Maklouba

Name: Maklouba
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 2 lbs chicken thighs, cut into chunks; 1 eggplant, diced into 0.5-inch cubes; 4 fresh tomatoes, sliced; 1 yellow onion, sliced; 4 garlic cloves, minced; 2 cups long-grain white rice; 3 cups chicken broth; 0.5 cup olive oil; 0.25 tsp ground cinnamon; 0.25 tsp ground allspice; 0.5 tsp ground cumin; 1.5 tsp salt; 0.5 tsp black pepper; 4 tbsp pine nuts (optional), toasted

An impressive upside-down rice dish layered with tender chicken, roasted eggplant, and tomatoes. When flipped onto a platter, it reveals a beautiful golden crust and aromatic, spiced rice.

65 minMediumServes 4480 cal/serving

LebaneseDinnerStovetopStandard

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Ingredients

2 lbs chicken thighs, cut into chunks
1 eggplant, diced into 0.5-inch cubes
4 fresh tomatoes, sliced
1 yellow onion, sliced
4 garlic cloves, minced
2 cups long-grain white rice
3 cups chicken broth
0.5 cup olive oil
0.25 tsp ground cinnamon
0.25 tsp ground allspice
0.5 tsp ground cumin
1.5 tsp salt
0.5 tsp black pepper
4 tbsp pine nuts (optional), toasted

Instructions

1

Heat 0.5 cup olive oil in a large skillet over medium-high heat. Fry 1 diced into 0.5-inch cubes eggplant in batches until golden, about 8-10 minutes total. Set aside on a paper towel.
2

In the same skillet, cook 2 lbs cut into chunks chicken thighs until browned on all sides, about 8 minutes. Season with 1.5 tsp salt, 0.5 tsp black pepper, 0.25 tsp ground cinnamon, 0.25 tsp ground allspice, and 0.5 tsp ground cumin. Remove and set aside.
3

Add 1 sliced yellow onion to the skillet and cook until softened, about 4 minutes. Add 4 minced garlic cloves and cook for 1 minute more.
4

Stir in 2 cups long-grain white rice and toast for 2 minutes, stirring constantly.
5

Pour in 3 cups chicken broth and bring to a simmer.
6

In a large pot or deep skillet, layer half the rice mixture on the bottom. Layer the browned chicken, then the fried eggplant, then 4 sliced fresh tomatoes. Top with the remaining rice mixture.
7

Cover the pot tightly with aluminum foil, then place a lid on top.
8

Cook over medium heat for 20-25 minutes until the rice is tender and the bottom forms a golden crust, checking that chicken has reached 165°F internal temperature.
9

Remove from heat and let rest for 5 minutes.
10

Place a large serving platter over the top of the pot and carefully flip the entire dish to invert it onto the platter, revealing the golden crust on top.
11

Garnish with 4 tbsp toasted pine nuts (optional) if desired. Serve hot.

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Questions

What is Maklouba?

An impressive upside-down rice dish layered with tender chicken, roasted eggplant, and tomatoes. When flipped onto a platter, it reveals a beautiful golden crust and aromatic, spiced rice. This reference files it under Lebanese dinner: made on the stovetop, rated medium and about 65 minutes start to finish.

What internal temperature should Maklouba reach?

For Maklouba, the target internal temperature is 165 F (about 75 C), given in step 8. A probe thermometer removes the guesswork.

Why rest the meat in Maklouba?

Step 9 reads: "Remove from heat and let rest for 5 minutes." Heat drives the juices toward the center. The rest in step 9 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Is there a substitute for pine nuts in Maklouba?

The entry for Maklouba calls for 4 tbsp pine nuts (optional), toasted. In its place: Toasted slivered almonds, walnuts or sunflower seeds. Sunflower seeds keep it nut-free.

Can I use chicken breasts instead of chicken thighs in Maklouba?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Maklouba uses 2 lbs chicken thighs, cut into chunks.

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