perfect maqluba lies in two things: balance and layering. Balancing the flavors of the spices, vegetables, and meat ensures a flavorful result, while the careful layering of ingredients guarantees the iconic “upside-down” presentation will hold together beautifully.
Vegetables for Maqluba
Traditionally, maqluba is made with fried eggplant and potatoes, but you can easily mix it up. Here are some great vegetable options:
- Carrots (sliced or cubed)
- Cauliflower florets (fried or roasted)
- Bell peppers
- Zucchini slices
- Tomatoes (sliced and placed at the bottom for added moisture and color)
- Onions
Feel free to combine a few for extra layers of flavor and texture!
What MeaT Can We Use to Make Maqluba?
Chicken is the most common protein used in maqluba, but it’s not the only option. You can also use:
- Bone-in chicken thighs or drumsticks (traditional choice)
- Boneless, skinless chicken thighs (easier to serve)
- Lamb shanks or lamb neck for a deeper, richer flavor
- Beef stew meat or short ribs for a hearty variation
- You can even make a vegetarian version by omitting the meat entirely and bulking up the vegetables!
Best Spices for Maqluba
The spices are what make this dish sing! The best spices to use in maqluba are:
- Ground cumin
- Paprika (sweet or smoked)
- Turmeric
- Crushed coriander seeds
- Cardamom pods
- Bay leaves
- Cinnamon stick
- Salt and pepper
You can also add a touch of allspice or cloves for a warmer, more aromatic twist.
Tips to Make the Best Maqluba
- Use a wide pot: A wide pot helps with the flipping process and creates a flatter, more stable maqluba.
- Layer carefully: Arrange the vegetables along the sides and bottom of the pot to create that signature look when you flip it over.
- Fry or roast veggies: Traditionally, the veggies are fried, but you can roast them for a lighter option.
- Use good stock: The chicken stock should be well-seasoned, as it flavors the entire rice dish.
- Let it rest before flipping: After cooking, let the maqluba rest for 10 minutes before flipping to help it set.
Best Served With
Maqluba is already a showstopper, but it pairs wonderfully with these Middle Eastern favorites:
Variations
- Different spices: Try adding allspice, cloves, or even a dash of nutmeg for a twist.
- Different meats: Lamb, beef, or even fish can be used instead of chicken.
- Vegetarian version: Load up on eggplant, cauliflower, and carrots for a meat-free option.
- Presentation: Instead of one large pot, you can make mini maqluba portions using small ramekins for individual servings.
- Healthier version: Roast the vegetables instead of frying them to cut back on oil.
- Rice options: While basmati is traditional, you can also try jasmine rice or short-grain rice for different textures.
How to Store
Store leftover maqluba in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover with foil and warm in the oven at 160°C (320°F) until heated through, or microwave individual portions. You can also freeze maqluba for up to 2 months – just thaw overnight in the fridge and reheat as needed.
More Recipes
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Chicken Maqluba Recipe | Upside Down Rice
Equipment
Ingredients
For the chicken:
- 2 tablespoons Oil
- 1 teaspoon Coriander seeds crushed
- 2 teaspoons Paprika
- Salt to taste
- Pepper to taste
- 1 teaspoon Cumin
- 500 g Chicken thighs/legs with skin or without/with bone or without (red notes)
- 2 Bay leaves
- 4 cups (1 L) Water
- 5 Cardamom pods
- ½ tablespoon Turmeric
- 1 Cinnamon stick
For the vegetables:
- 2 Eggplants sliced lengthwise
- 2 Potatoes sliced
- 2 cups (330 g) Basmati rice washed
- Chicken stock from the cooking
For serving:
- Chopped parsley
- Toasted almonds
Instructions
- Make the chicken for the maqluba: In a bowl mix oil and spices. Add chicken and mix until coated.
- In a pot heat the oil, add chopped onion and cook until translucent. Add the chicken and cook for 2-3 minutes from each side. Note: traditionally Maqluba is made with BONE-IN chicken with skin. I prefer boneless and skinless chicken. If you prefer the traditional way, use bone in chicken thighs and legs and keep the same process.
