Palestinian Maklouba with Chicken (Printable)

Layered Palestinian dish with spiced rice, chicken, cauliflower, potatoes, and warm aromatic spices slow-cooked to perfection.

# Ingredient List:

→ Chicken

01 - 2.65 lbs bone-in chicken pieces (legs, thighs, or cut-up whole chicken)
02 - 1 teaspoon salt
03 - 1 teaspoon ground black pepper
04 - 1 tablespoon olive oil

→ Rice

05 - 2 cups basmati rice
06 - 1 tablespoon salt
07 - Water for soaking

→ Vegetables

08 - 1 large head cauliflower, cut into florets
09 - 2 medium potatoes, peeled and sliced 0.4 inch thick
10 - 1 large onion, sliced
11 - Vegetable oil for frying

→ Spices

12 - 2 teaspoons ground cumin
13 - 2 teaspoons ground coriander
14 - 1 ½ teaspoons ground cinnamon
15 - 1 teaspoon ground turmeric
16 - ½ teaspoon ground allspice
17 - ½ teaspoon ground cardamom
18 - 4 bay leaves

→ Broth

19 - 5 cups chicken stock or water

→ Garnish (optional)

20 - ¼ cup toasted pine nuts or slivered almonds
21 - ¼ cup chopped fresh parsley

# Steps:

01 - Rinse the basmati rice thoroughly, then soak in cold water with 1 tablespoon salt for 30 minutes. Drain and set aside.
02 - Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, brown on all sides, approximately 6 minutes, then remove and set aside.
03 - In the same pot, sauté sliced onion until translucent. Add cumin, coriander, cinnamon, turmeric, allspice, cardamom, and bay leaves; cook stirring for 1 minute. Return chicken to the pot, add chicken stock or water, bring to a boil, reduce heat, and simmer for 20 minutes. Remove chicken and reserve broth.
04 - Heat vegetable oil in a deep pan. Fry cauliflower florets and potato slices in batches until golden brown. Drain on paper towels to remove excess oil.
05 - Arrange fried potato slices at the bottom of a heavy-bottomed pot (~5 quart capacity). Layer browned chicken pieces over potatoes, then add fried cauliflower, and finally top with drained rice. Press layers gently to compact.
06 - Pour enough reserved broth over the rice to just cover, about 4 to 5 cups. Place over medium heat until edges bubble, then reduce to low, cover tightly, and simmer for 35 to 40 minutes without lifting the lid.
07 - Turn off heat and allow to rest, covered, for 10 to 15 minutes.
08 - Remove lid, place a large serving platter on top of the pot and quickly invert to unmold. Lift pot gently. Garnish with toasted pine nuts or almonds and chopped parsley. Serve hot.

# Expert Advice:

01 -
  • The inversion moment is genuinely thrilling—your guests will watch in awe as this layered dish emerges perfectly formed.
  • Each bite delivers warm spice, tender chicken, and crispy fried vegetables in one harmonious bite.
  • It's actually easier than it looks, and the reward feels far more impressive than the effort required.
02 -
  • The inversion is less scary if your pot is truly heavy-bottomed and your platter is large and stable—lightweight pans cause the rice to shift and slide out unevenly.
  • Don't skimp on frying the vegetables; this step creates the crispy, golden exterior layer that people remember long after the meal is over.
  • If the bottom feels stuck when you flip, run a thin knife around the edges first, and place a damp kitchen towel under the pot to give you better grip and stability.
03 -
  • Use a pot with a handle you can comfortably grip with two hands and a platter with a slight lip—these small details make the inversion moment feel controlled rather than chaotic.
  • If you're nervous about the flip, practice the motion once without rice inside so you understand the weight and angle that works best for you.
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