- 1 whole chicken
- 2 Eggplants
- 1.5 cups Vegetable oil
- 5 tablespoons Vegetable oil
- 350 g minced beef
- 3 cups Basmati rice
- 2 cubes MAGGI Chicken Stock
- 1 tablespoon Salt
- 1 cup pine seeds
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Chicken Maklouba with Eggplant
INGREDIENTS
Chicken Maklouba with Eggplant with
Chicken Maklouba with Eggplant with 
- 1 whole chicken
- 2 Eggplants
- 1.5 cups Vegetable oil
- 5 tablespoons Vegetable oil
- 350 g minced beef
- 3 cups Basmati rice
- 2 cubes MAGGI Chicken Stock
- 1 tablespoon Salt
- 1 cup pine seeds
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NUTRITIONAL INFORMATION
Chicken Maklouba with Eggplant with
Chicken Maklouba with Eggplant with
- Energy 884 (Kcal)
- Protein 48 (g)
HOW TO PREPARE
Chicken Maklouba with Eggplant with
Chicken Maklouba with Eggplant with
1
Boil chicken in water for 50 minutes or until it becomes tender. Remove skin and bones and flake into thick flakes.
2
Deep fry eggplant slices until they become golden in color. Set aside.
3
Heat remaining 5 tablespoons of oil in a pot and fry minced meat for 5 minutes or until it becomes brown in color and well cooked.
4
Arrange fried eggplant slices on top of cooked meat in the same pot then add a layer of shredded chicken and flakes, finally add the rice on top.
5
Put 5½ cups of chicken stock, add to it MAGGI Chicken Stock cubes and salt. Stir on low heat till MAGGI Chicken Stock cubes dissolve.
6
Add the prepared stock to the rice and bring to boil. Cover and let it simmer on low heat for 25-30 minutes or until rice is cooked.
7
Turn pot upside down on a serving platter and garnish with fried pine nuts.
REVIEWS
Chicken Maklouba with Eggplant with
