Maqluba (Palestinian Upside-Down Rice with Chicken)

Place the chicken thighs in a large saucepan with the quartered onion, cinnamon stick, half the salt and enough water to cover, and bring to the boil.

Skim off any foam, then reduce the heat and simmer until the chicken is cooked through and a meat thermometer reads at least 74°C.

Lift out the chicken and set it aside to cool slightly, then strain and reserve the stock, discarding the onion and cinnamon stick.

Rinse the rice in several changes of water until it runs clear, then leave it to soak.

Heat the vegetable oil in a frying pan and shallow-fry the aubergine slices in batches until golden on both sides, draining on kitchen paper.

Fry the potato slices in the same oil until golden, draining on kitchen paper.

Toast the pine nuts in a dry pan over low heat, shaking often, until golden.

Arrange the fried potato and aubergine slices in the base of a large saucepan, then layer the chicken pieces on top.

Stir the allspice, turmeric, cumin and remaining salt and pepper into the drained rice, then spread the rice evenly over the chicken.

Pour over enough of the reserved stock to cover the rice by two centimetres, bring to the boil, then cover and simmer over low heat until the rice is tender and the liquid is absorbed.

Remove the pan from the heat and leave it to rest, still covered, for ten minutes before inverting.

Invert a large serving platter over the saucepan and, holding both firmly together, flip the pan over in one confident motion to unmould the maqluba.

Scatter the toasted pine nuts over the top and serve with the yogurt alongside.