
This recipe is from Elsa who's an international student at Loughborough. You can see it cooked if you click here.
4 Chicken Thighs
1 Aubergine (sliced)
2 Large Mushrooms (sliced)
2 Tomatoes (sliced)
Half a tin of Chick Peas
1 Mug of Rice
1 Lemon
Mixed Spices
Salt Pepper
Vegetable Oil
1 Chicken Stock Cube
Nutritional information is not available for this recipe.
Serves: 3-4 people
Vegetarian: No
Vegan: No
Marinate the chicken in lemon, mixed spices, salt and pepper, then place it in
the oven at high temperature of about 180 C.
Cut the aubergine, tomatoes, and muchrooms into relatively medium sized
thickness of slices.
Fry the aubergine in the cooking oil until it has a nice golden colour.
Place the cooked chicken at the bottom of a large cooking pot, then cover it with the vegetables you sliced/fried.
Add salt and pepper to this layer, and then add a portion of rice (depending on the number of people you're cooking for) on top, and pour dissolved
chicken stock in about 125 ml of warm water.
Put the cooking pot on gas on medium heat, and cook until the water evaporates, and the top grains of rice are cooked.
When finished let it rest for a few minutes, then bring a large plate and
flip it upside down so it looks like a cake!
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