Chicken and Eggplant Maqluba (Upside-Down Rice)

Ingredients

• soaked rice 2.5 cup
• chicken, cut into pieces 1 kg
• eggplant, sliced and fried 2 piece
• Maqluba spices (cinnamon, cardamom, allspice) 1 tbsp
• toasted pine nuts 0.25 cup
• oil for frying 1 cup
• salt 1 tsp

Instructions

1. 1

   Slice the eggplant, sprinkle with a little salt to draw out bitterness, then fry in hot oil until softened and golden brown.

2. 2

   Boil the chicken with the spices until cooked through, and reserve the broth.

3. 3

   In a pot, layer the fried eggplant at the bottom, followed by the chicken, and then top with the soaked rice.

4. 4

   Pour the chicken broth over the rice until covered, and let it cook on low heat until the liquid is fully absorbed.

5. 5

   Carefully flip the pot upside down onto a large serving platter, and garnish with toasted pine nuts.