Maqluba with Chicken and Eggplant

Ingredients

Check you have the quantities below.

• 2 lb (900 g) bone-in chicken pieces
• 2 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 2 medium eggplant, sliced
• 1 large onion, sliced
• 2 cups rice, rinsed
• 3 1/2 cups water or chicken broth
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon

Let’s make it

1. Heat oven to 425 F/220 C. Roast eggplant slices brushed with 1 tbsp oil for 20 minutes until browned.
2. In a pot, cook chicken in 2 tbsp oil with onion, salt, and pepper for 10 minutes, then add water or broth and simmer 20 minutes.
3. Layer roasted eggplant, chicken, and rice in the pot. Sprinkle with allspice and cinnamon, then add enough cooking liquid to cover the rice by about 1/2 inch.
4. Cover and cook on low for 25 minutes until rice is tender and chicken reaches 165 F/74 C. Rest 10 minutes, then invert onto a platter.