Maqluba Up-Side-Down Chicken

Preparation Time: 30 minutes 

Cooking Time: 40 minutes 

Level of Difficulty: Easy to Medium 

Kashrut Type: Meat 

INGREDIENTS 

(This recipe makes 6 servings) 

Extra virgin olive oil 

1 small onion, chopped 

1 whole chicken, cut in 8 sections 

1 teaspoon paprika 

1 teaspoon turmeric 

1 teaspoon baharat (spice mix) or curry spice blend 

½ teaspoon salt 

1 small eggplant, sliced (salted and rinsed) 

1 small head cauliflower, checked for bugs and cut into florets 

1½ cups raw rice 

3 cups chicken or vegetable broth 

2 tablespoons pine nuts, toasted 

2 tablespoons chopped cilantro 

Lemon wedges 

PREPARATION 

1. Season chicken with salt and pepper.  

2. In a large Dutch oven lightly coated with extra virgin olive oil and over medium-high heat, brown chicken, skin side down until caramelized and crispy. Transfer chicken to a platter. 

3. Add onion, spices, eggplant, and cauliflower to the pan. Be sure to season vegetables with salt and pepper. Cook, stirring occasionally until vegetables are lightly browned and caramelized. 

4. Add chicken back to the pan, trying to push chicken down to the bottom of the pan with vegetables on top. 

5. Place rice over the vegetables, then cover with broth. Cover the pot and cook on low for about 40 minutes. 

6. Allow to cool for about 10 minutes. 

7. Place a large plate on top of the pot and turn it upside down. Remove pot and sprinkle with toasted pine nuts and cilantro. Serve with lemon wedges. 

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Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos.  Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us.