Chicken Maqluba
The defining move is packing the rice firmly and letting it steam undisturbed, so the final turn holds its shape instead of collapsing into pilaf. I build everything in one heavy pot: deeply browned…
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs
- 2 medium Japanese eggplant, sliced into 1/2-inch rounds
- 1 1/2 cups basmati rice, rinsed and soaked for 20 minutes
- 1 large yellow onion, thinly sliced
- 2 1/4 cups chicken stock
- 3 tablespoons olive oil
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1 1/2 teaspoons kosher salt
Instructions
- Drain the soaked rice thoroughly. Pat the chicken dry, then season it with 1/2 teaspoon of the salt, the allspice, cinnamon, and turmeric. Drying the chicken is essential: surface moisture will steam the meat instead of developing the browned fond that seasons the entire pot.
- Heat 2 tablespoons of the olive oil in a wide, heavy 5- to 6-quart pot over medium-high heat. Sear the chicken in a single layer for 3 to 4 minutes per side, working in batches if necessary, until well browned but not fully cooked. Transfer it to a plate.
- Add the remaining 1 tablespoon olive oil and the eggplant. Cook for 3 minutes per side, adding a small splash of water if the pot becomes dry, until the slices are bronzed and pliable. Transfer them to the plate with the chicken, then cook the onion for 4 minutes, scraping up the browned bits.
- Remove the pot from the heat. Arrange the chicken over the onions, place the eggplant in an even layer over the chicken, and spread the drained rice on top. Sprinkle the remaining 1 teaspoon salt over the rice, then pour the stock slowly down the side of the pot so the layers stay intact.
- Bring the stock to a boil over medium-high heat, then immediately reduce the heat to low. Cover tightly and cook for 25 minutes, or until the rice is tender and the liquid has been absorbed. Turn off the heat and leave the pot covered for 10 minutes; this resting period firms the rice so the maqluba can be inverted cleanly.
- Run a thin spatula around the inside edge of the pot. Place a large serving platter over the opening, grip both firmly with oven mitts, and invert in one decisive motion. Leave the pot in place for 60 seconds, then lift it straight up. Serve the layered maqluba immediately, spooning any loose onions from the pot over the top.
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