Chicken Maqlooba Recipe

Chicken Maqlooba Recipe

Main Course

  • 6

    Number of people

  • Affordable


  • Easy


  • Preparation time

  • Cooking time


  • ‎2 ½ cups rinsed and drained basmati rice‎
  • ‎2 chopped medium-sized onions
  • ‎2 tbsp olive oil‎
  • ‎500g minced chicken
  • ‎1 tsp allspice
  • ‎1 tbsp butter‎
  • ‎3 cups simmering chicken stock
  • ‎2 round-sliced tomatoes
  • ‎1 cup cubed eggplants ‎
  • ‎½ cup cubed bell peppers
  • ‎½ cup cubed marrows
  • ‎1 small cauliflower
  • Salt to taste
  • Black pepper to taste
  • ‎¼ cup pine nuts
  • ‎1 handful chopped parsley


In a non-stick pan over medium heat, heat the olive oil then sauté onions for 3-4 minutes.‎

Add minced chicken. Season with allspice, salt and ½ tsp of black pepper. Cook for 15 minutes ‎until the chicken is cooked through.‎

Grease a pot with butter and layer the round-sliced tomatoes in the bottom. Season with salt and ‎black pepper.‎

Pack the sautéed chicken over the tomatoes. Season again with salt and black pepper.‎

Add cauliflower, eggplant, bell pepper and marrow cubes over the meat layer. Season with salt ‎and pepper.‎

Finish with a layer of basmati rice. Season with salt and pepper then pour in the simmering ‎chicken stock.‎

Place the pot on medium heat for 3 minutes. When it starts to boil, cover and cook for 45- 50 ‎minutes.‎

When your Maqlooba is done, place the serving dish over your pot and turn it upside down. ‎

Garnish with pine nuts and chopped parsley then serve.‎

This recipe can be made with