Chicken Maqluba

Heat 2 tablespoons of oil in a pot over medium heat. Add 1 tablespoon of finely chopped garlic and sauté for 1 minute until fragrant. Add 1 small chopped onion and sauté for 1-2 minutes until softened.

Keep the flame low. Add 1 or 2 bay leaves, 1 cinnamon stick, 2 teaspoons of Arabic spice mix, 1/4 teaspoon turmeric powder, 1 teaspoon paprika, 1 teaspoon pepper powder, and 2 teaspoons of salt. Stir until combined and fragrant, about 30 seconds.

Add 750g of chicken pieces to the pot. Mix well to coat the chicken with the spices. Sear each side for 2-3 minutes until lightly browned.

Pour in 5 cups of hot water. Check the salt and add more if needed. Bring to a boil, then reduce heat to medium-low, cover, and cook for 20-25 minutes, or until the chicken is cooked through.

Once the chicken is done, carefully remove the chicken pieces from the stock. Strain the stock and keep it aside for later use.

Peel and slice 2 eggplants and 1 large potato into 1/4-inch thick rounds. You can add other vegetables like carrots or cauliflower if desired.

Heat oil for deep frying in a pan. Fry the potato slices until golden brown on both sides. Remove and drain excess oil. Then, fry the eggplant slices until golden brown and tender. Remove and drain excess oil.

Wash 2 cups of basmati rice and soak it in water for 30 minutes.

Drain the soaked rice. In a pot, add 1-2 teaspoons of oil (skip if using a non-stick pan). Arrange 2 sliced tomatoes as a layer at the bottom of the pot. Layer the fried eggplant slices over the tomatoes. Place the cooked chicken pieces on top of the eggplant. Add the fried potato slices over the chicken. Add half of the seasoned rice (mixed with 1 tsp salt and 1 tsp pepper powder, and 1.5 tbsp tomato paste) over the vegetables and chicken, pressing gently to level it. Add the remaining rice on top. Pour the reserved stock (about 5 cups) slowly over the rice, ensuring the liquid is about 1/2 inch above the rice. Remove the small plate if used for pouring. Cook uncovered on high flame for 10 minutes, or until it starts boiling. Then, reduce the flame to low, cover the pot, and cook for 30-35 minutes, or until the rice is cooked and the water is absorbed.

Let the maqluba cool down for 10-15 minutes after cooking. Carefully place a serving dish over the pot and invert it to release the maqluba. Some parts might stick to the pan, which is normal.

Decorate the top of the maqluba with fried almonds.