An Easy Maqluba Recipe with Chicken – Blogs, Food, and Recipes

Maqluba is a one-pot dish of rice, chicken, and vegetable recipe with the flavor of RAS EL HANOUT spices. That is layered in a pot to resemble the shape of an overturned pot.

This dish can be enjoyed with rice or bread. The rice at the bottom of the pot soaks up the delicious juices from the meat and vegetables.

Chicken Maqluba is typically served with hummus, tzatziki sauce, or yogurt sauce.

What is Maqluba?

chicken maqluba recipe

Maqluba, which means upside-down in Arabic, is an Arabic cuisine dish served all over the Middle East and North Africa. The recipe first appears in the Middle East about 500 years ago, invented during Ottoman rule.

Maqluba is a traditional recipe from the Levant and is cooked in a pot with rice, vegetables, and chicken or lamb.

The dish has its origins in Jerusalem, where it was originally known as “maklubeh”. The name for this delicious dish comes from the Arabic word for “upside-down”.

It consists of rice and vegetables cooked in a pot, which is then inverted onto a serving platter to create the traditional mound of rice with layers of vegetables.

History Of Maqluba

chicken maqluba rice recipe

The recipe of chicken maqluba first appears in the Middle East about 500 years ago. It was originally invented during Ottoman rule.

When they conquered Lebanon and introduced rice to the region for the first time. The cooking technique is used in many regions of the world, but it has its roots in Arab cuisine.

In the Arab culture, it is traditionally cooked for festive occasions such as weddings, Eid al-Fitr, and Eid al-Adha celebrations. One story tells of a man who makes his family happy by cooking Maqluba every day for them.

What is in a Maqluba Recipe?

Sliced vegetable

This chicken maqluba recipe consists of cooked rice layered with fried onions, tomatoes, squash or eggplant, prunes, almonds or pine nuts, and spices (such as cardamom). Chicken pieces are added to the top layer and then it is all covered with a pastry crust and vegetables.

Some people add lemon juice to their recipe while others prefer adding tomato paste or tomato sauce. Some people also like to add green pepper or fresh coriander leaves to this dish for extra flavor.

The main ingredients of the recipe are chicken and rice. The next ingredient is eggplant which is a vegetable that belongs to the nightshade family.

Tomato sauce is also an important ingredient because it gives the dish its red color and allows it to have a rich flavor.

How to serve?

lebanese cuisine

The recipe of chicken, where the rice is cooked at the bottom of a pot and then surrounded by either meat or vegetables, which are added halfway through cooking.

Maqluba is a Levantine recipe consisting of chicken and rice cooked together in a pot with two layers.

The first layer is the rice mixed with vegetables and spices, such as onion, garlic, tomato sauce, dried lime powder, and black pepper. The second layer is the meat cooked at the bottom of the pot.


A maqluba can be served in a bowl or plate; it can also be served on top of rice or bread.

Accompaniment is the food that accompanies the main dish. Fried potatoes, fried onion, are the most popular accompaniments to chicken maqluba.

It can be…

Tips From Professional Chefs


One thing that’s important to note about maqluba (and many other traditional dishes from Middle Eastern and Mediterranean cuisines) is that it relies heavily on specific cooking techniques.

If you want your meal to turn out authentic, follow these tips from professional chefs:

  • First, use a deep skillet for frying. You can also use a large sauté pan if you’re just making one portion of maqluba or serving fewer people.
  • Second, make sure to fry each layer separately. It takes time, but it’s better than trying to flip everything in one go and end up with burnt rice at the bottom of your dish.
  • Third, make sure not to stir while frying each layer. The rice will stick together as long as you don’t move it around too much.
  • Fourth, don’t forget about layering! This step is what gives maqluba it is signature look—so make sure not to skip it!
  • Fifth, be careful when flipping! The rice should have stuck together by now so you shouldn’t have any problems with falling apart layers—but still be careful when flipping onto a plate or platter so nothing gets messed up.

Add Your Own Tips and Tricks!

When it comes to cooking, everyone has their own secret techniques and recipes. This recipe might be one of them. Maybe you know an interesting way to prepare a chicken maqluba or perhaps you have added some new ingredients that make it even tastier. Share your best tips and tricks on how to make a delicious chicken maqluba dish in our comments section!

Recipe And Video

Maqluba Recipe

Maqluba Recipe

Lebanese rice recipe with chicken

Recipe by Biraj Kumar
0 from 0 votes
Course: MainCuisine: LebaneseDifficulty: Medium


Prep time


Cooking time




Total time






  • 4.40 lbs Chicken with skin

  • 2.20 lbs Long grained rice

  • 2 no Large eggplant, 1/2 inch thick Sliced

  • 3 no Potato, peeled,1/2 inch thick sliced

  • 5 no Large tomato, Sliced

  • 3 no Bell pepper, round

  • 1/2 Cup Clarified butter (ghee)

  • 4 no Red onion, peeled, sliced

  • 10-15 Cloves Garlic, finely chopped

  • 5 tbsp Olive oil, extra virgin

  • Bay leaves

  • Cinnamon Stick

  • Green cardamom

  • Whole black pepper

  • Oriental Spices

  • Al tahini spices

  • Cinnamon powder

  • Cumin powder

  • Salt as required

  • Roasted cumin powder

  • Lemon juice

  • Turmeric powder


  • Soak the rice, at least 30 minutes before cooking. Washed the chicken, strain well. Marinate with olive oil, salt, pepper, garlic, and Arabic spices. Keep in a chiller for 30 minutes.

  • Start by preparing the vegetables by slicing the onions and pepper into 1/2 inch thick slices. Add them to a pan with oil and cook until they are soft enough but not too browned. Add garlic for flavor.

  • Heat oil in a heavy bottom pot (a 10-inch, 5-quart size is ideal) over medium-high heat. Add onion, garlic, bay leaves, and whole spices saute until onion becomes translucent.
  • When the onions are cooked, add Marinated chicken, stir it again. Cook the chicken until it’s half-done.

  • Add strained rice, cook with the chicken for 3 to 4 minutes. Stir carefully with adding salt, lemon juice, and all seasoning spices. Then add 5 cups of stock fill to about one inch from the top.  Bring to a boil on high heat then reduce heat to low for 20 minutes without stirring during this time.

    Cook until all liquids are absorbed.
  • Place the grilled vegetables on top with put chopped parsley, and add with clarified butter. Cover with silver foil. Cook with slow fire for 10 to 12 minutes. Then turn off the fire, and let it rest for more than 10 minutes.

  • Then remove the foil, and place a serving dish on top of the pot, then invert the pot onto the dish carefully. It can serve with a full platter or you can transfer it to a separate serving dish.

  • Served hot with choice of yogurt sauce.

Recipe Video

YouTube video

Nutrition Facts

2 servings per container

Serving Size2 servings

  • Amount Per ServingCalories691
  • % Daily Value *
  • Total Fat 51.9g 80%
    • Saturated Fat 15g 75%
  • Cholesterol 94mg 32%
  • Sodium 81mg 4%
  • Potassium 434mg 13%
  • Total Carbohydrate 32.9g 11%
    • Dietary Fiber 4.3g 18%
    • Sugars 4.3g
  • Protein 23.8g 48%

  • Calcium 50%
  • Iron 2%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Biraj Kumar

My food blog is all about cooking, food, and healthy living. You’ll find recipes for every meal of the day and tips for new recipes Ideas.

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