Maglube with Chicken

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Set aside.

2. 2

   Cut the chicken breast into bite-sized pieces.

3. 3

   Slice the eggplant, potato, and onion into thin rounds.

4. 4

   In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken and set aside.

5. 5

   In the same pot, add the remaining olive oil and sauté the onion slices until they are soft and translucent.

6. 6

   Add the eggplant and potato slices to the pot, and cook until they are slightly tender.

7. 7

   Return the chicken to the pot, and add the ground cumin, ground coriander, salt, and black pepper. Stir to combine.

8. 8

   Layer the rinsed rice over the chicken and vegetables in the pot.

9. 9

   Pour the chicken broth over the rice, ensuring it is evenly distributed.

10. 10

    Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice is fully cooked and the liquid is absorbed.

11. 11

    Once cooked, remove the pot from the heat and let it sit, covered, for an additional 5 minutes.

12. 12

    To serve, carefully invert the pot onto a large serving platter, allowing the contents to fall out in a layered 'cake'.

13. 13

    Serve hot and enjoy your Maglube with Chicken.