Palestinian Makloubeh chicken

1. Boil the chicken and bouquet garni in water. When half done, remove the chicken and reserve the stock.

2. Heat the oil in a large pot and sauté the onions until golden. Set some aside for garnish and add the cauliflower florets and eggplants to the rest. Sauté.

3. Add the rice, cumin and cinnamon powders, bay leaves, salt, chicken and stock. Cook until the rice is soft and the chicken is cooked.

4. Garnish with fried onions and mixed nuts and serve hot.

Recipe courtesy: Mounir Al Khatib, Sous Chef, Marjan, Waldorf Astoria Ras Al Khaimah