Tbit
Tbit, from above
Non vegBaghdad

Tbit

Chicken and spiced rice cooked overnight until the bottom turns into a golden crust. Saturday in Baghdad.

600 minTime
51 gProtein each
mildSpice
The Sabbath chicken2 chapters · 1 min read

Make it your way

Grandma's wayOvernight chicken and rice with brown eggs and a crisp crust.
The original
706kcalsame
51 gproteinsame
3 gfibresame
600minutessame

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Chicken, curry cut (bone in chicken, small pieces)1 whole chicken, about 1.2 kg, skin on
Basmati rice2 cups, rinsed
Tomato puree⅔ cup
Tomato2, grated
Onion2, chopped
Baharat2 tsp
Cardamom½ tsp
Turmeric (ground turmeric)½ tsp
Dried lime2 dried limes, pierced
Cooking oil (vegetable oil)3 tbsp
Saltto taste
Waterabout 3 3/4 cups
Egg6, washed, in shells

Method

5 steps
  1. 1Rub the chicken with salt, baharat and turmeric. Brown it in oil in a heavy pot, then lift out.
  2. 2Fry the onion in the same oil, add tomato puree, grated tomato, cardamom and the rice and stir to coat.
  3. 3Stuff the chicken cavity with a few spoons of the rice. Return the chicken to the pot on top of the rice, tuck in the eggs and dried limes, and pour in the water.
  4. 4Bring to a boil, cover tightly and cook on low for 30 minutes, then move to a 110°C oven overnight.
  5. 5Turn the pot out onto a platter so the crust is on top, and serve with the peeled brown eggs.
Serve it like this

Turn out onto a big round platter crust side up, with chicken pieces and halved brown eggs around it.

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Make it a meal

What goes with Tbit: a bread or rice, a side, something to drink and something sweet.

On the side Amba40 min
On the side Mast o khiar10 min
On the side Avakaya45 min
To drink Sweet lassi10 min
Something sweet Puran poli90 min
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