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1
In a 5-quart saucepan, brown both sides of the chicken in 1/2 cup canola oil.
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2
Once browned, add nutmeg, allspice, cumin powder, salt, saffron, cinnamon sticks, cardamom seeds, and peppercorns.
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3
Add approximately 5 cups of water to just cover the chicken and bring to a boil.
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4
Season with freshly ground pepper.
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5
Cover and simmer over low-medium heat for about 15 to 20 minutes or until the meat begins to pull away from the bone.
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6
When done, set the chicken aside and discard the broth.
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7
Fry the cauliflower in a large pot with 3 cups of canola oil until golden brown.
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8
Remove and let drain on paper towels.
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9
Once that is done, repeat this process with the eggplant.
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10
(Note, do not rinse the salt off the eggplant the guest believes that it removes flavor.)
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11
Set both the fried cauliflower and eggplant aside.
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12
Heat 3 tablespoons of canola oil in the pot that previously contained the chicken.
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13
When the oil is hot, not smoking, add the feathered onions and cook until they sweat, about 10 minutes.
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14
Add the cooked chicken, bone and all; cook together for a few minutes then cover and let steep with the burner off for 15 minutes.
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15
During this time, rinse the rice about 5 or 6 times until the water runs clear.
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16
Put the rice in a bowl, stir the spices into the raw rice, and mix well.
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17
Add the fried eggplant and cauliflower to the chicken mixture and then put the seasoned rice on top.
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18
Pour water into the pot to just barely cover the rice.
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19
Bring to a boil, then lower to a simmer and cover.
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20
Approximately 10 minutes later add a 1/4 cup of oil and re-cover.
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21
When the water is completely gone the dish is done, about 25 minutes or until rice is cooked.
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22
Remove the pot from the heat and let rest for about 10 to 15 minutes.
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23
Place a large serving plate on top of the dish and flip the pot and plate over.
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24
Very carefully, lift the pot off the plate and the layered dish is done, add a little garnish and it is ready to serve.
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25
Season, to taste, with salt and pepper.
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26
A viewer, who may not be a professional cook, provided this recipe.
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27
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
