Bol renversé (upside-down rice)

Instructions

1. Rinse the rice in cold water until the water runs clear, then leave it to drain.
2. Cut the chicken into pieces, the aubergines and potatoes into thick rounds, and the onion and tomatoes into wedges.
3. In a large pot, heat the oil and brown the chicken for 5 minutes, then add the onion, garlic and ginger and cook for 3 minutes.
4. Add the spices, tomato paste and tomatoes, then simmer for 5 minutes.
5. Arrange the aubergines and potatoes over the meat, pour in the hot stock and bring to the boil.
6. Scatter the rice over the top without stirring, cover and cook gently for 20 minutes, until all the liquid is absorbed.
7. Take off the heat and rest, covered, for 5 minutes. Place a large serving dish over the pot, turn the whole thing over in one confident movement and lift off the pot. Serve with cucumber.