Chicken Maklouba with Eggplant
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: here
Step 11 Min
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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.
Step 2 of 7
Deep fry eggplant slices until they become golden in color. Set aside.
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.
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.
Step 5 of 7
Pour 5½ cups of chicken stock, add to it MAGGI® Chicken Bouillon cubes and salt. Stir on low heat till MAGGI® Chicken Bouillon cubes dissolve.
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.
Step 7 of 7
Turn pot upside down on a serving platter and garnish with fried pine nuts.