Upside-down maqluba with rice, cauliflower, aubergine and chicken

Ingredients

For 1 serving

• Basmati rice60 g
• Chicken breast110 g
• Cauliflower150 g
• Eggplant120 g
• Tomatoes80 g
• Onion40 g
• Turmeric1 teaspoon
• Allspice1 pinch
• Cinnamon1 pinch
• Chicken broth200 ml
• Almonds8 g
• Extra virgin olive oil10 g
• Plain nonfat yogurt80 g
• Saltto taste

Contains: lactose, nuts, celery,

In season: September – November

Method

1. Heat a conventional oven to 220 °C. Break the cauliflower into florets, slice the aubergine about 1 cm thick, toss everything on a tray with most of the oil and a pinch of salt and roast for 20 minutes, until golden.
2. Meanwhile rinse the basmati rice until the water runs clear and heat the chicken stock with a pinch of salt. Cut the chicken into roughly 3 cm pieces, chop the onion and slice the tomatoes.
3. In a deep small pan heat the remaining oil over medium heat and brown the chicken and onion with the turmeric, allspice and cinnamon for 5 minutes, until the chicken is golden; lift it out.
4. Line the bottom of the same pan with the tomato slices, then add the chicken, roasted vegetables and finally the rice, levelling it. Pour in the hot stock.
5. Cover and cook over low heat for 20 minutes without stirring, until the rice has absorbed the stock; turn off the heat and leave covered for 10 minutes so it firms up.
6. Meanwhile toast the almonds in a dry small pan for 2–3 minutes, until golden. Put a plate over the pan, flip it in one firm move and serve with the almonds and yoghurt.