Mushroom Maqluba

Cut the chicken into long strips about 1 cm thick

Cut the onions and mushrooms into slices

Heat olive oil in a skillet or pot, then add the sliced onions and sauté over medium heat for about a minute until softened.

Add the chicken slices (about 1 cm thick) and stir until their color changes.

Add salt, black pepper, seven spices, nutmeg, and a pinch of cinnamon, then stir well.

Add the beef bouillon cube and continue stirring for another 2 minutes

Add the thickly sliced mushrooms and mix them with the rest of the ingredients

Add 2 tablespoons of water, cover the pot, and let it cook over medium heat.

After the mushrooms have released their juices, remove some of the chicken and mushroom mixture and set aside

Add basmati rice and stir

Pour in water until it covers the rice by about 1 to 1.5 cm

Add more salt if needed, cover the pot, and let it cook for 10 minutes until the water is absorbed.

Gently stir the rice to make sure it's well combined and holds its shape

Add the remaining mixture of chicken and mushrooms on top of the rice on one side for garnish.

Garnish with toasted almonds and pine nuts, and serve warm.