Eggplant and Chicken Maqluba

Name: Eggplant and Chicken Maqluba
Total time: 3600 s
Ingredients: 2 medium eggplants (about 1 pound/450 grams); 2 chicken thighs (or substitute with beef or lamb as desired, about 1 pound/450 grams); 1 medium potato; 1 medium tomato; 1 onion; 1 head garlic; 2 chicken bouillon cubes; Mixed spices (such as allspice, cinnamon, black pepper, and cumin) to taste

Zizi H. Haidar @zainab_haidar

This dish is well-known in many countries, and now I’m sharing it with you my way.

Zizi H. Haidar @zainab_haidar

This dish is well-known in many countries, and now I’m sharing it with you my way.

Saved

Ingredients

1 hour or more

2medium eggplants (about 1 pound/450 grams)
2chicken thighs (or substitute with beef or lamb as desired, about 1 pound/450 grams)
1medium potato
1medium tomato
1onion
1 headgarlic
2chicken bouillon cubes
Mixed spices (such as allspice, cinnamon, black pepper, and cumin) to taste

Saved

Steps

1 hour or more

1

Wash the chicken and rice thoroughly. Parboil the chicken until halfway cooked. Peel the eggplants and slice them into rounds or lengthwise strips, as you prefer.
2

Slice the remaining vegetables. Cut the garlic cloves with a knife.
3

Fry the eggplant slices in a preheated skillet. At the same time, fry the onion and garlic separately.
4

Drain the rice well, then sprinkle the mixed spices over it and mix until the rice is evenly coated.
5

Prepare the strained chicken broth and pour it over the maqluba. Add salt and the two bouillon cubes, then cook over low heat until done.
6

Once cooked, flip the maqluba onto a serving tray that is larger than the pot. Enjoy!
7

Meanwhile, line the bottom of the baking dish or pot with parchment paper (cut to fit the size of the pot). Layer the ingredients in the following order: 1. Tomato slices 2. Potato slices 3. Eggplant layer 4. Chicken 5. Fried onion and garlic 6. Rice 7. Another layer of eggplant 8. Chicken 9. Final layer of rice