Jordanian Traditional Maklooba

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2 whole chickens, skinned and quartered (or 8 pieces chicken thighs)

3 1/2 cups canola oil, plus 3 tablespoons

1 teaspoon fresh nutmeg

1 teaspoon allspice

1 teaspoon cumin powder

Salt

4 saffron threads

2 cinnamon sticks

5 whole cardamom seeds

3 peppercorns

5 cups water

Freshly ground black pepper

1 head cauliflower, trimmed into florets

1 large eggplant, peeled, cubed, and salted; make sure to place in a colander so water can drain

2 onions, halved through the root end and thinly sliced, core still attached

4 cups medium grain rice

1 cup converted rice

1/2 teaspoon ground cardamom

1/2 teaspoon allspice

1/2 teaspoon fresh nutmeg

1/4 teaspoon fresh ground cinnamon

1/4 cup canola oil

Salt and freshly ground black pepper

Toasted pine nuts, for garnish