A shortened version of traditional Iraqi T’beet: basmati rice, chicken thighs, tomatoes and red onion baked in a warmly spiced tomato sauce with baharat and date syrup.
Iraqi T’beet (Baked Chicken and Rice)
A shortened version of traditional Iraqi T’beet: basmati rice, chicken thighs, tomatoes and red onion baked in a warmly spiced tomato sauce with baharat and date syrup.
Equipment
- Large oven-safe pan
- Parchment paper
- Aluminum foil
Ingredients
Chicken and Rice
- 7-8 chicken thighs
- 2 cups basmati rice washed and drained
- 1 red onion sliced
- 3 Roma tomatoes sliced
- 2 Tbsp olive oil
- 1/2 tsp Maldon salt or other flaky salt
Red Sauce
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tsp Baharat spice
- 1 tsp paprika
- 3 Tbsp tomato paste
- 3 garlic cloves minced
- 1/3 cup olive oil
- 1 Tbsp date syrup
- 4 cups boiling water
Instructions
- Preheat the oven to 400°F (200°C).
- Make the red sauce: combine the salt, black pepper, Baharat, paprika, tomato paste, minced garlic, 1/3 cup olive oil, date syrup, and boiling water in a bowl. Mix well until the tomato paste is incorporated.
- Drizzle an oven-safe pan with 2 tablespoons olive oil and sprinkle with the flaky salt. Arrange the sliced tomatoes and red onion in a single layer.
- Spread the washed and drained basmati rice evenly over the vegetables and arrange the chicken thighs on top.
- Gently pour the red sauce evenly over the rice and chicken.
- Cover the surface with wet parchment paper, then cover the pan tightly with aluminum foil.
- Bake at 400°F for 1 hour.
- Remove the parchment paper and aluminum foil. Transfer to the broiler for 5-7 minutes, until the chicken and top are golden brown. Serve hot.
Notes
The creator describes this as a shorter version of the traditional Iraqi dish, which is traditionally cooked overnight. Wet parchment beneath the foil helps retain moisture during the covered bake.
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Source: RuhamasFood
Category: Uncategorized