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mediterranean

Jordanian Maqluba Style Eggplant and Chicken Rice

This simmered dish pairs boneless skinless chicken thigh with basmati rice, dry, eggplant, sliced and low sodium chicken broth. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety Heart friendly
300 kcal 2000 kcal
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Estimated macros per portion

31 g Protein
75 g Carbohydrates
25 g Fat
9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 96g boneless skinless chicken thigh 116 kcal
  • 68g basmati rice, dry 248 kcal
  • 177g eggplant, sliced 44 kcal
  • 64g yellow onion, sliced 26 kcal
  • 14g olive oil 124 kcal
  • 193g low sodium chicken broth 12 kcal
  • 2g seven spice blend 6 kcal
  • 12g almonds, sliced 69 kcal
  • 2g salt 0 kcal
  • 0g black pepper 1 kcal

Cooking instructions

  1. basmati rice
    Rinse the rice until water runs mostly clear; soak in warm water 10 minutes, then drain.
  2. olive oilseven spice blendsaltblack pepper
    Season chicken with salt, pepper, and 1/2 the seven spice. Heat olive oil in a pot over medium-high heat and brown the chicken 4 minutes per side; remove.
  3. eggplantyellow onion
    In the same pot, add eggplant slices and sear 2 minutes per side to lightly brown (add a splash of water if the pot gets too dry). Add onion and cook 3 minutes.
  4. basmati ricelow sodium chicken brothseven spice blend
    Return chicken to the pot. Add rice, remaining seven spice, and broth. Bring to a boil, then cover and simmer on low 15 minutes.
  5. almonds
    Turn off heat and rest covered 10 minutes. Carefully invert onto a plate or simply fluff and serve. Top with toasted almonds.

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