Maqluba is a showstopping dish from Jordanian and Levantine cuisine. Fried eggplant, chicken, and rice are layered in one pot, then inverted onto a serving platter just before serving. The name means “upside down,” and the presentation makes the dish memorable.
Put the chicken thighs in a pot with the onion and water. Cover and simmer over medium heat for 30 minutes. Add the allspice, cinnamon, and salt, then reserve the cooking broth.
Using a small amount of oil, fry the eggplant, potatoes, and cauliflower separately over medium heat until browned on all sides.
Arrange the chicken on the bottom of a large pot. Layer the fried vegetables on top, then add the rinsed rice.
Add enough of the reserved broth to cover the rice. Cover the pot and cook over low heat for 30 minutes, until the rice is tender.
Let the pot rest for 10 minutes, then carefully turn it upside down onto a large serving platter.
Garnish with toasted almonds and pine nuts and serve hot.
Store in a covered container in the refrigerator for up to 3 days. Reheat in the oven or by steaming to preserve the texture.
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