Maqluba

Method

Cut aubergines and potatoes into thin lengthwise slices, salt lightly and fry in olive oil until golden, then set aside on kitchen paper. Season chicken thighs with salt, pepper, allspice and cinnamon, then brown in the same oil. Fry sliced onions until translucent, add tomato paste and cook for two minutes, then stir in the rice and toast for three minutes. Add chicken stock, bring to a boil, then layer the browned chicken thighs and fried aubergine and potato slices into a heavy-bottomed pot, finishing with the rice mixture on top. Cover tightly, reduce heat to low and steam for thirty-five to forty minutes until the rice is tender and chicken cooked through. Meanwhile, toast the pine nuts until golden. Carefully invert the entire pot onto a large serving platter so the golden vegetables and chicken emerge on top, sprinkle with toasted pine nuts and fresh parsley.