The famous chicken and rice layered one-pot torte livens the flavor of juicy chicken with fork-tender potatoes, caramelized onions, earthy eggplants and bright bell peppers. Served upside-down, this hearty and filling Middle Eastern dish just tastes like home, especially when served with a comfy bowl of wheat-based Orzo soup.
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Note: For Ramadan menu items 1 order = 2 servings
Step 1- Gear Up
Preheat the oven to 180
Step 2- Cook the Chicken
On a cooking pan over a medium heat, place the ghee, and sauté the Chicken for (2) minutes or until golden brown. Add the vegetables and keep cooking for (2) more minutes.
Step 3- Bake the Chicken
On an oven tray (provided by us), add the vegetables at the bottom and top it with the Chicken, then add the rice at top. place the tray in the oven and bake for (4) minutes or until fully cooked (ingredients are held together).
Step 4- Prepare the Soup
In a pot, boil the soup over a medium high heat. Remove and keep warm.
Step 5- Serve the Iftar
Flip the baked tray upside down on a serving plate. Start with the Soup.
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