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Jordanian Maklouba Chicken

Sicy chicken rice dish with cauliflower and eggplant garnished with pine nuts

Jordanian Maklouba Chicken


1 whole chickens, skinned and cut into 8 pieces
1 1/2 cup cooking oil
1/2 Tsp fresh nutmeg
1/2 Tsp allspice
1/2 Tsp cumin powder
2 saffron threads
1 cinnamon sticks
2 whole cardamom seeds
3 cups water
Salt and pepper to taste
1/2 head cauliflower, cut into small pieces
1/2 large eggplant, peeled, cubed, and salted; make sure to place in a colander so water can drain
1 onions, finly chopped
2 cups rice
Toasted pine nuts, for garnish


  1. In a large saucepan, brown both sides of the chicken pieces in 1/2 cup of hot oil, once browned, add onions, nutmeg, allspice, cumin powder, salt and pepper, saffron, cinnamon sticks and cardamom seeds cook for another 2-3 minutes.
  2. Add water, rice then bring to a boil and simmer on a low heat stirring occasionally, for about 20 minutes until rice is cooked and the water is mostly evaporated.
  3. Heat 1 cup of oil too hot in a frying pan and fry the cauliflower and eggplant until lightly golden then set aside and let drain on paper towels.
  4. In another pot layer the fried cauliflower and eggplant then add on top the chicken and rice mixture and cook on a low heat for about 5-10 minutes for the flavours to merge.
  5. Flip the pot onto a serving plate while slowly removing the pot leaving the cauliflower eggplant on top, then garnish with pine nuts.

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