Fry the chicken in a pan until golden brown.

Fry the eggplant and potatoes. Peel the garlic and slice the tomatoes.

Once the chicken is cooked, arrange it at the bottom of a large pot. Add the potatoes, garlic, eggplant, and tomatoes on top.

Add the rice, then pour in enough of the chicken cooking liquid to cover the rice.

Cover and cook until the rice is tender. Serve hot with salad and yogurt. Enjoy!