Eggplant Maqluba with Chicken

Ingredients

Chicken

• 1 chicken, quartered, soaked in vinegar, lemon and oil
• 1 onion
• 2 garlic cloves
• 5 cardamom pods
• 2 bay leaves
• 2 cinnamon sticks
• 5 cloves
• 1 stock cube
• Black pepper and salt to taste
• 1 1/2 tbsp turmeric
• 1 1/2 tbsp cinnamon
• 1/4 cup vegetable oil

Vegetables and rice

• 2 large tomatoes, sliced into rounds
• 2 large potatoes, sliced into rounds
• 2 eggplants, peeled, sliced and fried
• 1/2 cup of the frying oil
• 400 g Egyptian rice, soaked, washed and well drained

Method

1. Brown the chicken on one side, add the stock spices, flip, add about 2 liters boiling water and simmer until cooked (I like it well done, so an hour and a half).
2. Strain the stock and choose a pot suited to the quantity so the rice stays fluffy and flips easily (granite pots work well).
3. Layer the chicken at the bottom, then the tomatoes, potatoes, eggplant and rice. Pour the stock over the rice to 1 cm above, cover and boil on high heat. Add the frying oil, check the salt, and once the water is absorbed leave on low heat about 20 minutes. Serve with Arabic salad and yogurt.