Nut-Free Maqluba
Experience the rich, layered flavors of the Middle East with this Nut-Free Maqluba recipe, a stunning one-pot dish perfect for family dinners or special occasions. This recipe features a vibrant medley of fried eggplant, cauliflower, potatoes, carrots, tender chicken thighs, and spiced rice infused with cumin, allspice, and turmeric. Unlike traditional versions, this twist excludes nuts, making it safe for those with nut allergies without compromising on flavor. The unique layering technique ensures each ingredient cooks to perfection while locking in aromatic, savory goodness. Once inverted onto a platter, its visually impressive presentation will wow your guests. Ready in under 2 hours, this comforting and allergy-friendly dish is garnished with fresh parsley and served warm—ideal for sharing around the table!
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Recipe Information
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
Instructions
Slice the eggplants into 1 cm thick rounds, lightly salt them, and let them sit for 15 minutes to release moisture.
Meanwhile, cut the cauliflower into small florets and slice the potatoes and carrots into 1 cm thick rounds.
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.
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.
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.
Remove the chicken from the pot. Add finely chopped onion to the pot and sauté until golden brown.
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.
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.
Pour the chicken stock over the layered ingredients.
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.
Allow the Maqluba to rest for 10 minutes off the heat before inverting the pot onto a large serving platter.
Garnish with fresh parsley before serving. Serve warm and enjoy your nut-free Maqluba.
Nutrition Facts
Calories |
3803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.4 g | 218% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 9937 mg | 432% | |
| Total Carbohydrate | 349.6 g | 127% | |
| Dietary Fiber | 62.0 g | 221% | |
| Total Sugars | 81.6 g | ||
| Protein | 228.9 g | 458% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 638 mg | 49% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 9129 mg | 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.
