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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.

65 minMediumServes 4480 cal/serving

LebaneseDinnerStovetopStandard

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. 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. 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. 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. 4

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

  5. 5

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

  6. 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. 7

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

  8. 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. 9

    Remove from heat and let rest for 5 minutes.

  10. 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. 11

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

Questions

How long does Maklouba keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Maklouba?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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