• 2 cups Basmati rice
• Kosher salt and ground black pepper
• 2 1/2 -3lb Chicken thighs - bone in/skin on
• 4 Tbsp extra virgin Olive oil (1Tbsp+3Tbsp)
• 1/3 cup Slivered almonds
• 16 oz Cauliflower florets - 1“ pieces
• 8 oz Carrots - cut into 1/2” rounds
• 8 garlic cloves - chopped
• 4 Tbsp Salted butter - melted
• 1 3/4 tsp Kosher salt
• 1 3/4 tsp Black pepper
• 4 tsp Cumin
• 1 Tbsp Allspice
• 2 tsp Turmeric
• 1 tsp Nutmeg
• 1 med Eggplant (about 16 oz.) - sliced into 1/4“ thick rounds
• 1 quart low sodium Chicken broth

1. In a large bowl combine the rice and 2 Tbsp salt. Add water to cover by 1”, set aside. Have ready a lidded pot that measures 10“-11” in diameter and 6“+ deep. Cut 2 rounds of parchment paper the size of the pot.
2. Season the chicken all over with salt and pepper. In the pot heat 1 Tbsp of olive oil until shimmering. Add the chicken skin side down and cook until browned, about 10 min. Transfer chicken to a plate, cut thighs into large chunks, set aside. Remove the pot from heat. Place 1 parchment paper in bottom and turn to coat with fat.
3. Add the remaining 3 Tbsp oil to the parchment lined pot, than sprinkle evenly with the almonds. Drain the rice in a fine mesh strainer, then rinse under cool running water and drain again. Scatter 1 cup of rice in a thin even layer over the almonds. In a medium bowl mix together the remaining ingredients, rice through nutmeg. Reserve 1/2 cup of this mixture, then distribute the remainder in an even layer in the pot.
4. Place the chicken in the pot, slightly nestling the pieces into the rice-cauliflower layer; discard any accumulated juices. Shingle the eggplant slices over the chicken in an even layer. Sprinkle with the reserved 1/2 cup rice.
5. Pour the broth into the pot (it will not fully cover the eggplant), then bring to a boil. Set the second parchment round over the food, cover the pot with the lid. Cook for 5 minutes, reduce heat to low and cook undisturbed for 35 min.
6. Remove the pot from the heat, uncover and let stand for 15 min. Remove the parchment paper and then invert a serving platter onto the pot. Holding the platter against the pot, carefully invert the two together; leave the pot overturned on the platter and let rest for about 10 minutes. Slowly lift off the pot and if needed remove and discard the parchment.

Serves: 8      Total Cook Time: 1hr:25min (10min chicken+10min heat+40min cook+15min rest+10min inverted
Source: Milk Street Cooking show