Middle Eastern Chicken and Vegetable Stew

Begin by placing boneless, skinless chicken breast or thighs in a large, deep pot with 6 cups of water. Add sliced onions and mix in 2 tablespoons of ground allspice, 1 teaspoon of ground cardamom, and a few whole cardamom pods. Bring the mixture to a rolling boil, then continue cooking until the chicken is tender and falls apart easily, approximately 40 minutes. Remove the cooked chicken from the pot and set it aside to be used later.

Simultaneously, soak uncooked white or brown rice in water while waiting for the chicken to cook. When the chicken is almost done, drain the excess water and stir in 1 1/2 tablespoons of ground allspice to add extra flavor.

In a separate skillet, heat oil over medium-high heat and fry diced potatoes and cauliflower until they are golden brown. They don't need to be fully cooked, as this step is just about browning them.

In another pot, create a layer of fried potatoes on the bottom to prevent the rice from sticking. Add sliced cauliflower and diced tomatoes, followed by a handful of cooked rice over the vegetables. Remove the bones from the cooked chicken and place it on top of the rice, followed by a layer of uncooked rice. Pour in the reserved chicken broth until it reaches about 1/2 inch above the level of the rice. Cover the pot and cook over medium-low heat for 1 hour, or until the rice is tender.

Once the liquid has been absorbed by the rice, prepare a large, round serving tray. Remove the lid from the pot and place the tray over the top of it. Invert the pot so that it is upside down on top of the tray, allowing the food to fall onto the tray. Let it stand for 5 minutes before slowly removing the pot and serving.