- 2 boneless chicken breasts
- 3 tablespoons olive oil
- 2 medium onions sliced thick
- 4 cloves garlic
- 6 whole cloves
- 6 whole green cardamoms
- 1 teaspoon salt
- 1/2 teaspoon crushed black pepper
- 4 cups of water
- 4 medium eggplants
- 1/2 cup light vegetable oil
- 2 cups medium-grain rice (Egyptian rice)
2. Add 4 cups of water. Bring to boil, then simmer on low heat for 30 minutes.
3. Cut the eggplants whichever way you like into 1.5 cm thick slices. Arange the eggplant slices in a baking sheet. Brush generously with oil and broil in the oven turning once until both sides are golden. Drain any excess oil.
4. Layer eggplant slices in a deep oven-safe dish. Shred chicken and layer on top of the eggplants. Add the rice distributing it evenly.
5. Gently add 2 1/2 cups of the chicken broth to the oven dish. Bake covered in 375°F (190°C) heated oven for 30 minutes.
6. Remove from oven and let it stand covered for 30 minutes.
7. Place a large serving platter that fits securely on top of the casserole. Carefully flip the casserole over with the platter to transfer its contents upside down into the serving platter.
Add chicken broth to individual serving if desired.
Serve with yogurt on the side.
Serve with yogurt on the side.
