Broth Preparation: In a large pot, combine 6 cups of water and the chicken pieces. Bring to a boil, then simmer for 20 minutes, skimming off any foam. Add the onion, bay leaf, cinnamon stick, cardamom pods, cinnamon powder, turmeric, 7-spice powder, white and black pepper powder, salt, and coriander. Cover and simmer on medium heat for 30 to 45 minutes. Strain, retaining the chicken pieces and discarding the vegetables.
Rice Preparation: Rinse the Calrose rice in cold water until clear. Soak in cold water for 30 minutes, then drain.
Vegetable Frying: Heat vegetable oil in a shallow pot over medium-high heat. Fry the eggplant slices until golden-brown, then transfer to a paper towel-lined plate. Repeat with cauliflower and potatoes.
Assembling Maqlooba: In a large non-stick pot, layer a third of the rice at the bottom. Add half the fried eggplant, cauliflower, and potato slices, and then half the cooked chicken. Repeat the layers, ending with rice on top. Pour the chicken broth over the layers until 2 cm above the rice level, adding more water if necessary, and sprinkle 4 tsp of salt. Bring to a boil, then simmer on low heat for about 45 minutes or until the rice is cooked.
Serving: Let the pot cool for 5 minutes. Place a large plate over the pot and carefully flip it upside down. Allow settling for a few minutes before removing the pot. Garnish the Maqlooba with toasted almonds and fresh parsley before serving.