Maqluba

Ingredients

• 1 cup of short grain rice, washed, soaked for 10 minutes, and strained
• 2 bone-in skin on chicken legs and thighs
• 1–2 medium eggplants
• 1 small yellow or white onion
• 1 tomato, optional
• Vegetable oil for frying
• Salt and black pepper to taste
• 1/2 tablespoon allspice
• 1/2 tablespoon turmeric
• 1/2 cube of chicken bouillon, optional

Instructions

1. 1

   Cut eggplant into ½-inch rounds and place in a bowl. Salt generously and cover with cold water. Let rest for 30 minutes to draw out moisture for better frying.

2. 2

   Prepare chicken broth: Heat 1 tablespoon vegetable oil in your Perfect Pot. Place chicken skin-side down and brown. Remove. Add diced onion to the pot and saute until golden. Return chicken to the pot and add 2 cups boiling water. Season with chicken bouillon, salt, and pepper. Bring to a boil, cover, and simmer on medium-low for 45 minutes.

3. 3

   Drain and thoroughly dry eggplant. Add vegetable oil to your Titanium Always Pan Pro and fry eggplant until golden brown.

4. 4

   Layer ingredients in the Perfect Pot. Start with thinly sliced tomatoes on bottom, add ¼ cup rice, half the fried eggplant, and boiled chicken thighs. Sprinkle half the allspice, turmeric, and a pinch of salt. Add remaining eggplant, rice and seasonings. Pour chicken broth over ingredients until rice is just covered (about 1½ cups).

5. 5

   Bring everything to boil over medium heat. Taste, and adjust salt if needed (liquid should be slightly salty). Reduce heat to low, cover, and cook for 20 to 30 minutes or until rice is fully cooked.

6. 6

   Turn off heat and let rest, uncovered, for 5 minutes.

7. 7

   Flip onto a serving plate, serve, and enjoy!