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From pluto 16 years ago
- 2 minutes to make
- Serves 4
Very filling dish with chicken and rice. It also includes eggplant tomatoes and spices. It goes vey well with yogurt or finely choped tomatoes cucumber salad or Greek salad.
Ingredients
- 1- 600 grams of boneless chicken cut in cubes. shopping list
- 2- 2 cups of white rice soaked in coled water for 1 hour and drained. shopping list
- 3- 2 medium size eggplants shopping list
- 4- I large ripe tomatoe peeled and cut in small cubes shopping list
- 5- 3 tea spoons of salt shopping list
- 6- 1 tea spoon of cinamon shopping list
- 7- 1 tea spoon black pepper shopping list
- 8- 1 tea spoon ground anis shopping list
- 9- 1 tea spoon all spice shopping list
- 10- 2 cups of vegitable oil shopping list
- 11- 4 cups of water shopping list
- 12- 1 cup chicken broth. shopping list
- 13- 4 table spoons pine nuts shopping list
- 14- 7 table spoon peeled almonds and halved shopping list
- 15- 1 large onion peeled and chopped finely shopping list
How to make it
- 1- Peel the eggplants and cut lengthwise in 1 inch strips. Place in a large bowl and add water and 5 table spoons of salt.
- 2- Place chicken cubes in a pot with 2 table spoons of vegitable oil and the chopped onion. Add all spices and salt, fry for 5 minutes, cover with 2 cups of water and let simmer for 20 minutes.
- 3- Drain the eggplants, pat dry on a towel and fry in hot vegitable oil until light brown develops. Remove the eggplant slices from the fryer and place on a clean dry kitchen towel or several clean napikins to remove excess oil.
- 4- In a large container place all the chicken cubes, then add the tomato, then the fried eggplant and then add the rice. Add the chicken broth and the water remaining from boiling the chicken cubes.
- 5- The mixture should be covered with liquid about 2 inches.
- 6- Let boil at high heat and then simmer covered tightly at very low heat for 30-45 minutes.
- 7- If rice is not yet cooked, then add a bit more water and keep coverd and simmering under low heat until rice is well done. Switch heat off and let cool for 30 minutes.
- 8- Mean while fry the almonds in 2 table spoons of oil. When slightly browned add the pibne nuts and one table spoon of slat until all are golden brown. DO NOT burn as pine nuts burn easily. set a side to cool in a plate not in the frying pan.
- 9- Place a large serving dish or tray over the rice pot and flip the container over holding the dish tight. Pat on the pot to let everything come down and settle on the plate.
- 10- Remove the container slowly, scrab any remains in the pot and add to the dish. It will look like a cake molded with rice.
- 11- Sprinkle the almonds and the pine nuts over the meat and eggplant which is on top now.
- 12- Cut peices like you do usually with a cake and serve with yogurt or tomatoes salad with mint.
The Rating
Reviewed by 2 people-
Oh My God... this is a recipe from heaven!
berry
in Myrtle Beach loved it
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This was excellent and made such a nice presentation thanks for post love your recipes!
mystic_river1
in Bradenton loved it
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