Iraqi T'Beet
Calories 527 (31% from fat)
Fat 18 gram
Saturated Fat 3.5 gram
Trans Fat 0 gram
Cholesterol 188 mg.
Sodium 791 mg.
Carb. 40 gram
Fiber 2 gram
Sugar 3 gram
Sugar Alcohol 0 gram
Protein 48 gram
Ingredients
1 1/2 Tbsp. olive oil
1/2 tsp. maldon salt or coarse salt (flaky salt)
1 large tomato cut into thin slices
3/4 cup of red onion, thinly sliced and separated
2 cups basmatic rice, washed and drained
4 pounds, skinless and boneless chicken thighs
1 1/2 tsp. salt
1/2 tsp. black pepper
2 tsp. Baharat spice
(Instructions to make this spice from common ingredients is below.)
1 tsp. paprika
1/4 cup olive oil
3 Tbsp. tomato paste
1 Tbsp. date syrup
3 garlic cloves (3 tsp.), minced
4 cups boiling water
The original version of this recipe is from Ruhama's Food. It's easy to make and packed with subtle spice flavors. If you have friends coming over for dinner, this is one they'll love and you don't have to spend time cooking away from them.
Baharat Spice
The trickiest part of this recipe for us was finding Baharat spice. Our local grocery stores don't carry it and we didn't want to order it online, so we made our own. Mix the following ingredients together and store in an airtight container for up to six months.
Baharat Spice Mix
5 Tbsp. mild paprika
4 Tbsp. black pepper, finely ground
3 Tbsp. ground cumin
2 Tbsp. ground coriander
2 Tbsp. ground cinnamon
2 Tbsp. ground cloves
1 Tbsp. ground cardamom
1 Tbsp. ground star anise
1 tsp. ground nutmeg
Iraqi T'Beet Directions
1. You'll need a large, oven-safe pan that's at least 12 inches across for this recipe.
2. Start 4 cups of water boiling.
3. Pour 1 1/2 Tbsp. olive oil in the pan and spread it across the bottom.
4. Sprinkle the salt over the oil, then layer the tomato slices and onion across the bottom of the pan.
5. Spread the washed and drained rice evenly over the vegetables.
6. Place the chicken thighs over the rice.
7. In a medium bowl, mix together salt, pepper, Baharat spice, paprika, olive oil, tomato paste, date syrup, and garlic.
8. Pour the boiling water over the spice mixture and stir to combine. Pour this evenly over the chicken.
9. Wet a piece of parchment paper and place it over the chicken. Cover the pan with aluminum foil.
10. Bake at 400 degrees Fahrenheit for 1 hour.
11. Remove the foil and parchment paper and discard.
12. Increase heat to broil and return the pan to the oven for 5-7 minutes until the chicken is golden brown.
13. Remove from oven and serve.
Yield: 8 Servings
You can freeze individual servings for easy re-heating later, but you must separate the rice and the meat. The rice takes about 90 seconds to reheat and the meat about 2-2.5 minutes.
Keep the container open a little to allow steam to escape.
