6 Serves
66 Mins
30 g
65 g
22 g
Prepare the chicken and vegetables by cutting them into uniform pieces, then season with salt and pepper.
Ingredients, vitamins, and health benefits
Salt
Salt And Pepper
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
JapaneseVitamin K
20 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
26 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
80 µg / 400 µgCalcium
79 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
131 mg / 420 mgPhosphorus
702 mg / 1,250 mgPotassium
1261 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
81 µg / 55 µgFiber
8 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
204 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
Heat olive oil in a large pot and sear the chicken until golden brown, then remove and set aside.
Fry the eggplant and cauliflower in the same pot until softened, then layer the chicken, vegetables, and rice on top.
Add water or stock to the pot, cover, and simmer until the rice is tender and the liquid is absorbed.
Carefully invert the pot onto a large serving plate to reveal the layered dish and serve hot.
Chicken
Baharat spice blend
Extra Virgin Olive Oil
Cauliflower
Eggplant
Basmati Rice
Hot Water
Vitamin A
21 µg / 900 µgVitamin C
47 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
26 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
80 µg / 400 µgCalcium
79 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
131 mg / 420 mgPhosphorus
702 mg / 1,250 mgPotassium
1261 mg / 4,700 mgSodium
Fiber
8 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
204 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
34
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Japanese
Zinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
81 µg / 55 µg