Potato and Eggplant Maqluba

Zahra Al-TamimiCozinheiro

Ingredientes

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

Passos

1. 1

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

   Utensílios necessários:

   Panela

   10 minutos
2. 2

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

   Utensílios necessários:

   Frigideira

   5 minutos
3. 3

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

   2 minutos
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 minutos
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 minutos

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Berinjelapor 100g

Energia25 kcal

Proteínas1 g

Gordura Total0.2 g

Carboidratos5.9 g

Fibra Alimentar3 g

Açúcares Totais3.2 g

Especiarias mistaspor 100g

Energia350 kcal

Proteínas10 g

Gordura Total15 g

Carboidratos60 g

Fibra Alimentar20 g

Currypor 100g

Energia325 kcal

Proteínas12 g

Gordura Total9 g

Carboidratos65 g

Fibra Alimentar25 g

Açúcares Totais3 g

Especiarias de frangopor 100g

Energia350 kcal

Proteínas10 g

Gordura Total15 g

Carboidratos50 g

Fibra Alimentar5 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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