Ingredients
Original recipe: 6 servings. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 700 gBoneless skinless chicken thighs, cut into 4-cm pieces
- 600 gEggplant, sliced into 1-cm rounds
- 350 gDry basmati rice, rinsed
- 150 gOnion, sliced
- 250 gTomatoes, sliced
- 4 tbspOlive oil, divided
- 1 tspGround allspice
- ½ tspGround cinnamon
- ½ tspGround turmeric
- 1 tspFine salt
- ¼ tspBlack pepper
- 750 mlWater
- 15 gParsley, chopped
Make it
- Heat the oven to 220°C/425°F. Toss the eggplant with 2 tablespoons of oil, spread on a tray and roast for 20–25 minutes, turning once, until softened and lightly golden.
- Heat 1 tablespoon of oil in a heavy 22-cm pot. Brown the chicken and onion for 8 minutes, turning frequently; the chicken will finish later. Transfer them to a bowl and wipe away any burnt bits from the pot.
- Coat the pot base with the remaining oil. Layer in the tomato slices, chicken and onions, then the eggplant and uncooked rinsed rice. Stir the allspice, cinnamon, turmeric, salt and pepper into the water and pour it gently down the side.
- Bring just to a boil, cover tightly and cook on very low heat for 25–30 minutes, until the rice is tender and the chicken reaches 74°C/165°F. If the rice is firm, add 2–3 tablespoons hot water and cook a little longer.
- Rest off the heat, covered, for 15 minutes. Run a spatula around the inside edge, place a large rimmed serving platter over the pot and invert carefully using oven gloves. Wait 1 minute before lifting the pot; scatter with parsley.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.