This is a Lebanese dish. I like it cuz it pretty much has everything in it and it's very flavorful. It seems like a lot of work but it's really worth the time and effort.
Provided by Me chef
Categories Poultry
Time P1DT3h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Boil the chicken and reserve the broth.
- Fry the slices of eggplants until golden and set aside.
- Fry the nuts in the ghee and set aside.
- Soak and rinse the rice and place in a bowl.
- Add the spices and salt to the rice.
- In a pot place slices of tomatoes and eggplant at the bottom until covered.
- Put about 1 cup of the rice over the eggplant and tomatoes.
- Place a few pieces of chicken over the rice.
- Put another layer of eggplants & tomatoes over the chicken.
- Put about another cup of rice over the eggplants & tomatoes .
- Put the rest of the chicken over that.
- Put the rest of the rice over the chicken.
- Place the rest of the eggplants & tomatoes over the rice.
- Pour the chicken broth over the layers of rice, chicken and vegetables.
- Place an inverted plate over the final layer and push it down a little.
- Cook for about 3/4 - 1 hr on med to low heat.
- When done remove the dish and invert the pot over a very large dish and garnish with the fried nuts.
- To be served with a salad or yoghurt.
Nutrition Facts : Calories 537.5, Fat 7.9, SaturatedFat 3.6, Cholesterol 35.3, Sodium 793.6, Carbohydrate 92.8, Fiber 8.8, Sugar 7, Protein 22.8
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