Chicken with rice
(serves 4) Chef Mohamed Najdi, Awtar, Grand Hyatt, Dubai
Prep time: 20 mins
Cooking time: 90 mins Ingredients 1.4kg whole chicken 1.5 litres water 5 tbsp vegetable oil 200g red onion, chopped 400g tomato, diced 600g aubergine, cut into thick discs and deep-fried until golden brown 500g basmati rice 1 tsp cinnamon powder 1/2 tsp nutmeg powder 10g pine nuts, fried, to garnish salt and white pepper Method: 1. Boil chicken in water for about 50 minutes or until tender. Remove from water, skin and cut into large pieces. Reserve 1 litre of cooking liquid. 2. Heat oil in large pan and sauté onion until brown. Add tomato, aubergine and rice. Mix well. 3. Add reserved cooking liquid then season with cinnamon and nutmeg powders, salt and pepper. Bring to a boil, cover and simmer for 25-30 minutes until rice is cooked and all moisture is absorbed. 4. Pile rice on serving platter and place chicken pieces on top. Garnish with pine nuts and serve hot.