Tabit - iraqi slow cooked chicken and rice
I look really forward to making this recipe, it’s so unbelievably tasty! The flavor combinations here make the rice magical.
Just give me a huge bowl of this rice and I’m a happy camper. It makes for a perfect winter comfort food recipe.
The chicken is tender, tasty, and the rice is out of this world.
Be warned, it’s addictive!
This is the type of recipe that you can make all year round because it’s so delicious and quick to prep since the oven does most of the work.
If you want to make an easy slow-cooked dish without working hard, go for this Tabit.
Makes 4 servings
3 chicken legs + 3 chicken thighs / 8 drumsticks
2 cups rice
3 cloves of garlic
1 heaped Tbsp tomato paste
1 Tbsp paprika
1/2 tsp rotisserie chicken spice
3 cups water
1 tsp sugar
1 Tbsp honey
1 heaped Tbsp chicken bouillon
Ground black pepper
1. Heat a pot with enough oil to cover the bottom of the pot. Add the chicken legs face down and fry until golden, then turn and fry the other side for around a minute.
2. In a separate pan, add 2 Tbsp of oil. Finely dice the onion and sauté until golden.
3. Preheat an oven to 100°C.
3. Sprinkle the onion and the garlic over the chicken and add the rice and other ingredients. The water should cover the rice. Bring to a boil, cover and lower the heat. Cook for 5 minutes and then turn the heat off.
4. Transfer to the oven and bake for 9 hours. You can leave it covered in a turned-off oven and it will stay warm until ready to eat.
Served with tomato and pepper salad, eggplant salad, and breadsticks.
Good to know…
I know that there are different versions of this dish and everyone makes their own version. You can use basmati rice here as well