Step 1

Add the chicken to a pot with oil and onions, then sauté.

Step 2

Add the maqluba spices, whole garlic, black pepper, cinnamon, coriander, and cardamom and mix. .

Step 3

Add water to cover. Let it boil and skim off any foam that forms and discard. Let it cook for about 30-40 minutes until done.

Step 4

Once the chicken is cooked, remove it and strain the broth. You can now leave the chicken as it is, bake it to crisp up, or fry it. I like air frying it.

Step 5

Wash the rice a few times to make sure the starches are removed. Soak in cold water for about 30 minutes.

Step 6

Once soaked, strain and add the 7 spices, maqluba spices, and salt. Mix well and set aside.

Step 7

Prep your vegetables ahead of time.

Step 8

Cut the cauliflower into medium size florets, peel the potatoes, and cut them into ½-inch thick rounds.

Step 9

For the eggplants, you can peel them or leave the skin. Cut into ½-inch rounds and place on top of a paper towel.

Step 10

Sprinkle a small amount of salt on top of each round to draw out the moisture, about 10 minutes.

Step 11

If you're using carrots, the baby ones work great. Deep fry all the vegetables, air fry, or bake them. Once done, set aside.

Step 12

For assembly, my hack is to cut parchment paper the same size as the bottom of the pot you're using and lay it flat.

Step 13

Add tomato slices, then layer the chicken on top. Add the vegetables and finally the rice.

Step 14

Now once your maqluba is assembled, make sure to add HOT broth. You don't want this to be warm or cold.

Step 15

Let it boil on medium-high heat, then cover and lower the heat until the rice is fully cooked, anywhere from 15-25 minutes. The rice on top should be fluffy and cooked.