Maqluba with Cauliflower, Eggplant & Potatoes

Ingredients

• 1 medium chicken, cut into pieces (or boneless skinless chicken breast strips)
• 3 cups rice
• 3 potatoes
• 2 eggplants
• 1 head cauliflower
• 1 onion, diced
• Spices: bay leaf + cinnamon stick
• 2 tablespoons salt
• 1 teaspoon mixed spice
• 3 tablespoons curry powder
• 2 tablespoons vegetable oil
• Water
• Nuts or fried kernels for garnish - optional
• For more of Neda’s tasty recipes, see: Honeycomb rolls stuffed with musakhan chicken

Method

1. Fry the finely chopped onion in 1 tablespoon of oil until soft, then add the chicken with the whole spices and fry briefly.
2. When the chicken pieces start to brown, add enough water to cover the chicken and simmer until cooked through.
3. Soak the rice for at least 30 minutes, then drain. Toss the rice with the remaining spices (including curry) and 2 tablespoons of salt, stir lightly, and set aside.
   Timers: 30 min
4. Fry the potato slices, then fry the eggplant and the cauliflower pieces.
5. When the chicken is cooked, remove it from the broth, drain the broth and lightly fry the chicken pieces until slightly browned.
6. Prepare a fairly wide pot for layering all the ingredients. Put a little of the rice in the bottom of the pot, then layer the fried ingredients: start with the chicken, then spread the potatoes over it, then the cauliflower, then the eggplant. Finally, add the remaining rice on top and pour the strained chicken broth (free of whole spices) over the rice until it just covers it.
7. Place the pot on the heat. After it comes to a boil and the rice begins to absorb the liquid, reduce the heat to the lowest setting and cover the pot.
8. Leave the maqluba to cook gently until the rice is fully done.
9. Garnish the maqluba with nuts as desired.