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.

Print Recipe

Prep Time 20

Cook Time 1 7

Total Time 1 27

Course Main Course

Cuisine Iraqi, Middle Eastern

Servings servings

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.

Keyword Baharat, basmati rice, chicken and rice, date syrup, one pot meal, T'beet

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