Maqluba bi Djaj (Upside-Down Rice with Chicken and Aubergine)
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Ingredients
- 6 chicken thighs, bone-in skin-on
- 350 g basmati rice
- 2 aubergine, cut into chunks
- 300 g cauliflower florets
- 1 onion, finely sliced
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 5 tbsp vegetable oil
- 600 ml chicken stock
Nutrition (per serving)
- Calories
- 884 kcal
- Protein
- 42.5 g
- Carbohydrate
- 78.1 g
- of which sugars
- 7.2 g
- Fat
- 42.8 g
- of which saturates
- 8.4 g
- Fibre
- 7.5 g
- Salt
- 1.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Season the chicken thighs with half the cinnamon and allspice, then brown in 2 tablespoons of the oil in a large pot for 4-5 minutes each side. Add the chicken stock, cover and simmer for 25 minutes until cooked through with no pink remaining. Lift out the chicken and strain the stock, reserving both.
- 2
Fry the aubergine chunks and cauliflower florets in the remaining oil in batches over a medium-high heat for 8-10 minutes until golden, then set aside.
- 3
Rinse the basmati rice. Fry the onion in the same pot for 5 minutes until soft, then stir in the remaining cinnamon and allspice.
- 4
Layer the fried cauliflower and aubergine over the onions, arrange the chicken on top, then scatter over the rinsed rice.
- 5
Pour over the reserved stock (topped up with water to 600ml if needed), bring to a simmer, cover tightly and cook over a low heat for 20-25 minutes until the rice is tender.
- 6
Rest for 5 minutes, then run a knife around the edge of the pot and invert carefully onto a large platter so the vegetables and chicken sit on top.
- 7
Serve straight away while hot.
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