مقلوبة دجاج

Boil the chicken with love spices (cinnamon, bay leaf, cardamom, black pepper), 1 tablespoon curry and 2 tablespoons tomato paste until the chicken is cooked.

After the chicken is cooked, sprinkle it with cinnamon and a pinch of cardamom, then fry it in oil and reserve the water from boiling the chicken, and add salt.

In another pot, brown the onions, bell peppers, and tomatoes with a pinch of salt and a spoonful of seven-spice powder.

We add the chiken then add potatoes, eggplant, and cauliflower (also known as broccoli), and stir them well.

We mix the roasted vermicelli with the rice, along with the maklouba spices (black pepper, cumin, coriander, and turmeric), and stir them well.

Add the rice on top of the vegetables in the pot.

Add the chicken poaching water to the pot and let it cook until the rice is cooked and the water is dry. Reduce the heat and leave it to cook.

Flip the pot onto a serving plate.

Garnish with parsley and nuts.