Chicken

Tbit/Iraqi tshulent (slow-cooked chicken and rice)

Name: Tbit/Iraqi tshulent (slow-cooked chicken and rice) recipe
Yield: 6
Ingredients: 2.2kg whole chicken; 60ml olive oil; 2 1/2 onions, finely chopped; 30.00 ml tomato paste; 400g jasmine rice; 400g tomato; 25.00 ml fine salt; 20.00 ml baharat spice mix; 1 tsp each ground cardamom, sweet paprika and smoked paprika; 150g jasmine rice; 40.00 ml extra virgin olive oil; 1/2 onion, finely chopped; 2 tsp tomato paste; 1 tsp each baharat spice mix and smoked paprika

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P76 Tbit/Iraqi tshulent (slow-cooked chicken and rice)

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by delicious. team

delicious. team

Jun 16, 2023

"On Friday evening, every family will place a pot full of goodies known as ‘Tshulnt’ in the oven on a low heat to cook overnight and be ready just in time the next day. If you turn the oven on before sunset and don’t touch it again during Shabbat, you’re kosher! Every Jewish diaspora would have their own version of what’s in the pot, and Tbit is the Tshulnt of the Iraqi jews. The long cooking time allows the chicken to become very tender, while the baharat makes the rice as comforting as comfort food can be. But it was the thin layer of crispy burnt rice at the bottom that we were waiting for all week.” Recipe by Louisa Allan and Shuki Rosenboim.

2.2kg whole chicken
1/4 cup (60ml) extra virgin olive oil, plus 1/3 cup (80ml) extra
2 1/2 onions, finely chopped
1 1/2 tbs tomato paste
2 cups (400g) jasmine rice, washed, drained
4 (400g) roma tomatoes, finely chopped
1 1/4 tbs fine salt
1 tbs baharat spice mix
1 tsp each ground cardamom, sweet paprika and smoked paprika

Stuffing

3/4 cup (150g) jasmine rice
2 tbs extra virgin olive oil
1/2 onion, finely chopped
2 tsp tomato paste
1 tsp each baharat spice mix and smoked paprika

Method

1.

For the stuffing, place the rice in a large bowl and cover with cold water. Stand for 30 minutes to soak, then drain well. Heat the oil in a large frypan over medium-high heat. Cook onion, stirring, for 3 minutes or until softened. Transfer to a large bowl, reserving the pan. Add rice, remaining ingredients, 1 tsp fine salt and 1/2 tsp coarsely ground black pepper to the onion. Stir until well combined.
2.

Fill the chicken’s cavity with the stuffing (do not pack it in tightly, as it needs space to expand so that the rice cooks evenly), and use toothpicks to enclose the cavity.
3.

Heat 1/4 cup (60ml) oil in the same pan over medium-high heat. Cook the onion, stirring, for 5 minutes or until just browned. Add tomato paste and cook, stirring, for 1-2 minutes. Transfer to a large bowl and add remaining ingredients and 1 1/2 tsp coarsely ground black pepper. Mix until well combined.
4.

Heat 1/3 cup (80ml) extra oil in a heatproof 4.5L-capacity baking dish with a lid over medium-high heat. Cook chicken, turning occasionally, for 5 minutes or until skin is golden on all sides. Arrange chicken breast-side up and add 1-1.25L boiling water, so water comes halfway up side of chicken. Arrange rice mixture around and under chicken. Cover with lid or very tightly wrapped double sheets of foil. Cook over medium heat for 15 minutes. Reduce heat to low and cook for a further 5 minutes.
5.

Meanwhile, preheat oven to 120°C/100°C fan-forced. Bake chicken for 9-10 hours. Remove and stand, covered, for 5 minutes. Serve from the pot or put a big plate over the pot, flip the pot over onto the plate, and serve. Shabbat Shalom.