Maqluba Filastiniya-Urduniya (Inverted Spiced Chicken, Fried Cauliflower, Eggplant & Rice Pot) – Authentic Jordan Recipe

Ingredients for Maqluba Filastiniya-Urduniya (Inverted Spiced Chicken, Fried Cauliflower, Eggplant & Rice Pot) (4 Servings)

• 1.25 lbs (or 2.5 cups) seared chicken thighs, prepped into bite-sized pieces
• 1.5 cups golden roasted cauliflower florets and eggplant slices, washed and trimmed
• 1 cup layered basmati rice and toasted almonds
• 1 medium onion and 3 cloves garlic, finely minced with allspice
• 1.5 tbsp traditional Jordan seasoning (cinnamon, turmeric, cardamom, black pepper)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and allspice until golden.
2. Add cinnamon, turmeric, cardamom, black pepper along with seared chicken thighs and golden roasted cauliflower florets and eggplant slices, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with layered basmati rice and toasted almonds.