Maqlooba (Rice, Chicken and Eggplant)

Very traditional middle-eastern dish. Most make it with a short grain rice but I only cook with basmati rice. Give it a try, you may prefer it this way also!

Ingredients:

2 whole chickens, skin-on and cut into quarters
2 cups basmati rice, rinsed and left to soak at least 30 minutes
2 large eggplants
2 medium sized onions, divided
3 large cloves garlic, chopped
salt and pepper
oil for frying
2 chicken boullion cubes (optional)
1/2 tsp. black pepper
1/2 tsp. tumeric powder
1/2 tsp. garam marsala (optional)
1/2 to 1 tsp. ground cinnamon (it depends on your personal taste)
1/4 tsp. ground cumin
1/2 tsp. ground allspice


Preparation:

• Peel and slice eggplant into 1/2" thick slices, sprinkle with salt and set aside for 30 minutes or longer.
• Rinse chicken and place into a large pot, cover with boiling water. Add chicken boullion cubes, a spoon of salt(to taste), 1/2 tsp. black pepper and one onion, quartered. Bring back to a boil, cover and simmer over low heat for 1 hour 15 minutes or until chicken is done.
  
• Meanwhile, rinse the eggplant and heat about 1 cup oil in a large skillet over medium-high heat. Pat dry the slices with paper towels and add to the oil, frying until dark golden brown, flip and brown the other side. Drain on paper towels and repeat until all eggplant is cooked. Set aside.
  
• When the chicken is done, put into a large pan in a single layer, sprinkle with lots of salt and pepper and broil in the oven, close to the broiler, until the skin is browned and crispy, cover with foil and set aside.
  
• Now put the remaining spices into the chicken broth and adjust the salt, if needed, it should be slightly salty to the taste because the rice needs a good amount of salt to cook properly. Bring a second medium-sized pot and heat over high heat and add 1 tablespoon oil, add the remaining onion, which should be chopped, and saute until golden browned, then add the garlic. Pull the pan off the heat momentarily to arrange the eggplant over the onion in a single layer. Drain the rice and put half over the eggplant layer. Repeat another layer of eggplant and then rice. Put back on the burner and strain the chicken broth over the rice until it is 3/4" above the rice, or about 4 cups broth. Cover and cook over medium heat until water is absorbed and rice is done. Traditionally, you should cover the pot with a large eating tray and flip it over so the eggplant on the bottom is now on top for presentation. Put the chicken on top of the rice and serve with fresh salad and yogurt.
  

Tips:


1. You can also add a couple of sliced potatoes that have been fried until golden brown along with the eggplant and some prepare this dish with cauliflower instead of eggplant.

2. Bring the chicken to a boil, cover and reduce heat until the broth barely boils.Boiling the chicken over high heat makes the white meat tough.Try simmering it over very low heat for a little longer cooking time to get tender white meat.

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