6 Serves
75 Mins
81 g
82 g
12 g
Prepare the chicken and vegetables by cutting the eggplant and cauliflower into thick slices, and seasoning the chicken with salt and pepper.
Ingredients, vitamins, and health benefits
Salt
Salt And Pepper
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AmericanVitamin K
18 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
33 mg / 16 mgVitamin B5
6 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
78 µg / 400 µgCalcium
51 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
242 mg / 420 mgPhosphorus
976 mg / 1,250 mgPotassium
1457 mg / 4,700 mgSodium
746 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
89 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
236 mg / 300 mgCaffeine
0 mgNet Carbs
79 gAlcohol
0 g
In a large pot, heat the cooking oil and fry the eggplant and cauliflower until golden brown, then remove and set aside.
In the same pot, sear the chicken pieces until browned on all sides, then remove.
Layer the chicken, fried vegetables, and rinsed rice in the pot, adding water and spices, then cover and simmer until the rice is tender.
Let the dish rest for 10 minutes before carefully inverting the pot onto a large serving platter to serve.
Chicken
Eggplant
Cauliflower
Rice
Middle Eastern Spice Blend (Baharat)
Vitamin A
23 µg / 900 µgVitamin C
49 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
33 mg / 16 mgVitamin B5
6 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
78 µg / 400 µgCalcium
51 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
242 mg / 420 mgPhosphorus
976 mg / 1,250 mgPotassium
1457 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
236 mg / 300 mgCaffeine
0 mgNet Carbs
12
g49
g48
g
British
Zinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
89 µg / 55 µgAlcohol
0 g