This traditional recipe for Mukloubi with Chicken is from Almond Bar voted Australia's Favourite Middle Eastern Restaurant in the 2009 I love FOOD awards.
To cook the chicken, place the chicken, with the All spice, celery, lemon, onion, leaves, salt, pepper, and cinnamon stick into a pot and cover chicken with enough water to come about 1cm above the chicken breast.
Place on high heat and cook for about 10 minutes until the stock boils, then place on low heat and cook for about 20 minutes.
Check that the chicken is cooked by cutting a small incision into the breast. Once white, remove the chicken from the stock and set aside.
Add Oil, cinnamon powder and rice to the stock and cook on a low heat for about 25 minutes until the rice is cooked, stirring often to ensure the rice does not stick to the bottom of the pot.
Once the rice is cooked, remove from heat.
Shallow or deep fry eggplant slices until they are browned on both sides. Drain on paper towel.
In a large bowl that you can invert onto a round serving platter, shred the chicken by hand and place at the bottom of the bowl.
Follow with a layer of all the slices of the fried eggplant, and then the rice.
You may need assistance from another person, place a flat plate that is wider than the bowl on top and flip both of these over to reveal a mound layer of rice, eggplant and chicken.
Serve sprinkled with pine nuts and almonds and yoghurt on the side.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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