Lebanese Maqluba with Chicken and Caramelized Eggplants
Maqluba, literally "upside-down," is a festive signature dish of Lebanese cuisine. You'll love its spiced aroma and dramatic presentation: the pot is flipped and the rice ends up on top, golden and fluffy. It's the dish for big occasions, often prepared for large families. As you taste it, you'll understand why Lebanese people are so proud of their table. And if you're wondering what typical Lebanese dishes are, maqluba is a cornerstone, alongside mezze and tabbouleh. For a halal meal, no worries: this recipe uses only permissible ingredients. Enjoy!
Ingredients
- chicken thighs4
- eggplants2 medium
- basmati rice300 g
- onion1 large
- garlic4 cloves
- olive oil4 tbsp
- maqluba spices1 tbsp
- turmeric1 tsp
- cinnamon1 stick
- pine nuts50 g
- sliced almonds50 g
- greek yogurt200 g
- lemon1
- salt1 tsp
- pepper1/2 tsp
Instructions
- 1
Slice the eggplants, salt them, and let drain for 15 minutes. Pat dry and brown in 2 tbsp olive oil. Set aside.
- 2
In a pot, sauté the chopped onion and garlic in the remaining oil. Add the chicken thighs and brown on all sides.
- 3
Add the maqluba spices, turmeric, cinnamon stick, salt, and pepper. Cover with water and simmer for 25 minutes.
- 4
Meanwhile, rinse the basmati rice until the water runs clear. Drain.
- 5
In a large pot, layer the eggplants at the bottom, then the chicken, then the rice. Pour the strained cooking broth (twice the volume of rice). Cover and cook over low heat for 20 minutes.
- 6
Flip the pot onto a serving platter, sprinkle with toasted pine nuts and almonds. Serve with yogurt mixed with lemon.
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