Mo's Family-Style Maqluba with Lemon-Tahini Drizzle

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A beloved Palestinian layered rice dish with chicken, topped with a tangy lemon-tahini sauce, perfect for sharing like Mo's bustling household. This Palestinian one-pot recipe, ready in about 60 minutes, pairs chicken thighs, basmati rice, and tomatoes for a weeknight-friendly dinner. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 10 oz chicken thighs, bone-in, skin-on
• 1 1/2 cups basmati rice
• 2 medium tomatoes, diced
• 1 medium onion, sliced thin
• 3 cloves garlic, minced
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 cinnamon stick
• 2 cups chicken broth

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a heavy pot over medium-high heat. Add 10 oz bone-in chicken thighs skin-side down and cook for 5 minutes until golden, then flip and cook another 5 minutes. Remove chicken and set aside.
2. Step 2: In the same pot, sauté 1 sliced medium onion and 3 minced garlic cloves for 3 minutes until softened. Add 1 1/2 cups basmati rice, 2 cups chicken broth, 1 cinnamon stick, and 2 diced medium tomatoes. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
3. Step 3: Layer the cooked rice with the reserved chicken on top. Cover with a plate and flip the pot upside down onto a serving platter. Drizzle with 3 tbsp tahini mixed with 2 tbsp lemon juice, and garnish with extra lemon wedges. Serve warm.