Maqloob (Middle Eastern Layered Chicken and Rice Dish)

Start by boiling the chicken for about 15 minutes, then remove the chicken from the broth. Clean and cut all the vegetables (cauliflower, eggplant, green beans, potatoes, carrots, onion). Fry all the cut vegetables in oil. Lastly, fry the chicken pieces until golden. Wash and soak the basmati rice for about 30 minutes.

To assemble, get a large pot and add about 4 tablespoons of oil to the bottom. Add 2 diced tomatoes. Then, start layering: first the fried chicken, and then all the fried vegetables on top of the chicken.

For the rice, put a pot on the stove with about 4 tablespoons of oil. Drain the soaked rice and add it to the oil. Add all the spices (curry powder, chicken bouillon, allspice, turmeric, black pepper, cumin, salt) and sauté the rice for a couple of minutes. Then, add the 2 cups of chicken broth and 1 cup of water to the rice and mix. Transfer this seasoned rice mixture on top of the vegetables in the large pot.

Place the pot on the stove over high heat for 10 minutes, then lower the heat to very low and let it cook for 40 to 50 minutes. Once done, carefully flip the maqloob onto a large serving plate and top with toasted almonds and fresh parsley.