Palestinian Maqluba (Upside Down Chicken and Rice)

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1. 1Step 1: In a large bowl, combine 500 g (1.1 lb) bone-in chicken thighs or drumsticks with: 1 tsp ground allspice, ½ tsp ground turmeric, ½ tsp ground cumin, ½ tsp ground coriander, ¼ tsp ground cinnamon, ½ tsp salt, ½ tsp black pepper, 1 tbsp neutral oil, juice of ½ lemon (or 1 tbsp vinegar).
2. 2Step 2: Mix well to coat. Set aside to marinate while prepping everything else (as long as possible, but 20–30 minutes is enough).
3. 3Step 3: Rinse basmati rice under water until it runs clear.
4. 4Step 4: Soak the basmati rice in a bowl of water for at least 30 minutes, or while you proceed with the recipe.
5. 5Step 5: Preheat oven to 200°C (400°F).
6. 6Step 6: While oven is pre-heating, prepare the vegetables. Slice: 1 eggplant into 1–2 cm rounds, 1 potato into 1.25 cm rounds, 1 onion, sliced thinly (set aside for broth), 1 tomato into rounds (set aside for layering).
7. 7Step 7: Toss the eggplant and potato slices with olive oil and salt to taste. Coat adequately.
8. 8Step 8: Spread eggplant and potato slices on a parchment-lined baking tray and roast for 20–25 minutes, flipping halfway, until golden and tender. Alternatively: Stovetop: fry the eggplant and potatoes for a more traditional version. Air fry: air fry at 200°C (400°F) for 10-12 minutes. Air fry in batches.
9. 9Step 9: In a pot or Dutch oven, heat 1 tbsp neutral oil and 1 tbsp ghee (optional) over medium heat.
10. 10Step 10: Add the thinly sliced onions, 1 cinnamon stick and 2–3 lightly crushed cardamom pods. Sauté until onions are fragrant and softened.
11. 11Step 11: Nestle in the marinated chicken pieces, skin side down. If there are any leftover marinade, pour it all in. Sear for 2–3 minutes per side until browned (not fully cooked).
12. 12Step 12: Add bay leaves and pour in 4–5 cups (1–1.2 L) water, just enough to cover the chicken.
13. 13Step 13: Bring to a boil, then reduce to a simmer and cook for 25 minutes.
14. 14Step 14: Drain the soaked rice.
15. 15Step 15: Toss rice with: ½ tsp ground allspice, ½ tsp ground cumin, ¼ tsp ground coriander, ¼ tsp ground cinnamon, ½ tsp salt.
16. 16Step 16: Once broth is ready, remove the chicken pieces and set aside.
17. 17Step 17: Reserve 2½ cups (600 ml) of the broth for cooking the maqluba. Make sure some sliced onions are in the reserved broth. Option to discard cinnamon stick, cardamom pods, and bay leaves.
18. 18Step 18: In a clean deep pot or Dutch oven (or reuse the same one if suitable), layer the ingredients as follows: Arrange roasted potato slices as the base first. Followed by roasted eggplant slices, sliced tomatoes, cooked chicken pieces. Spread the spiced rice evenly on top. Gently press everything down to help the layers hold together.
19. 19Step 19: Slowly pour the reserved broth over the rice. The rice should be just about fully submerged. Arrange the sliced onions from the broth over the top.
20. 20Step 20: Bring to a gentle boil (uncovered) over medium heat.
21. 21Step 21: Once boiling, cover with a lid. Reduce heat to low, and cook for 25–30 minutes.
22. 22Step 22: Turn off the heat and let rest, covered, for 10–15 minutes.
23. 23Step 23: Place a large serving platter over the pot.
24. 24Step 24: Using oven mitts or towels, flip the pot upside down and let sit inverted for 2–3 minutes to settle. Give it a few gentle pats to loosen the maqluba.
25. 25Step 25: Slowly lift the pot - without tilting it - to reveal your maqluba.
26. 26Step 26: Garnish with chopped parsley or cilantro and toasted almonds or pine nuts if desired. Serve and enjoy!