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In a non-stick pan over medium heat, heat the olive oil then sauté onions for 3-4 minutes.
Add minced chicken. Season with allspice, salt and ½ tsp of black pepper. Cook for 15 minutes until the chicken is cooked through.
Grease a pot with butter and layer the round-sliced tomatoes in the bottom. Season with salt and black pepper.
Pack the sautéed chicken over the tomatoes. Season again with salt and black pepper.
Add cauliflower, eggplant, bell pepper and marrow cubes over the meat layer. Season with salt and pepper.
Finish with a layer of basmati rice. Season with salt and pepper then pour in the simmering chicken stock.
Place the pot on medium heat for 3 minutes. When it starts to boil, cover and cook for 45- 50 minutes.
When your Maqlooba is done, place the serving dish over your pot and turn it upside down.
Garnish with pine nuts and chopped parsley then serve.