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

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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-inspired one-pot recipe, ready in about 60 minutes, pairs chicken thighs, basmati rice, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.

Prep: 25 min Cook: 35 min Serves 4 Palestinian cuisine 520 cal/serving

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Ingredients

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

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Instructions

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.
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.
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.