Maqluba

Prepare the Vegetables and Chicken

Heat the vegetable oil in a large skillet over medium heat.

Fry the sliced eggplant and potato in batches until golden brown and tender. Remove and drain on paper towels.

In the same skillet, add the chopped onion and cook until softened, about 5 minutes.

Stir in the minced garlic and cook for another minute.

Add the chicken pieces to the skillet and brown on all sides.

Add the diced tomatoes, ground cumin, ground coriander, ground turmeric, ground cinnamon, black pepper, and salt. Mix well.

Pour in enough chicken broth or water to cover the chicken. Bring to a boil.

Reduce heat to low, cover, and simmer for about 30-40 minutes, or until the chicken is cooked through and tender.

Assemble the Maqluba

In a large, heavy-bottomed pot, layer the cooked potato and eggplant slices on the bottom.

Place the cooked chicken and tomato mixture on top of the vegetables.

Spread the rinsed rice evenly over the chicken and vegetables.

Pour enough chicken broth or water over the rice to just cover it.

Cover the pot with a tight-fitting lid and cook over low heat for 30-40 minutes, or until the rice is fully cooked and the liquid is absorbed.

Finish and Serve

Allow the pot to sit, covered, for about 10 minutes after cooking.

Carefully invert the pot onto a large serving platter to release the Maqluba.

Garnish with toasted almonds or pine nuts and chopped fresh parsley.