This is a traditional Middle Eastern dish that I read about and had to try. It works great for Friday night and even for leftovers. It does take a bit of work, but is easier than it sounds. I made it with chicken, but it can be made with meat or lamb and would be amazing.
- Cook Time
- Prep Time
- Extra virgin olive oil
- 1 small onion, chopped
- 1 whole chicken, cut in ⅛ths
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon baharat (spice mix) or curry
- ½ teaspoon salt
- 1 small eggplant, sliced (salted and rinsed)
- 1 small head cauliflower, cut into florets
- 1½ cups raw rice
- 3 cups chicken or vegetable broth
- 2 tablespoons pine nuts, toasted
- 2 tablespoons chopped cilantro
- Lemon wedges
1. Season chicken with salt and pepper. In a large Dutch oven lightly coated with evoo and over medium-high heat, brown chicken, skin side down until caramelized and crispy. Transfer chicken to a platter.
2. Add onion, spices, eggplant and cauliflower to the pan. Be sure to season vegetables with salt and pepper. Cook, stirring occasionally until vegetables are lightly browned and caramelized.
3. Add chicken back to the pan, trying to push chicken down to the bottom of the pan with vegetables on top.
4. Place rice over the vegetables, then cover with broth. Cover the pot and cook on low for about 40 minutes.
6. Allow to cool for about 10 minutes.
7. Place a large plate on top of the pot and turn it upside down. Remove pot and sprinkle with toasted pine nuts and cilantro. Serve with lemon wedges.