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6 Serves
70 Mins
Prepare the chicken pieces and vegetables by slicing the eggplant and cutting the cauliflower into florets.
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IndianVitamin E
2 mg / 15 mgVitamin K
26 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
75 µg / 400 µgCalcium
69 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
492 mg / 1,250 mgPotassium
778 mg / 4,700 mgSodium
1965 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
6 g / 20 gCholesterol
89 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Heat olive oil in a large pot and fry the eggplant and cauliflower until golden brown, then remove and set aside.
In the same pot, sear the chicken pieces until browned, then season with salt and pepper and the mixed spices.
Layer the fried vegetables over the chicken, add the rinsed basmati rice on top, and pour in the chicken broth.
Cover and simmer on low heat until the rice is tender and the liquid is absorbed, then let it rest before flipping onto a serving dish.
6
g38
g27
g
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Greek