Summary

Ingredients

• 1 chicken
• 3 eggplant (s)
• 6 medium potato (s)
• 2 cup of rice
• 100 g almond (s), whole kernels
• 4 medium tomato (s)
• salt
• 2 tablespoon curry powder
• 2 tablespoon pepper
• 2 tablespoon paprika powder
• 2 bay leaves
• 3 tablespoon spice mixture, Arabic
• 1 medium lemon (s), add the juice
• Oil for deep-frying
• 3 liters of water

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Instructions

1. First cut the eggplant into even slices. Rub salt on both sides and set aside to drain.
2. Cut the chicken into 4 - 5 parts, skin and wash. Then soak the meat in the lemon juice and a little salt. In the meantime, peel the potatoes and cut them into even slices.
3. Bring about 2 - 3 liters of water to the boil. Add the chicken and skim off the foam as needed. Then add salt, curry powder, pepper, paprika powder, the bay leaves and the spice mixture and cook for about an hour.
4. In the meantime, fry the aubergine and potato slices in the oil. Cut the tomatoes into slices.
5. When the chicken is done, remove it and place the broth separately. Then layer everything in a large saucepan. First the raw tomato slices are put on the floor, then the eggplant and potatoes and the meat like a roof tile. Then add the raw rice and add about 4 cups of stock. Close the pot with a lid and cook everything on medium heat for about 20 minutes until the rice is cooked through.
6. In the meantime, peel the almonds (either buy them already peeled or pour boiling water over them, this is the best way to peel them), then fry them briefly in oil.
7. Turn the dish out onto a large platter and garnish with the almonds. Yoghurt and salad also taste very good.