Maqluba with Chicken

Ingredients

• 🍗Chicken pieces1 kg
• 🍚Long-grain rice3 cups
• 🍆Eggplant2 medium
• 🥔Potatoes3 medium
• 🧅Onions3 large
• 🫒Ghee or vegetable oil1 cup
• 🍲Chicken broth6 cups
• 🍅Tomato paste2 tablespoons
• 🌶️Allspice1 teaspoon
• 🌶️Black pepper1 teaspoon
• 🧂Saltto taste
• 🧄Garlic cloves4 cloves
• 🌰Pine nuts1/2 cup

Method

1. 1Cut eggplant and potatoes into thin slices and fry in ghee until golden; set aside.
2. 2Fry sliced onions in the same ghee until caramelized; set aside.
3. 3Season chicken pieces with salt, pepper, and allspice, then fry in ghee until golden on all sides.
4. 4Rinse rice and cook in chicken broth with tomato paste, garlic, and spices until partially cooked (about 10 minutes).
5. 5In a large pot, layer the fried vegetables and chicken, then top with the partially cooked rice.
6. 6Cover the pot tightly with foil and a lid, then cook on medium heat for 20-25 minutes until rice is fully cooked.
7. 7Toast pine nuts in a dry pan until golden.
8. 8Carefully invert the pot onto a large serving platter so the crispy vegetable layer is on top.
9. 9Garnish with toasted pine nuts and fried onions before serving.