Middle Eastern Upside-Down Rice Dish

From a YouTube video Watch the original

Ingredients

• Cauliflower
• Eggplant
• Potato
• Chicken legs
• Allspice
• Cumin
• Coriander
• Turmeric
• Cardamom
• Salt
• Basmati rice
• Bay leaf
• Cinnamon stick
• Vegetable broth

Instructions

1. Preheat the oven to 425°F.
2. Cut the cauliflower into florets, slice the eggplant into half-inch coins, and slice the potato slightly thinner than the eggplant.
3. Spray the vegetables with a light layer of oil and sprinkle with salt. Roast in the oven for 25 minutes, flipping midway.
4. Season the chicken legs with allspice, cumin, coriander, turmeric, cardamom, and salt. Spray with oil and repeat the seasoning process on the unseasoned side.
5. In a large deep pot with a lid, sear the chicken legs skin side down until caramelized. Flip and cook until all sides are seared.
6. Layer the chicken, eggplant, cauliflower, and potatoes in the pot on low heat.
7. Add washed basmati rice and vegetable broth to the pot. Season with allspice, cumin, coriander, turmeric, cardamom, bay leaf, and cinnamon stick.
8. Bring to a boil, cover with a lid, and cook for 20-30 minutes.
9. Let the dish rest before flipping it onto a tray.
10. Serve and enjoy!

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