Soy-Free Maqluba
Discover the rich flavors of the Middle East with this Soy-Free Maqluba, a stunning one-pot dish that flips the script—literally! Perfect for those avoiding soy, this recipe layers tender chicken thighs, perfectly roasted eggplant, potatoes, and cauliflower, juicy tomatoes, and aromatic spiced rice, all cooked together in a fragrant blend of allspice, cumin, and cinnamon. This hearty, gluten-free meal comes alive with the dramatic "flip" unveiling its beautifully stacked layers. Garnished with crunchy almonds and fresh parsley, it’s a show-stopping centerpiece for any dinner table. With a balance of textures, vibrant spices, and wholesome ingredients, this soy-free variation of maqluba is a must-try for anyone craving comfort food with a wow factor! Perfect for family meals or special gatherings, it’s a flavorful feat in just two hours.
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Recipe Information
Ingredients
- 2 medium eggplant
- 2 large potatoes
- 1 medium head cauliflower
- 3 large tomatoes
- 2 cups white rice
- 3 cups chicken broth
- 1.5 pounds chicken thighs
- 1 large onion
- 0.5 cup vegetable oil
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon black pepper
- 1.5 teaspoons salt
- 0.25 cup fresh parsley
- 0.5 cup almonds
- 2 cups water
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants and potatoes into 1/4-inch thick rounds.
Break the cauliflower into medium-sized florets.
Place the eggplants, potatoes, and cauliflower on a baking sheet, toss with a little vegetable oil, and season with salt.
Roast for 20-25 minutes until they start to soften and lightly brown.
Meanwhile, rinse the rice under cold water until clear, then soak it in a bowl of water for 20 minutes, and drain.
In a large pot, heat half of the vegetable oil over medium heat.
Add the chicken thighs and sear until browned on all sides. Remove and set aside.
In the same pot, add the sliced onion and sauté until golden brown.
Stir in allspice, cumin, cinnamon, black pepper, and salt.
Return the seared chicken to the pot. Add 2 cups of water, cover, and simmer for 30 minutes until the chicken is tender.
In a large, deep oven-safe pot or a Dutch oven, layer half of the cooked onions and chicken pieces at the bottom.
Follow the chicken layer with the roasted potato and eggplant slices, cauliflower, and tomato slices.
Spread the rice evenly over the vegetables and chicken.
Pour the chicken broth over the rice and add the remaining onion on top.
Cover the pot tightly with a lid or aluminum foil.
Bake in the preheated oven for 45-50 minutes until the rice is tender and the liquid has been absorbed.
Allow the pot to rest for 10 minutes, then place a large serving platter upside down over the pot and flip them together to reveal the layered dish.
Garnish with sliced almonds and fresh parsley before serving.
Nutrition Facts
Calories |
4331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.8 g | 284% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 68.5 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 7723 mg | 336% | |
| Total Carbohydrate | 358.3 g | 130% | |
| Dietary Fiber | 73.0 g | 261% | |
| Total Sugars | 76.3 g | ||
| Protein | 250.5 g | 501% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 826 mg | 64% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 10768 mg | 229% | |
*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.
