5 Shvat 5781 / Monday, January 18, 2021 | Torah Reading: Bo
dot  Add to favorites   dot  Set as homepage  
    Create an account    |    Sign in
    My Account     Orders History     Help
  My Country:  
  United States   
   My Currency:  
  US Dollar   
Home Page Torah Portion Spirituality and Faith Foundations of Judaism Inspirational Stories Family & Daily Life Holidays and Fast Days Israel and Society
   Cooking Tips and Tricks     Soups     Salads     Meat and Poultry             
Meat and Poultry  
HomeRecipes and CookingMeat and PoultryMaqluba Up-Side-Down Chicken
  Advanced Search

Maqluba Up-Side-Down Chicken    

Maqluba Up-Side-Down Chicken

This one-pan traditional Middle Eastern dish is great for Friday night and even for leftovers. I made it with chicken, but it can be made with meat or lamb.


Preparation Time: 30 minutes 

Cooking Time: 40 minutes 

Level of Difficulty: Easy to Medium 

Kashrut Type: Meat 




(This recipe makes 6 servings) 


Extra virgin olive oil 

1 small onion, chopped 

1 whole chicken, cut in 8 sections 

1 teaspoon paprika 

1 teaspoon turmeric 

1 teaspoon baharat (spice mix) or curry spice blend 

½ teaspoon salt 

1 small eggplant, sliced (salted and rinsed) 

1 small head cauliflower, checked for bugs and cut into florets 

1½ cups raw rice 

3 cups chicken or vegetable broth 

2 tablespoons pine nuts, toasted 

2 tablespoons chopped cilantro 

Lemon wedges 




1. Season chicken with salt and pepper.  


2. In a large Dutch oven lightly coated with extra virgin olive oil and over medium-high heat, brown chicken, skin side down until caramelized and crispy. Transfer chicken to a platter. 


3. Add onion, spices, eggplant, and cauliflower to the pan. Be sure to season vegetables with salt and pepper. Cook, stirring occasionally until vegetables are lightly browned and caramelized. 


4. Add chicken back to the pan, trying to push chicken down to the bottom of the pan with vegetables on top. 


5. Place rice over the vegetables, then cover with broth. Cover the pot and cook on low for about 40 minutes. 


6. Allow to cool for about 10 minutes. 


7. Place a large plate on top of the pot and turn it upside down. Remove pot and sprinkle with toasted pine nuts and cilantro. Serve with lemon wedges. 


Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos.  Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us. 


New Comment    New Comment
   See More Articles By JamieGeller .com
   Read more about Meat and Poultry

Top of article    Top of article       Email This Article    Email This Article          Share to Facebook       Print version    Print version

 Join the distribution list Join the distribution list
If you would like to receive other related articles or Breslev.co.il features via e-mail, please enter your e-mail address here:


 Related Articles Related Articles

Mexican Skirt Steak with Corn               Pomegranate Honey Chicken               Hawaiian Sheet Pan Chicken
 Mexican Skirt Steak with Corn  Pomegranate Honey Chicken  Hawaiian Sheet Pan Chicken

  0 Talkbacks for this article     

Add Your CommentAdd Your Comment    Add Your Comment    

In Honor of:    In Memory of:
Like What You Read?
Help Breslev Israel spread the light of Rebbe Nachman
across the globe, and be a partner in making a better world.
Click here to support Breslev.co.il
 Products of the Day Products of the Day
Back  1 2 3  Next
Back  1 2 3  Next
 Most talked about Most talked about
Up  1 2 3  Down
 Most read Most read
Up  1 2 3  Down
 Facebook Facebook
 Mailing List Mailing List
Subscribe Here:   


open toolbar