Kadira

Kadira

Eggplant, chicken, and rice dish.

Ingredients:

• 3 medium eggplants sliced lengthwise
• 8-10 chicken pieces
• 1 tsp. salt, 1 tsp. black pepper, 1 tsp. paprika
• 1 large onion, chopped fine
• 3 c. rice, rinsed and drained
• 1 tsp. salt, 6 Tbsp. olive oil
• Saffron threads mixed with 2 Tbsp. hot water, or ¼ tsp. turmeric
• 2 Tbsp. parsley, chopped
• 3 c. hot water
• 2 Tbsp. pine nuts

Preparation:

1. Place eggplant slices on a pan.
2. Sprinkle over them coarse salt, cover and let rest for 10 minutes.
3. Stir and wipe eggplant slices with paper towel.
4. Deep-fry them, remove, and set to drain on paper towel.
5. Mix the chicken pieces with salt, pepper, and paprika and fry in oil until golden-brown.
6. Fry onion until golden-brown.
7. Add rice and seasonings and fry together.
8. Pour water into frying pan and bring to a boil.
9. Lightly oil a deep pot / ideally a ceramic baking dish with a base and walls.
10. Line the walls of the pot like a flower with the fried eggplant slices.
11. Place chicken pieces over them and pour the rice over the chicken.
12. Cover and bake in 
13. Cover the glass baking dish and bake in oven preheated to 180°C (about 350°F) for one and a half hours.

Serving:

• Run a knife around the edges of the baking dish and invert over a large serving platter.