Step 1

Start by cutting the whole chicken into pieces. You can buthcer it or simply cut into 4 pieces (I like using a whole chicken as part of respecting the animal, but you can defiantly buy 4-6 chicken thighs instead).

Step 2

Soak the rice in water for an hour. Drain and keep aside.

Step 3

Slice the onions and the garlic as thin as you can.

Step 4

In a heavy pot on medium heat, add olive oil. Add the onions and the garlic and cook for 4-5 min, stirring constantly.

Step 5

Add the chicken, spices and salt. Cook for 8-10 min, stirring constantly.

Step 6

Cover the chicken with water and cook on low heat for about 45 min. After 45 min cooking, remove the chicken from the pot and keep the water (broth). We will use it later as the water to cook the Maqluba.

Step 7

Slice the carrots, zucchini, potatoes and eggplant into 1 inch thickness pieces.

Step 8

Separate the cauliflower into small-medium size pieces.

Step 9

In a deep pan, heat up the neutral oil.

Step 10

Fry each veggie separately until lightly golden. Set aside on a paper towel in between batches to get rid of excess of oil.

Step 11

Slice the tomatoes into 1/2 inch thickness slices.

Step 12

In a pot arrange the ingredients in the following order, creating layer after layer: start by placing tomato slice in the bottom of the pot, cover the whole bottom. Add a layer of stuffed grape leaves. Add a layer of each veggie separately. Add a layer of chicken. Add a layer of rice.

Step 13

Cover the pot with the broth you cooked the chicken in.

Step 14

Bring to boil, then reduce the heat, cover with a lid, and cook for 40 min.

Step 15

Close the heat and let the pot sit for 20-25 min before flipping upside down.

Step 16

Get a big plate and place on top of the pot. Carefully, holding the handles and plate simultaneously, flip the pot over. Slowly remove the pot.

Step 17

Here you got your Maqluba. So much fun.

Step 18

YASSS!