Maqluba (Upside-Down Chicken and Rice)

Step 1

Heat 1 tablespoon of oil in a large skillet and fry the eggplant slices for 3-4 minutes per side until golden, then set aside on paper towels.

Step 2

In the same skillet, fry the cauliflower florets for 5 minutes until golden on the edges, then set aside.

Step 3

Heat 1 tablespoon of oil in a large pot over medium-high heat and brown the chicken thighs for 4-5 minutes per side, then remove and set aside.

Step 4

Add the onion to the pot and cook for 5 minutes until softened.

Step 5

Add the cinnamon, salt, and black pepper and stir for 30 seconds until fragrant.

Step 6

Layer the browned chicken in the bottom of the pot, then layer the fried eggplant and cauliflower on top.

Step 7

Spread the soaked and drained rice evenly over the vegetables and chicken.

Step 8

Pour the chicken broth gently over the rice, cover, bring to a boil, then reduce heat to low and simmer for 35 minutes until the rice is tender and the chicken reaches 165°F.

Step 9

Let the pot rest off heat for 10 minutes, then place a large serving platter over the pot and carefully invert it to unmold the maqluba.

Step 10

Slice and serve the upside-down chicken and rice hot.