Chicken With Eggplant And Cauliflower Rice Recipe | MAGGI® Arabia

Chicken with Eggplant and Cauliflower Rice

Chicken with Eggplant and Cauliflower Rice is a good addition to the list of chicken dishes you can fall back on. Visit MAGGI® Arabia for more home cooking inspirations


  • 1½ kg whole chicken, cleaned and washed
  • 2 cups vegetable oil or 500 ml, for deep frying
  • 1 medium eggplant or 300 g, cut into large cubes
  • 2 cups cauliflower or 300 g, cut into florets
  • 1 medium onion or 125 g, chopped
  • 2 dried limes, cut into halves
  • 1 medium green capsicum pepper or 150 g, cut into slices
  • ½ teaspoon ground black pepper
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground turmeric
  • 1 medium tomato or 150 g, peeled and diced
  • 3 cubes MAGGI® Chicken Bouillon
  • 4½ cups water or 1125 ml
  • 2½ cups basmati rice or 500 g, washed and drained

How to Prepare

  1. Place chicken in an oven tray and roast chicken in a 220°C preheated oven for 45-50 mins or until chicken is roasted and cooked (season chicken with salt and pepper and some vegetable oil).
  2. Meanwhile, heat oil in a saucepan (reserve 3 tablespoon of oil) and fry eggplant and then the cauliflower until they are golden brown in color. Set aside with kitchen tissues to absorb the excess oil.
  3. Heat the remaining 3 tablespoons oil in a large pot. Fry onions for 3-4 mins or until golden in color.
  4. Add dried limes, green capsicum, spices, tomato and MAGGI® Chicken Bouillon cubes and stir for 2 mins, then add the water and bring to a boil.
  5. Add the rice and bring to boil with occasional stirring, cover and simmer on low heat for 10 mins or until rice is halfway cooked. Add the fried vegetables on top. Cover and cook for another 10 mins or until the rice is completely cooked.
  6. Spoon the rice over a serving plate and serve.

Nutritional Info

Energy: 838.00 Kcal
Protein: 47.00 g
Carbohydrate: 67.00 g
Fats: 41.00 g

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