Chicken Makloubeh

Ingredients

• Chicken Thighs (Bone-in)

  750 g

  $3.15

• Basmati rice

  400 g

  $1.04

• Eggplant / Aubergine

  1 large

  $1.20

• Cauliflower

  0.5 head

  $1.10

• Onions

  1 medium

  $0.30

• Olive oil

  3 tbsp

  $0.29

• Baharat Spice Blend

  1 tbsp

  $0.40

• Turmeric

  1 tsp

  $0.11

• Salt

  1 tsp

  $0.00

• Prepared Chicken Broth

  750 ml

  $1.42

• Pine Nuts

  30 g

  $1.35

• Greek Plain Yogurt

  100 g

  $0.46

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Basmati rice for Rice (1:1) — Long-grain white rice cooks the same way

Preparation

1. 1

   Toss sliced eggplant and cauliflower florets with 2 tablespoons olive oil and roast at 200°C for 25 minutes until browned.

2. 2

   In a large heavy-bottomed pot, heat remaining oil and sear the chicken thighs and diced onion with baharat, turmeric, and salt until deeply golden.

3. 3

   Remove the chicken briefly and line the base of the pot with the seared chicken, followed by a layer of roasted vegetables.

4. 4

   Spread the rinsed and drained basmati rice evenly over the vegetables, then gently pour the hot chicken broth over the back of a spoon to keep layers intact.

5. 5

   Cover tightly with a lid, bring to a boil, then reduce heat to very low and simmer undisturbed for 30 minutes.

6. 6

   Let rest off heat for 10 minutes, place a wide serving platter over the pot, and invert with a swift flip before lifting the pot to reveal the cake.

7. 7

   Garnish with toasted pine nuts and serve with cool Greek yogurt on the side.