Experience the enchanting world of Lebanese chicken maqluba as we take you on a culinary adventure to a bustling Middle Eastern restaurant in San Antonio, Texas. In addition, dive into the story of a delightful morning filled with exotic aromas, and the secrets behind this irresistible dish. Furthermore, learn how to recreate this mouthwatering masterpiece at home and treat your loved ones to an unforgettable Middle Eastern feast that will leave them craving more!
One sunny morning, my family and I found ourselves in a bustling Middle Eastern restaurant in San Antonio, Texas. The atmosphere was vibrant, and the tantalizing aroma of exotic spices filled the air. As we settled into our seats, we noticed an elderly Lebanese woman diligently preparing a dish that seemed to be the talk of the town. It was none other than the famous Lebanese chicken maqluba, and we couldn’t wait to get a taste of this culinary masterpiece.
As we watched her skillfully work her magic in the kitchen, we marveled at the ingredients she used to create this delightful dish. The recipe called for eight pieces of chicken drumsticks and thighs to be cooked to succulent perfection. In addition, 2 ½ cups of basmati or long-grain rice would be used to provide a fluffy and fragrant base for the meal. The Lebanese chicken maqluba also included a variety of vegetables, such as a large cauliflower head, two long eggplants, and two large potatoes, which added color, texture, and depth of flavor to the dish.
An array of spices was used to bring the Lebanese chicken maqluba to life. For example, a teaspoon of allspice, two teaspoons of baharat spice or garam masala, and half a teaspoon of turmeric. She carefully measured and combined the spices to create the perfect blend of flavors to make this dish unforgettable. Additionally, four bay leaves were added, along with a tablespoon of salt and half a tablespoon of black pepper, which further enhanced the overall taste of the meal.
While we eagerly awaited our servings of maqluba, a commotion erupted at the restaurant’s entrance. A local celebrity had just walked in. As a result, he caused excitement among the staff and other customers. The star’s presence only added to the electric atmosphere of the restaurant. Consequently, we couldn’t help but feel that we were in the midst of a truly special dining experience.
While we were enjoying the delectable maqluba, I knew I couldn’t leave the restaurant without the recipe for this incredible dish. So, before we left, I approached the kind-hearted Lebanese chef and requested the recipe. She agreed to share her recipe with me, to my surprise and delight.
In addition to the Lebanese chicken maqluba itself, the elderly chef also recommended some complementary dishes to serve alongside it. In other words, for a complete and satisfying Middle Eastern feast, consider serving your maqluba with creamy hummus, tangy tabbouleh, and warm, fluffy pita bread. These additions will enhance the flavors of the maqluba and create a memorable dining experience for everyone at the table.
To sum up, here is how I created the Lebanese chicken maqluba at home.
Ingredients:
- 8 chicken drumsticks and thighs
- 2 ½ cups Basmati or long-grain rice
- 1 large cauliflower head
- 2 long eggplants
- 2 large potatoes
- 5 cups water for boiling and creating the broth
- Spices for this recipe:
- 1 teaspoon allspice
- 2 teaspoons baharat spice or garam masala
- ½ teaspoon turmeric
- 4 bay leaves
- 1 tablespoon salt
- ½ tablespoon black pepper
How to create the Lebanese chicken maqluba?
Boiling the chicken and making Broth:
- Place the chicken pieces and water in a large pot. Turn on the heat and wait for the water to reach a rolling boil.
- Once the water is boiling, use a large spoon or skimmer to remove any excess fat, foam, or impurities that rise to the water’s surface.
- Add all the spices (allspice, baharat or garam masala, turmeric, bay leaves, salt, and black pepper) and gently stir to combine. Allow the chicken to simmer for 30 minutes so it becomes tender and absorbs the flavors of the spices.
- After the chicken is cooked, use tongs to separate it from the broth and transfer it to a plate. Set aside and keep warm.
Frying the vegetables and chicken:
- To prepare for frying, chop the potatoes, eggplants, and cauliflower into bite-sized pieces.
- Heat a generous amount of vegetable oil over medium heat in a large frying pan. Add the potatoes and fry them until they turn golden brown and crispy outside.
- Next, fry the cauliflower florets until they are slightly browned and tender. Once fried, move them onto a plate covered with paper towels to soak up any extra oil.
- Fry the eggplant pieces last, ensuring they become soft and golden brown. Add them to the plate with the other fried vegetables.
- In the same pan, fry the cooked chicken pieces to give them a crispy exterior. Add more oil if necessary.
- Transfer all the fried ingredients to the same plate and set aside. Use paper towels to absorb any excess oil.
Assembling the maqluba:
- After frying the chicken and vegetables, it’s time to assemble the Maqluba in a new, deep pot or Dutch oven.
- Create the first layer by adding 20% of the rice to the bottom of the pot, followed by half of the fried vegetables and chicken pieces. For the second layer, repeat the process with another 20% of the rice and the remaining vegetables and chicken. Finally, add the remaining 60% rice to the pot and carefully pour in the reserved chicken broth.
- Turn the heat to high and let the pot boil. Once the rice fully absorbs the water, reduce the heat to low and cook for 15 minutes or until the rice is fully cooked and fluffy.
Serving the Lebanese chicken maqluba:
- Place a large round serving plate over the pot to serve the Maqluba. Hold the plate and pot firmly together and quickly flip them upside-down.
- Carefully lift the pot to reveal the beautifully layered Maqluba, resembling an inverted cake.
- Optionally, garnish the dish with toasted pine nuts or slivered almonds for added texture and flavor. To complete this delicious Middle Eastern meal, serve the Maqluba with cool, creamy yogurt and a fresh, tangy salad.
As our culinary journey ends, I want to take a moment to thank you all for joining me in this delightful experience. Sharing the story of our unforgettable morning in San Antonio and the treasured recipe for Lebanese chicken maqluba has been an absolute pleasure. I hope this dish brings as much joy and satisfaction to your table as it did to ours. Don’t forget to pair it with some delicious side dishes to create a complete Middle Eastern feast. Happy cooking, and until next time, bon appétit!
