Tbit is a heartwarming, slow-cooked Jewish-Iraqi dish, renowned for its rich flavors and tender, juicy chicken. Served on Saturdays, this meal offers comfort with its beautifully layered presentation and deep cultural roots.
Ingredients
🍗 6-8 chicken drumsticks
🫒 1/3 cup olive oil
🧂 1.5 tsp salt
🌶️ 1 tsp pepper
🧅 2 large onions, chopped (use both red and white onions for variety)
🌶️ 1 Tbsp paprika
🌿 1.5 tsp allspice (Baharat spice seasoning)
🍅 2 Tbsp tomato paste
🍅 2 large fresh tomatoes, chopped
🍚 3 cups Basmati rice, pre-soaked
📜 Parchment paper
🍯 Drizzle of date molasses
💧 2 cups boiling water
🥚 Optional: 6-7 pre-boiled eggs
Instructions
1- Prepare Chicken:
- In a non-stick frying pan, place 6-8 chicken drumsticks.
- Season the chicken with salt and pepper.
- Add 1/3 cup of olive oil to the pan.
- Brown the drumsticks on all sides, then set them aside on a plate.
2- Sauté Onions and Spices:
- In the same pan, sauté 2 large chopped onions until they turn translucent.
- Mix in 1 Tbsp paprika, 1.5 tsp allspice, 1.5 tsp salt, and 1 tsp pepper.
3- Add Tomato Paste and Fresh Tomatoes:
- Stir in 2 Tbsp tomato paste, then add 2 large chopped tomatoes and combine well.
4- Prepare Rice Mixture:
- Add 3 cups of pre-soaked Basmati rice to the tomato-onion mixture and stir thoroughly.
5- Layer Chicken and Rice:
- Line the bottom of a large oven-safe pot with parchment paper.
- Arrange the browned chicken drumsticks in a circular pattern as the first layer.
- Spread half of the rice mixture over the chicken.
6- Add Tomato Layer and Molasses:
- Layer sliced fresh tomatoes over this rice layer.
- Drizzle a layer of date molasses over the tomatoes.
7- Finish Layering and Add Water:
- Add the remaining rice mixture on top.
- Drizzle the top layer again with date molasses.
- Pour 2 cups of boiling water into the pot.
- Cover the rice mixture with another layer of parchment paper.
8- Optional Egg Layer:
- (Optional) Add pre-boiled eggs over the parchment paper.
9- Bake:
- Close the pot with a lid and bake in the oven at 200°F (100°C) for 9-12 hours.
10- Serve:
- Once done, invert the pot onto a large serving platter.
- Remove the parchment paper and gently separate the rice and chicken for serving.
Prep Time: Approximately 60 minutes
Cook Time: 9-12 hours
Total Time: 10-13 hours
Servings: Not specified
Equipment:
- Frying Pan (Non-stick Brand)
- Silicone Spatula
- White Ceramic Serving Plate
- Stainless Steel Oven-Safe Pot (Dutch Oven Brand)
- Stainless Steel Tongs
- Large Metal Platter for Serving
- Wooden Cutting Board
- Oven
Cooking Tips
- Pre-soak the rice for a better texture and even cooking.
- Use parchment paper to prevent sticking and ensure even steaming.
- Invert the dish carefully to maintain its layered structure.
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Tbit - Jewish-Iraqi Slow-Cooked Chicken and Rice
