Jordanian Chicken Maqluba
Measured rice and cooked chicken layered with roasted eggplant, potato and cauliflower.
Preparation: 30 min · Cooking: 1 hr 40 min · Total: 2 hr 25 min · 2 servings
Ingredients
- 300 g RAW boneless chicken chunks
- 300 g DRY Egyptian short-grain rice, before rinsing
- 250 g Trimmed eggplant
- 150 g Peeled potato
- 150 g Cauliflower florets
- 75 g Trimmed onion
- 45 ml Olive oil TOTAL, 15 ml per vegetable type
- 0.5 tsp Ground allspice TOTAL, half braise and half rice
- 0.25 tsp Ground turmeric
- 0.125 tsp Ground cinnamon
- Salt, to taste
- 1000 ml Initial chicken braising water
- 1000 ml Rice rinse water, discarded
- 150 ml Optional SHARED hot water for stock and rice adjustment, maximum (optional)
Instructions
Prepare produce and rinse rice
Rinse 300 g DRY rice with separate 1000 ml rinse water, drain and discard water. Wash/cut 250 g trimmed eggplant and 150 g peeled potato into about 1 cm slices, 150 g cauliflower into about 3 cm florets, and chop 75 g onion before raw chicken work. Preheat to 230°C.
Rinse 300 g DRY rice with separate 1000 ml rinse water, drain and discard water. Wash/cut 250 g trimmed eggplant and 150 g peeled potato into about 1 cm slices, 150 g cauliflower into about 3 cm florets, and chop 75 g onion before raw chicken work. Preheat to 230°C.
Roast with partitioned oil
Coat each vegetable type with exactly 15 ml of the TOTAL 45 ml olive oil. Roast at 230°C on suitable trays, turning and checking from 25 minutes until tender and golden. Use roasting, not an unmeasured frying bath; no extra tray oil. Fourfold oil is 180 ml, split 60 ml per vegetable type.
Coat each vegetable type with exactly 15 ml of the TOTAL 45 ml olive oil. Roast at 230°C on suitable trays, turning and checking from 25 minutes until tender and golden. Use roasting, not an unmeasured frying bath; no extra tray oil. Fourfold oil is 180 ml, split 60 ml per vegetable type.
Roast with partitioned oil: 1500 seconds
Braise chicken completely
In a separate pot combine 300 g RAW boneless chicken, onion, 0.25 tsp of the TOTAL 0.5 tsp allspice and 1000 ml initial braising water. Bring to a boil then simmer low, checking from 30 minutes until chicken reaches 74°C. Lift with clean tools and keep hot at 60°C or above while coordinating components.
In a separate pot combine 300 g RAW boneless chicken, onion, 0.25 tsp of the TOTAL 0.5 tsp allspice and 1000 ml initial braising water. Bring to a boil then simmer low, checking from 30 minutes until chicken reaches 74°C. Lift with clean tools and keep hot at 60°C or above while coordinating components.
Braise chicken completely: 1800 seconds
Measure stock and season rice
Measure 500 ml recovered seasoned stock FROM the initial 1000 ml braise; half 250 ml and fourfold 2000 ml. Record any shortfall top-up from the SAME shared maximum 150 ml hot reserve, leaving the remainder for rice adjustment; surplus stock is outside this formula. Season drained rice with remaining 0.25 tsp allspice, 0.25 tsp turmeric, 0.125 tsp cinnamon and salt. Do not demand liquid exactly 2 cm above rice as well as the measured volume.
Measure 500 ml recovered seasoned stock FROM the initial 1000 ml braise; half 250 ml and fourfold 2000 ml. Record any shortfall top-up from the SAME shared maximum 150 ml hot reserve, leaving the remainder for rice adjustment; surplus stock is outside this formula. Season drained rice with remaining 0.25 tsp allspice, 0.25 tsp turmeric, 0.125 tsp cinnamon and salt. Do not demand liquid exactly 2 cm above rice as well as the measured volume.
Layer without compacting
Use an approximately 20 cm suitable pot, with food-safe parchment base if appropriate for cooker/pot. Half uses about 14 cm comparable-depth pot; fourfold FOUR matching base pots. Layer cooked chicken and vegetables, spread rice and gently level with a utensil, not bare-hand compression. Pour measured recovered stock over a spoon.
Use an approximately 20 cm suitable pot, with food-safe parchment base if appropriate for cooker/pot. Half uses about 14 cm comparable-depth pot; fourfold FOUR matching base pots. Layer cooked chicken and vegetables, spread rice and gently level with a utensil, not bare-hand compression. Pour measured recovered stock over a spoon.
Simmer and verify rice and chicken
Bring to a controlled boil, cover with a normal fitted lid and simmer low, checking from 45 minutes until rice is fully tender AND representative chicken/rice centres reach the selected 74°C check. Record remaining shared reserve used if needed; reconcile if more is required. Time alone is not proof.
Bring to a controlled boil, cover with a normal fitted lid and simmer low, checking from 45 minutes until rice is fully tender AND representative chicken/rice centres reach the selected 74°C check. Record remaining shared reserve used if needed; reconcile if more is required. Time alone is not proof.
Simmer and verify rice and chicken: 2700 seconds
Rest off heat
Once fully cooked, rest the covered pot off heat for 15 minutes. Keep the fitted lid stable; no towel wrapping or unsafe pressure seal. Arrange a stable compatible platter and safe grips before any inversion.
Once fully cooked, rest the covered pot off heat for 15 minutes. Keep the fitted lid stable; no towel wrapping or unsafe pressure seal. Arrange a stable compatible platter and safe grips before any inversion.
Rest off heat: 900 seconds
Serve without an unsafe flip
Invert only if the platter/pot combination is stable and manageable, protecting from steam and hot liquid; spoon-serve if too heavy. Remove any parchment and divide into 2 catalogue shares. A standing tower is not guaranteed. Chill shallow leftovers promptly, ideally into a fridge at 4°C or colder within 1 hour; use within 24 hours and reheat once to 74°C.
Invert only if the platter/pot combination is stable and manageable, protecting from steam and hot liquid; spoon-serve if too heavy. Remove any parchment and divide into 2 catalogue shares. A standing tower is not guaranteed. Chill shallow leftovers promptly, ideally into a fridge at 4°C or colder within 1 hour; use within 24 hours and reheat once to 74°C.
Tips
- The ingredient list scales for 1–8 catalogue servings; step quantities describe the 2-serving base. Halve every numeric input for 1 or multiply by four for 8, including process water, garnish and operating allowances. Do not multiply temperature, thickness or first-check time; use comparable-depth pans/batches. Piece yields are separate from servings. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Common mistakes
- Keep perishables at 4°C or colder and raw meat/flour/egg tools separate from ready-to-eat food. Chill shallow portions promptly and refrigerate within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredient states and measured amounts; no unmeasured substitutions are included. Follow stricter package directions and reconcile incompatible products rather than forcing this calibration.
Storage
Cool in shallow portions and refrigerate promptly, ideally within 1 hour at 4°C or colder. Use within 24 hours and reheat only once to 74°C throughout. Earlier component deadlines still apply; assembly does not reset them. Keep perishables at 4°C or colder and raw meat/flour/egg tools separate from ready-to-eat food. Chill shallow portions promptly and refrigerate within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Reheating
Reheat cooked leftovers once to 74°C throughout. Never use reheating to repair earlier unsafe holding.
About this recipe
Measured rice and cooked chicken layered with roasted eggplant, potato and cauliflower.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.