Begin by cleaning your chicken and cooking it. I like to boil it. Start by placing 2 tbsp of olive oil into a large stock pot. Sear your chicken pieces in it with some whole spices. I use a couple bay leaves, some whole cloves, and cardamom. I also season with a little salt and pepper. Once the chicken is lightly seared, add enough water to cover the chicken fully. Keep in mind you’ll need about 9 cups to cook the rice. Bring the chicken to a boil, skim any foam and add a chopped onion. Cook until interior temp reaches 165 F.

Peel and chop your eggplants and place on a tray. Sprinkle with salt and set aside. The eggplants will release some water. Dry them off and fry until golden brown. Fry the potatoes and set aside.

Once the chicken is done cooking remove it from the broth. Remove the skin and set aside. Pour out all of the frying oil. Using the same frying pan add the chicken skin and the chopped onion. Cook until the skins are browned and the onion is charred. Add the chicken broth and boil for thirty minutes so the broth gets some color. Strain the broth and measure out 8.5 cups of it.

Taste the 8.5 cups of broth and salt to taste. You want it to be slightly saltier than you like your soup. Once you get it to your liking add the rest of the spices. Set aside.

In a large pot layer your potatoes, eggplant, chicken, and finally your rice.

Pour over the measured broth mixed in with the spices and bring the pot to a boil. Once it boils, lower the heat to the lowest it will go and cook for 40 minutes COVERED. After its done cooking, turn off the heat and set the pot aside to rest for another 15 minutes.

Once you’re ready to enjoy, flip your maklouba and serve topped with fried almonds. Serve alongside yogurt and a simple arabic salad. Enjoy!