Potato and Eggplant Maqluba

Zahra Al-TamimiChef

Ingredients

• Chicken, washed, skinless and cut into four pieces
  1 Chicken
• Potatoes
  250 grams
• Eggplant
  200 grams
• Chicken broth cube, Maggi
  2 cubes
• Basmati rice, soaked
  2 cups
• Mixed Spices
  1 teaspoon
• Cardamom pods
  3 pods
• Cinnamon stick
  1 stick
• Onions, for boiling the chicken
  2 pieces
• Curry
  1 teaspoon
• Chicken Spices
  1 teaspoon
• Oil for frying the potatoes and eggplant
  0

Steps

1. 1

   In a pot over the heat, boil the chicken with the spices, onions, and chicken broth cube.

   Required Tools:

   Pot

   10 min
2. 2

   Fry the potatoes and eggplant in oil and place them at the bottom of the pot that will be used for cooking.

   Required Tools:

   Frying Pan

   5 min
3. 3

   Drain the chicken and place it on top of the potatoes and eggplant.

   2 min
4. 4

   Drain the rice and place it also on top of the chicken. Dissolve the other broth cube in a little of the chicken boiling water and add it over the rice.

   3 min
5. 5

   Add the necessary amount of chicken boiling water to cook the rice and place the pot over the heat until the rice is cooked.

   10 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Eggplantper 100g

Energy25 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate5.9 g

Dietary Fiber3 g

Total Sugars3.2 g

Mixed Spicesper 100g

Energy350 kcal

Protein10 g

Total Fat15 g

Carbohydrate60 g

Dietary Fiber20 g

Curryper 100g

Energy325 kcal

Protein12 g

Total Fat9 g

Carbohydrate65 g

Dietary Fiber25 g

Total Sugars3 g

Chicken Spicesper 100g

Energy350 kcal

Protein10 g

Total Fat15 g

Carbohydrate50 g

Dietary Fiber5 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags