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–+ servings

Iraqi T’beet, Chicken and Rice Dish

Course: dinner
Cuisine: iraqi
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6
Calories: 433kcal
Print Recipe

Ingredients

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

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.

Video

Nutrition

Calories: 433kcal | Carbohydrates: 60g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 871mg | Potassium: 428mg | Fiber: 3g | Sugar: 7g | Vitamin A: 838IU | Vitamin C: 15mg | Calcium: 49mg | Iron: 2mg