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Iraqi maqluba

Name: Iraqi maqluba
Total time: 80 min
Yield: Serves 6
Ingredients: 2 Eggplant; 4 tbsp Olive oil; 600 g Chicken; 1 Onion; 2 cloves Garlic; 1/2 tsp Cinnamon; 1 tsp Turmeric; 1/2 tsp Cumin; 600 ml Stock; 300 g Rice

Preparation time: 1 h 20
Servings: Serves 6

Ingredients

Serves 6

Eggplant — to buy2
Olive oil — to buy4 tbsp
Chicken — to buy600 g
Onion — to buy1
Garlic — to buy2 cloves
Cinnamon — to buy1/2 tsp
Turmeric — to buy1 tsp
Cumin — to buy1/2 tsp
Stock — to buy600 ml
Rice — to buy300 g

Preparation

Fry the aubergine slices in oil until golden on both sides, drain on paper towel.
Brown the chicken in the same oil with the onion, add the garlic, cinnamon, turmeric and cumin, cover with broth and simmer 25 minutes.
In a large pot, first arrange the aubergine slices at the bottom, then the chicken, then spread the rinsed rice on top. Gently pour the cooking broth to cover.
Cover and cook on very low heat 25 minutes without stirring, until the rice is cooked and has absorbed all the liquid.
Let rest 5 minutes, then unmould in one swift motion by flipping the pot onto a large platter — 'maqluba' means 'upside down' in Arabic.