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Chicken Maklouba with Eggplant
7 min
Easy
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44 22.1g / 44%
18 20.6g / 18%
38 43.8g / 38%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.
 
MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Chicken Maklouba with Eggplant

(0)
90 Min
Easy

Ingredients

7 Servings

This dish has been optimized for 7 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
1  kilogram
Whole chicken
2  Mediums
Eggplant, peeled and diced
5  tbsp
Vegetable oil
350  g
Minced lamb
3  cups
Basmati rice
2  cubes
MAGGI® Vegetable Bouillon
0.5  cup
Nuts, pine nuts, dried

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Nutrition Value

Carbohydrates
20.66 g
Energy
460.32 kcal
Fats
22.19 g
Protein
43.81 g
Information per serving

Instruction

90 Minutes
  • Step 1

    1 Min
    Boil chicken in water for 50 mins or until it becomes tender. Remove skin and bones and flake into thick flakes.
  • Step 2

    1 Min
    Deep fry eggplant slices until they become golden in color. Set aside.
  • Step 3

    1 Min
    Heat remaining 5 tablespoons of oil in a pot and fry minced meat for 5 mins or until it becomes brown in color and well cooked.
  • Step 4

    1 Min
    Arrange fried eggplant slices on top of cooked meat in the same pot then add a layer of shredded chicken and flakes, finally add the rice on top.
  • Step 5

    1 Min
    Pour 5½ cups of chicken stock, add to it MAGGI® Vegetable Bouillon cubes and salt. Stir on low heat till MAGGI® Vegetable Bouillon cubes dissolve.
  • Step 6

    1 Min
    Add the prepared stock to the rice and bring to boil. Cover and let it simmer on low heat for 25-30 mins or until rice is cooked.
  • Step 7

    1 Min
    Turn pot upside down on a serving platter and garnish with fried pine nuts.
Chicken Maklouba with Eggplant

Step 1 of 7

Boil chicken in water for 50 mins or until it becomes tender. Remove skin and bones and flake into thick flakes.

Chicken Maklouba with Eggplant

Step 2 of 7

Deep fry eggplant slices until they become golden in color. Set aside.

Chicken Maklouba with Eggplant

Step 3 of 7

Heat remaining 5 tablespoons of oil in a pot and fry minced meat for 5 mins or until it becomes brown in color and well cooked.

Chicken Maklouba with Eggplant

Step 4 of 7

Arrange fried eggplant slices on top of cooked meat in the same pot then add a layer of shredded chicken and flakes, finally add the rice on top.

Chicken Maklouba with Eggplant

Step 5 of 7

Pour 5½ cups of chicken stock, add to it MAGGI® Vegetable Bouillon cubes and salt. Stir on low heat till MAGGI® Vegetable Bouillon cubes dissolve.

Chicken Maklouba with Eggplant

Step 6 of 7

Add the prepared stock to the rice and bring to boil. Cover and let it simmer on low heat for 25-30 mins or until rice is cooked.

Chicken Maklouba with Eggplant

Step 7 of 7

Turn pot upside down on a serving platter and garnish with fried pine nuts.

Recipe PDF