Palestinian maqluba chicken, aubergine and rice
Chicken, golden aubergine and spiced rice cooked in one pot and turned out into a showstopping dome.
- Time1 hr 30
- LevelMedium
- Costabout £0.95 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Salt the aubergine slices, leave for 15 minutes, then pat dry. Brush with 2 tbsp of the oil and roast at 220°C (200°C fan) for 25 minutes, turning once, until golden.
25 min - 2
Meanwhile, put the chicken in a pan with the water, cinnamon stick, bay leaves, onion and 1 tsp salt. Simmer for 25 minutes. Lift out the chicken and keep the stock.
25 min - 3
Soak the rice in warm water for 10 minutes, then drain. Mix with the spices and remaining salt and oil.
- 4
Layer the tomato slices over the base of a deep, heavy pan. Add the chicken, then the aubergine, then the rice. Pour over 400 ml of the stock.
- 5
Bring to the boil, cover and cook on the lowest heat for 30 minutes. Rest for 10 minutes off the heat.
30 min - 6
Run a knife round the edge, place a big plate on top and flip it over. Lift off the pan slowly so the rice holds its dome.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.