Description
A dramatic Palestinian dish of layered chicken, rice, and fried vegetables, flipped for stunning presentation.
Ingredients
- 1 whole chicken (3 lbs), cut into 6–8 pieces
- 1 large onion, quartered
- 6–8 cardamom pods
- 2 bay leaves
- Salt, to taste
- Water, to cover
- 2 medium eggplants, sliced into rounds
- 1 medium cauliflower head, cut into florets
- 2 medium potatoes, peeled and sliced
- 2 medium carrots, sliced into rounds
- 3 tablespoons vegetable oil (for frying)
- 3 cups basmati rice, rinsed and soaked 30 minutes
- 5 cups chicken broth (reserved from boiling chicken)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- ½ teaspoon black pepper
- ½ cup toasted almonds or pine nuts
- 2 tablespoons fresh parsley, chopped
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Instructions
- 1. Place chicken pieces, onion, bay leaves, cardamom, and salt in a large stockpot. Cover with water and bring to a boil.
- 2. Skim foam off the surface, then lower heat and simmer for about 40 minutes until chicken is tender.
- 3. Strain the broth, reserving at least 5 cups.
- 4. Slice and prepare vegetables. Heat oil in a pan and fry each type of vegetable until golden. Drain on paper towels.
- 5. Pat dry chicken and rub with spice mixture. Brown in a skillet with a drizzle of olive oil.
- 6. In a deep pot, layer browned chicken, then fried vegetables, followed by soaked rice.
- 7. Pour reserved broth over the rice, cover, and bring to a boil. Reduce heat and simmer for 35–40 minutes.
- 8. Let rest for 10 minutes, then flip onto a serving platter.
- 9. Garnish with nuts and parsley, and serve hot.