Eggplant Maqluba with Chicken

Ingredients

• 1 kilogram boneless chicken
• 2 eggplants
• 2 potatoes
• 2 tomatoes
• 2 cups long-grain rice
• 1 teaspoon allspice
• A pinch of black pepper
• Salt

Method

1. Wash the chicken and boil it with aromatics, then slice the eggplant lengthwise, sprinkle it with a little salt, and fry it briefly in oil or roast it in the oven as desired...
2. Also peel the potatoes and cut them into rounds, frying or roasting them; likewise, slice the tomatoes...
3. Prepare a deep pot and put in a little oil and the boiled, deboned chicken, then arrange eggplant slices along the sides to give a beautiful presentation when serving, leaving some eggplant pieces aside for garnish.
4. Add the potatoes and tomatoes, then the washed, soaked rice and cover them with water with a pinch of sweet spice and a pinch of black pepper; each cup of rice will need 2 cups of water.
5. Let the rice simmer over low heat and when it is cooked, pour it onto the serving dish and garnish the maqlouba with the remaining eggplant slices and nuts...
6. Serve the eggplant maqlouba with chicken alongside beaten yogurt.