Nut-Free Maqluba

Elevate your dinner table with this stunning Nut-Free Maqluba, a mesmerizing Middle Eastern dish that's as delightful to serve as it is to eat. This version of the classic layered feast eliminates nuts, making it a perfect choice for those with allergies or dietary restrictions. Featuring tender chicken thighs, perfectly spiced rice, and a medley of golden-fried vegetables like eggplant, cauliflower, potatoes, and carrots, this one-pot wonder is both hearty and vibrant. The secret to its wow factor lies in the dramatic unveiling: the dish is cooked upside-down and then elegantly flipped onto a platter, revealing beautifully layered ingredients. Seasoned with warming spices like cumin, allspice, and turmeric, and topped with fresh parsley, this recipe promises bold flavors that will transport you straight to the heart of the Levant. Whether you're planning a family dinner or an impressive meal for guests, this nut-free Maqluba is a showstopping centerpiece that everyone can enjoy!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 2 medium Eggplant
• 1 small head Cauliflower
• 3 medium Potatoes
• 2 large Carrot
• 100 ml Olive oil
• 500 grams Chicken thighs
• 1 large Onion
• 2 cups Rice
• 4 cups Chicken stock
• 2 teaspoons Cumin
• 1 teaspoon Allspice
• 1 teaspoon Turmeric
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 large Tomato
• 0.5 cup Fresh parsley

Directions

Step 1

Slice the eggplants into 1 cm thick rounds, lightly salt them, and let them sit for 15 minutes to release moisture.

Step 2

Meanwhile, cut the cauliflower into small florets and slice the potatoes and carrots into 1 cm thick rounds.

Step 3

Heat 50 ml of olive oil in a frying pan over medium heat. Fry the eggplant until golden brown on each side. Drain on paper towels.

Step 4

Using the same pan, fry the cauliflower florets until they are golden brown and set aside. Follow the same process with the potatoes and carrots.

Step 5

In a large pot, heat the remaining 50 ml of olive oil over medium heat. Add the chicken thighs and cook until they are browned on all sides.

Step 6

Remove the chicken from the pot. Add finely chopped onion to the pot and sauté until golden brown.

Step 7

Rinse the rice under cold water until the water runs clear. In a bowl, mix the rice with cumin, allspice, turmeric, salt, and black pepper.

Step 8

Begin layering the ingredients into the same pot used for the chicken: start with slices of tomato on the bottom, followed by a layer of fried eggplant, then chicken, carrots, potatoes, and cauliflower, ending with the spiced rice on top.

Step 9

Pour the chicken stock over the layered ingredients.

Step 10

Place a plate on top of the rice to compact the layers, cover the pot with a lid, bring it to a simmer over medium-high heat, then reduce to low and cook for 60 minutes.

Step 11

Allow the Maqluba to rest for 10 minutes off the heat before inverting the pot onto a large serving platter.

Step 12

Garnish with fresh parsley before serving. Serve warm and enjoy your nut-free Maqluba.

Nutrition Facts

Serving size	4726.5 grams (4726.5g)

Amount per serving	% Daily Value*
Calories	3803

Total Fat 170.40g	218%
Saturated Fat 32.20g	161%
Polyunsaturated Fat 10.20g
Cholesterol 555mg	185%
Sodium 9937mg	432%
Total Carbohydrate 349.60g	127%
Dietary Fiber 62.00g	221%
Total Sugars 81.60g
Protein 228.90g	458%

Vitamin D 35IU	175%
Calcium 638mg	49%
Iron 33mg	182%
Potassium 9129mg	194%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.9%

Protein: 23.8%

Carbs: 36.3%