Jordanian Maqluba-Inspired Chicken and Eggplant Rice

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 1 teaspoon kosher salt, divided
• 3 tablespoons olive oil, divided
• 1 large eggplant, sliced into 1/2-inch rounds
• 3 cups cauliflower florets
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground allspice
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 2 cups basmati rice, rinsed
• 3 1/4 cups low-sodium chicken broth
• 1/4 cup toasted sliced almonds
• 1/4 cup chopped parsley

Steps

1. Heat the oven to 425°F (220°C). Toss eggplant and cauliflower with 2 tablespoons oil and 1/2 teaspoon salt; roast for 22 minutes until tender and browned.
2. Season chicken with remaining salt. Heat remaining oil in a Dutch oven and brown chicken for 4 minutes per side; transfer to a plate.
3. Cook onion for 4 minutes, then add garlic, allspice, turmeric, and cinnamon for 30 seconds.
4. Layer half the eggplant in the pot, then chicken, cauliflower, remaining eggplant, and rinsed rice. Pour broth gently over the top.
5. Bring to a simmer, cover tightly, and cook over low heat for 24 minutes until rice is tender and chicken reaches 165°F (74°C). Rest 10 minutes.
6. Invert carefully onto a platter and finish with almonds and parsley.

Allergen note: Contains tree nuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.