- Add bay leaves, water, turmeric, cinnamon stick, cardamom pods and cook for 15 minutes. Note: If you are using Bone-in chicken, cook for 20-25 minutes.
- Meanwhile prepare the vegetables: deep fry the potatoes, then deep fry the eggplants. Drian on paper towels. (read notes)
- Assembly the maqluba: Brush a bit of oil at the bottom of a large and wide pot, and layer eggplant slices and potatoes as shown in the video (make sure to layer them at the bottom and the side of the pot). Note: you also can use other vegetables to make maqluba, such as carrots, cauliflower and more. Then place the chicken, then spread evenly the rice.
- Pour in the stock. Bring to a boil, then reduce the heat to low, cover and cook for 20-25 minutes.
- Once cooked, turn the heat off and allow to cool slightly. Then, place a very large serving dish or a plate on top of the pot, then, carefully invert the pot onto the dish in one smooth motion. Tap the bottom of the pot to make sure that everything is separated.
- Chop some parsley and fry the nuts and sprinkle them over the maqluba.
Video
Notes
- Rice Type: Basmati rice is ideal for maqluba due to its long grains and fluffy texture, but you can also use jasmine rice or short-grain rice for a softer, slightly stickier result. Always wash the rice thoroughly to remove excess starch before cooking.
- Vegetable Options: While eggplant and potatoes are classic choices, you can also include carrots, cauliflower, zucchini, bell peppers, or tomatoes. Feel free to mix and match based on what you have.
- Meat Options: This maqluba recipe works with chicken, but lamb shanks, beef stew meat, or even a meat-free, fully vegetarian version are all delicious alternatives.
- Chicken: Maqluba is traditionally made with bone-in chicken pieces. However, I prefer using boneless, skinless chicken thighs for aesthetic reasons—they’re easier to handle during assembly and simpler to serve and eat.
- Roasting Instead of Deep Frying: To reduce the oil content, you can roast the vegetables at 200°C (400°F) until golden instead of deep frying them. This still brings out their natural sweetness and flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Maqluba also freezes well—just thaw overnight and reheat gently.
- Assembly Tip: Neatly layer the vegetables along the bottom and sides of your pot for that signature cake-like shape when you flip the dish onto a serving platter.
- Watch & Learn: Don’t forget to check out the recipe video for a visual guide, and read the FAQ section below the recipe card for extra tips on perfecting your maqluba!
Nutrition
Frequently Asked Questions
Maqluba (also spelled maqloubeh, maqlooba, or maklouba) is a traditional Middle Eastern “upside-down” rice dish made with layers of rice, vegetables, and meat. Once cooked, it’s flipped onto a serving platter, creating a beautiful and festive presentation.
Yes! You can easily make a vegetarian maqluba by skipping the meat and increasing the amount of vegetables. Cauliflower, carrots, zucchini, and eggplant are great choices.
Absolutely. While chicken is traditional, you can also use lamb (such as lamb shanks or neck), beef stew meat, or even fish in some regional variations.
The word “maqluba” literally means “upside down” in Arabic. The dish is flipped to showcase the beautiful layered vegetables and meat on top, creating a show-stopping presentation.
Allow the maqluba to rest for about 10-15 minutes after cooking. This helps the layers settle. Also, make sure to tightly pack the layers when assembling and use a wide, heavy-bottomed pot to help hold the shape.
This looks incredibly delicious, thanks for sharing! Looking forward to making Maqluba.
Fabulous! I’m in love!! Thank you for sharing!!
I’m going to try this. 2 questions:
– you say “large” pot. What is the measurement?
– can ground cinnamon be used instead of a stick? If so, how much?
– 30-36 cm pot.
Yes, you can use 1/2-1 teaspoon of ground cinnamon.
Thanks, David! I just watched the video and have another question. I’ve never seen crushed coriander. If I use ground coriander, how much would I use?
Yes, you can use 1/2 teaspoon ground coriander.
It was my first time making Maqluba and I really want it to be a successful one for my family’s iftar. Initially I was in doubt as I’ve never used so much paprika in a recipe before, but just trust the process and was surprised that it turned out to be so pretty looking like a cake and cooked well in the inside. Everyone enjoyed it and some took second servings! Thank you so much for sharing this!