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AED 7 per person Chicken Maklouba with Eggplant

Chicken Maklouba with Eggplant

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  • 20 minutes
  • 1 hour 30 minutes
  • 6-8 persons
  • Lebanese
  • Medium
  • AED 7 per person


  • 1 whole chicken 1kg
  • 2 eggplants or 500g, peeled and cut into slices
  • 1½ cups or 300g vegetable oil for deep frying
  • 5 tablespoons vegetable oil
  • 350g minced meat (lamb or beef)
  • 3 cups or 600g Basmati rice
  • 2 cubes MAGGI® Chicken Stock
  • 1 tablespoon salt
  • ½ cup or 75g pine seeds, fried


  • Boil chicken in water for 50 minutes or until it becomes tender. Remove skin and bones and flake into thick flakes.
  • Deep fry eggplant slices until they become golden in color. Set aside.
  • Heat remaining 5 tablespoons of oil in a pot and fry minced meat for 5 minutes or until it becomes brown in color and well cooked.
  • Arrange fried eggplant slices on top of cooked meat in the same pot then add a layer of shredded chicken and flakes, finally add the rice on top.
  • Put 5½ cups of chicken stock, add to it MAGGI® Chicken Stock cubes and salt. Stir on low heat till MAGGI® Chicken Stock cubes dissolve.
  • Add the prepared stock to the rice and bring to boil. Cover and let it simmer on low heat for 25-30 minutes or until rice is cooked.
  • Turn pot upside down on a serving platter and garnish with fried pine seeds.

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Approximate Price

Make sure not to stir mixture after adding the rice; you can only shake the pot a little.