I Learned How to Cook Palestinian Maqluba

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on)
• 2 cups Long Grain Rice (rinsed until water runs clear)
• 2 medium Potatoes (peeled and sliced 1/4 inch)
• 1 small head Cauliflower (cut into florets)
• 1 medium Cucumber (peeled, diced for tzatziki)
• 1 cup Plain Greek Yogurt (full‑fat for creaminess)
• 6 cloves Garlic (4 for tzatziki, 2 minced for cooking)
• 1 large Onion (diced)
• 2 medium Tomatoes (diced)
• 1 whole Lemon (juiced)
• 2 tablespoons Fresh Mint (chopped)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 teaspoon Cumin Powder
• 1/2 teaspoon Cinnamon Powder
• 1/4 teaspoon Nutmeg Powder
• 1/4 teaspoon All‑Spice
• 3 pods Cardamom Pods (lightly crushed)
• 2 pieces Bay Leaves
• 1.5 teaspoons Salt (adjust to taste)
• 1 teaspoon Black Pepper (freshly ground)
• 4 cups Chicken Broth or Water (enough to just cover the rice; broth adds flavor)

Instructions

1. Prepare Vegetables

   Cut the cauliflower into florets, peel and slice the potatoes 1/4 inch thick, dice the onion, tomatoes, and cucumber. Set aside in separate bowls.

   Time: PT15M

2. Make Tzatziki (Cucumber Yogurt Sauce)

   In a mixing bowl combine the diced cucumber, Greek yogurt, 4 minced garlic cloves, juice of half the lemon, and chopped mint. Season with a pinch of salt and stir. Refrigerate until serving.

   Time: PT10M

3. Season the Chicken

   In a small bowl mix cumin, cinnamon, nutmeg, all‑spice, crushed cardamom pods, salt, and pepper. Pat the chicken thighs dry and rub the spice blend all over, under the skin and on the surface.

   Time: PT5M

4. Sear the Chicken

   Heat olive oil in the large pot over medium‑high heat. Add the chicken thighs skin‑side down and sear until golden, about 5‑6 minutes per side. Remove and set aside.

   Time: PT12M

   Temperature: Medium‑high

5. Sauté Aromatics

   In the same pot, add a little more oil if needed, then sauté the diced onion and the remaining 2 minced garlic cloves until translucent, about 3 minutes.

   Time: PT3M

   Temperature: Medium

6. Add Tomatoes and Spices

   Stir in the diced tomatoes, bay leaves, and the remaining whole spices (cumin, cinnamon, nutmeg, all‑spice). Cook for another 2 minutes.

   Time: PT2M

   Temperature: Medium

7. Layer the Pot

   Return the seared chicken to the pot, skin side up. Arrange the sliced potatoes and cauliflower florets around the chicken. Sprinkle the remaining rice evenly over the top.

   Time: PT5M

8. Add Liquid and Simmer

   Pour enough chicken broth (or water) to just cover the rice layer. Bring to a gentle boil, then reduce heat to low, cover the pot, and simmer for 30‑40 minutes until rice is tender and liquid is absorbed.

   Time: PT35M

   Temperature: Low

9. Final Flip (Optional)

   If the bottom looks a bit burnt, gently flip the entire pot contents onto a large serving platter, then flip back. This redistributes the crust and prevents over‑cooking of any single side.

   Time: PT2M

10. Rest and Serve

    Turn off the heat, let the pot sit covered for 5 minutes. Then fluff the rice with a fork, drizzle a little lemon juice over the top, and serve with a generous dollop of tzatziki.

    Time: PT7M

Nutrition Facts

Calories

560

Protein

30g

Carbohydrates

70g

Fat

12g

Fiber

5g