Upside Down Chicken

3 tbsp Parsely, raw 1 Tablespoon (by HEALTHYLIVN4ME)
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Salt
48 oz Whole Chicken, cut up, raw (by CHEF_KORI)
1 serving deep fried cauliflower from Pipers (by MORNINGSUN52)
100 gram(s) Eggplant, deep fried (by J123452)
1 serving fried potatoes and carrot (by MAGGILOTU)
6 serving Minute Rice Instant Enriched Long Grain White Rice 5 min (serv= 1c cooked rice)
2 tbsp Pine Nuts

I serve this with plain yogurt or sour cream and a cucumber and tomato salad.

Boil Whole chicken with salt, garlic powder, onion powder, Parsley. Drain liquid (broth) and set aside. Remove skin and bones from chicken and shred the meat. Place chicken in the bottom of the empty stock pot. Deep Fry 2 cup cauliflower, 1.5 cup peeled and cubed eggplant, 1 cup carrots, 1.5 cups cubed potato. Layer over the chicken in the stock pot. Cover with 4 cups of minute rice. Pour in 4 cups of the broth. Cook on medium heat until when you press down on the rice you cannot see liquid. Take off heat and let set for 10 minutes. Using a platter to cover the stock pot with at least 2.5 inches space between the lip of the pot and the edge of the platter, carefully flip the pot over (I use hand towels to hold the pot handles and an extra person for the flip) so that the stock pot is upside down on the platter. Let set for 5 more minutes. Toast the pine nuts. Slowly remove the stock pot and scatter the pine nuts over the top.

Serving Size: 1.5 cups

Number of Servings: 6

Recipe submitted by SparkPeople user MSSFEATHERS.