Ingredients
- 500g chicken breast
- 4 tbsp allspice
- 2 tbsp salt
- 1 tbsp pepper
- 1/2 lemon
- 1 brown onion, peeled
- 1 stick celery, halved
- 1 cinnamon stick
- 4 bay leaves
- 1/2 cup olive oil, plus extra for shallow-frying
- 1 tbsp ground cinnamon
- 2 cups basmati rice
- 1 small eggplant, sliced into rounds 5mm thick
- ¼ cup pine nuts, roasted
- ¼ cup almonds, roasted and crushed
- 1 cup natural yoghurt
Method
Place chicken, allspice, salt, pepper, lemon, onion, celery, cinnamon stick and bay leaves in a saucepan with enough water to come 1cm above the chicken. Bring to the boil over a high heat, then reduce heat and simmer for about 20 minutes until chicken is cooked. Remove chicken from stock and set aside. Add 1/2 cup oil, ground cinnamon and rice to stock and simmer over a low heat for 15-20 minutes until rice is cooked, stirring often so rice doesn't stick to the base of the pan and adding water as necessary. Remove from heat and remove lemon, onion, celery, cinnamon stick and bay leaves. Place remaining oil in a frying pan over medium heat.
Shallow-fry eggplant on both sides until browned, then drain on paper towel.
Shred chicken and place in a large bowl that can be inverted onto a serving platter. Top with a layer of eggplant, then add the rice. Press gently and invert onto a serving platter. Sprinkle with pine nuts and almonds and serve with yoghurt on the side.
