Maqluba is a beautiful molded chicken dish that is prepared by cooking layers of eggplant, chicken and rice. It is served by inverting the cooked Maqluba onto a large round platter or tray.
Preheat oven to broil. Line a baking tray with foil. Spray a 6 quart, straight-sided pot with non-stick spray.
Prepare Rice: Place rice ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer, covered, for 10 minutes until water is half-absorbed
Prepare Chicken: Rinse chicken and pat dry. Cut into 1 inch cubes and sprinkle with RANDA’S SPICE. Melt 2 Tbsp butter in a large, deep frying pan and sauté chicken until browned. Set aside.
Prepare Eggplant: Drizzle the baking tray with olive oil. Place the eggplant slices on the tray and turn to lightly coat both sides. Sprinkle with RANDA’S SPICE. Place under broiler for about 5 minutes on each side, until browned.
Assemble Maqluba: Lay the slices of tomato on the bottom of the 6 quart pot. Place the sautéed chicken over the tomatoes. Place the eggplant over the chicken. Spoon the rice on top of eggplant. Shake the pan gently so rice will fill the spaces between chicken and vegetables. Add 1/2 cup water. Cover pot and cook the Maqluba over high heat until steam escapes from lid, about 2 to 3 minutes. Immediately turn heat to low and cook for 15 minutes, until the rice is done. Turn off heat and let the pot sit for 15 to 30 minutes so the Maqluba will firm up before unmolding. When ready to serve, run a knife around edge of rice to loosen. Invert pot onto a large round serving platter or tray. Wait 10 minutes, then carefully lift pot off and serve.
- 2 c Calrose (pearl or medium grain) rice, rinsed well and drained
- 1/4 c Dried Minced Onions
- 1/4 c Chopped Parsley
- 4 tbsp Butter
- 4 c Chicken Broth
- 1/2 tsp Salt
- Randa’s Spice
- 1 Medium Eggplant, cut into 1/2 inch round slices
- 3 tbsp Olive Oil
- 2 Large Tomatoes, cut into 1/4 inch slices