Step by step

Method

4 steps

1. 1

   Pat 1½ pounds boneless chicken thighs dry; season with salt, pepper, 1 teaspoon cumin, and ½ teaspoon turmeric. Slice 1 eggplant into ½-inch rounds (salt lightly 10 minutes, then pat dry) and have 1 sliced tomato and 1 sliced potato ready. Rinse 1½ cups basmati.

2. 2

   In a deep pot or Dutch oven, heat 3 tablespoons oil over medium-high. Brown chicken 3–4 minutes per side; remove. Fry eggplant (and potato if using) in batches until golden on both sides — 2–3 minutes per side; drain on paper towels. Soften 1 sliced onion in the pot 3 minutes.

3. 3

   Build layers for the flip: oil the pot lightly. Layer tomato, then eggplant/potato, then chicken, then scatter onion. Add rice on top in an even layer. Pour 2½ cups chicken stock seasoned with ¾ teaspoon salt and ½ teaspoon cinnamon or allspice over without stirring. Bring to a boil, cover, and simmer on low 25–30 minutes until rice is tender. Rest 10 minutes off heat.

4. 4

   Run a knife around the edge. Place a large platter over the pot and flip in one confident motion (do this over the sink). Lift the pot — you should see a layered cake of veg, chicken, and rice. Serve with yogurt. Maqluba should hold in layers with fragrant rice — not a stirred mush that won't flip.