T'BEET

T'beet is a traditional Iraqi dish consisting of slow-cooked rice and chicken with a blend of spices Bharat. The dish is typically cooked overnight in a sealed pot allowing the flavours to meld and the chicken to become tender.

T'beet - Overnight Stuffed Chicken Buried in Aromatic Rice

Ingredients:

• For the Chicken:

• 1 whole chicken, skin removed

• 4 tbsp oil

• 4 tbsp baharat (spice mix)

• 1 tsp pepper

• 1 tbsp salt

• 3 tbsp tomato paste

• 2 liters boiling water

• 500g rice

• 6-8 boiled eggs (for garnish)

• For the Filling (Hashwa):

• 250g rice

• 2 tomatoes, chopped

• 120g goulash meat, chopped

• 1 tsp salt

• 1 tsp pepper

• 2 tbsp oil

• 2 tbsp tomato paste

Instructions:

Prepare the Filling:

• Wash and soak 250g rice for 30 minutes.

• add chopped tomatoes, goulash meat, salt, pepper, oil, and tomato and baharat to the rice.

Stuff the Chicken:

• Stuff the chicken (or chicken breast) with the filling, sewing it closed.

• If using a whole chicken, use 1/4 of the filling and sew the opening shut.

• Heat oil in a large pan. Brown the chicken pieces on all sides, then add salt, pepper, and tomato paste.

• Pour in 2 liters of boiling water and cook the chicken for 30 minutes. Remove the chicken and set it aside.

• In the same pan, place the stuffed chicken skin and chicken breast. Cook for 30 minutes.

• Add the soaked rice, and cook until most of the water evaporates.

• Place the chicken pieces back on top of the rice.

• Cover with parchment paper  and add eggs on top cover with aluminum foil, and cook on low heat for 1 hour.

• Preheat the oven to 150°C (300°F). Transfer the pan to the oven and bake for 3 hours, then lower the temperature to 120°C (250°F) for 2 more hours.

• Return the pan to the stove on low heat for 1 hour to get the crispy rice (hakaka).