This is one of my favorite childhood dishes of Baharat Baked Chicken and Rice!
This Jewish Iraqi traditional dish is called t'beet (from the Arabic word "tabayit" which means to stay overnight).
I used Jamie Geller Baharat to kick it up with all the authentic Iraqi spices.
I made a shorter version of the traditional recipe that only takes 90 minutes to cook!
Ingredients
Servings 6
Red Sauce
- 1 ½ teaspoons sea salt
- 1 ½ teaspoons Jamie Geller Baharat
- 1 teaspoon sumac
- 1 teaspoon cumin
- 1/2 teaspoon ground black pepper
- 3 tablespoons tomato paste
- 4 garlic cloves minced
- 1/4 cup olive oil
- 1 tablespoon date syrup
- 5 cups boiling water
Chicken
- 2 tablespoons olive oil
- 4-5 Campari tomatoes sliced
- 1 red onion cut into slices
- 1/2 teaspoon salt
- 1 whole spatchcock chicken
- 2 cups basmati rice
Nutritional Facts
Nutrition Facts
Iraqi T’beet, Chicken and Rice Dish
Amount per Serving
Calories
433
% Daily Value*
Fat
17
g
26
%
Saturated Fat
3
g
19
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
14
mg
5
%
Sodium
871
mg
38
%
Potassium
428
mg
12
%
Carbohydrates
60
g
20
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
10
g
20
%
Vitamin A
838
IU
17
%
Vitamin C
15
mg
18
%
Calcium
49
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Make the sauce in a large bowl. Combine salt, baharat, sumac, cumin, black pepper, tomato paste, garlic, olive oil, date syrup and water.
- Preheat oven to 400°F.
- In an oven safe deep pan drizzle olive oil and add the tomatoes, onions, and salt. Place the chicken over top.
- Pour rice evenly around and on top of the chicken. Pour red sauce gently over the rice and chicken.
- Cover the pan with wet parchment paper and cover with aluminum foil on top of it. Bake it in preheated oven 1 ½ hours.
- Remove parchment paper and aluminum foil. Transfer to the broil for 5-7 minutes to get a golden brown color. Serve from the pan.
I made this exactly as posted and it was very disappointing. It was so bland. The paste was very good and had great flavor but when you dilute it, the rice absorbs everything and the chicken is just unflavored chicken. . I ended up adding a can of diced tomatoes, more tomato paste and a jalapeño and it salvaged it enough to eat it.
Cooked this beautiful dish tonight and my family loved it. I used chicken thighs and only 4 cups of water and it worked out perfect. Cooked it in 200*C for 1 hour 20 min and then another 7 min without the Alu foil and parchment paper. Might also add just a little bit more salt or stock powder to it- but it was yummy as is. Will be adding this to our rotating dinner ideas. Thank you for this great recipe😋
Your spice blend cannot be ordered where I live. What can I use for Baharat seasoning?
7 spice same thing, you can find it on amazon or any arabic grocery store
Wish I could add a photo! Beautiful presentation and my whole house smells incredible! I did add two whole star anise to the red sauce mix that I poured over and baked in. The rice was a little too mushy, I may rescue the amount of water a bit next time but will definitely make this again a thousand times!
This recipe is 10/10. Thank you! I've made it with honey instead of date syrup, lemon zest and coriander when I didn't have sumac, tomato sauce when I didn't have fresh tomatoes, and have done just thighs as well as the whole chicken. Every time, it has been so comforting and delicious. If you have an air fryer, I highly recommend re-heating any leftovers in it to get the rice and skin crispy again. This recipe is a crowd pleaser and comes together so quickly. Thank you for sharing this. I will be making it for years to come.
What seasonings can I use if I don’t like middle eastern spices?