Maqluba

Method

1. Rinse 80 g of basmati rice in several changes of cold water until it runs clear, then cover with fresh cold water and leave to soak for 30 minutes. Meanwhile, spread 120 g of aubergine rounds on a tray, salt them lightly on both sides and leave 15 minutes to draw out moisture, then pat completely dry with kitchen paper.
2. Put 150 g of bone-in chicken thigh in a small saucepan with 1 halved onion, 1 cinnamon stick, 3 cardamom pods, 1 bay leaf, a good pinch of salt and 400 ml of water. Bring to a boil, skim the grey foam, then simmer gently, partly covered, for 30 minutes until the chicken is just cooked through. Lift the chicken out and strain the broth, reserving 200 ml.
3. Heat the sunflower oil in a small deep pan to 180C. Fry the aubergine slices in a single layer for 3-4 minutes, turning once, until deep golden and collapsing; drain on kitchen paper. Fry 80 g of cauliflower florets for about 4 minutes until browned at the edges and tender at the stalk, and drain likewise. Lift the pan off the heat and reserve the oil to cool.
4. Rub the base of a small heavy pot (about 16 cm) with 0.5 tbsp of the olive oil. Lay the chicken thigh skin-side down in the centre, then line the base and sides with the fried aubergine, overlapping the slices, and tuck the cauliflower into the gaps.