Iraqi T'beet (Baharat Baked Chicken and Rice)
Iraqi T'beet (Baharat Baked Chicken and Rice)
Ingredients
For the Main Dish
- 1 whole chicken, spatchcocked
- 2 cups basmati rice
- 1 red onion, cut into slices
- 4 Campari tomatoes, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
For the Red Sauce
- 1 1/2 teaspoons sea salt
- 1 1/2 teaspoons Baharat spice
- 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
Instructions
- 1
Preheat the oven to 400°F.
⏱️ 15 min•🌡️ 400
- 2
In a medium bowl, combine all the ingredients for the red sauce: sea salt, Baharat spice, sumac, cumin, ground black pepper, tomato paste, minced garlic cloves, 1/4 cup olive oil, date syrup, and boiling water. Mix well until thoroughly combined.
⏱️ 5 min
- 3
In an oven-safe pan (such as a Dutch oven or a large roasting pan), drizzle 2 tablespoons of olive oil. Arrange the sliced Campari tomatoes and red onion slices in the pan, then sprinkle with 1/2 teaspoon of salt.
⏱️ 5 min
- 4
Place the spatchcocked chicken on top of the tomatoes and onions in the pan.
⏱️ 2 min
- 5
Evenly pour the basmati rice around and on top of the chicken.
⏱️ 2 min
- 6
Gently pour the prepared red sauce over the rice and chicken, ensuring the rice is submerged.
⏱️ 2 min
- 7
Cover the pan with a sheet of wet parchment paper, pressing it down to seal. Then, cover the parchment paper with aluminum foil, crimping the edges tightly to create a good seal.
⏱️ 3 min
- 8
Bake in the preheated oven at 400°F for 1 hour and 30 minutes.
⏱️ 90 min•🌡️ 400
- 9
Carefully remove the pan from the oven. Remove and discard the aluminum foil and parchment paper.
⏱️ 1 min
- 10
Transfer the pan to the broiler and broil for 5 to 7 minutes, or until the chicken skin turns golden brown and crispy. Keep a close eye on it to prevent burning.
⏱️ 7 min
Kitchen Tools
Iraqi T'beet (Baharat Baked Chicken and Rice)
For the Main Dish
- 1 whole chicken, spatchcocked
- 2 cups basmati rice
- 1 red onion, cut into slices
- 4 Campari tomatoes, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
For the Red Sauce
- 1 1/2 teaspoons sea salt
- 1 1/2 teaspoons Baharat spice
- 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
Instructions
- 1
Preheat the oven to 400°F.
⏱️ 15 min•🌡️ 400 - 2
In a medium bowl, combine all the ingredients for the red sauce: sea salt, Baharat spice, sumac, cumin, ground black pepper, tomato paste, minced garlic cloves, 1/4 cup olive oil, date syrup, and boiling water. Mix well until thoroughly combined.
⏱️ 5 min - 3
In an oven-safe pan (such as a Dutch oven or a large roasting pan), drizzle 2 tablespoons of olive oil. Arrange the sliced Campari tomatoes and red onion slices in the pan, then sprinkle with 1/2 teaspoon of salt.
⏱️ 5 min - 4
Place the spatchcocked chicken on top of the tomatoes and onions in the pan.
⏱️ 2 min - 5
Evenly pour the basmati rice around and on top of the chicken.
⏱️ 2 min - 6
Gently pour the prepared red sauce over the rice and chicken, ensuring the rice is submerged.
⏱️ 2 min - 7
Cover the pan with a sheet of wet parchment paper, pressing it down to seal. Then, cover the parchment paper with aluminum foil, crimping the edges tightly to create a good seal.
⏱️ 3 min - 8
Bake in the preheated oven at 400°F for 1 hour and 30 minutes.
⏱️ 90 min•🌡️ 400 - 9
Carefully remove the pan from the oven. Remove and discard the aluminum foil and parchment paper.
⏱️ 1 min - 10
Transfer the pan to the broiler and broil for 5 to 7 minutes, or until the chicken skin turns golden brown and crispy. Keep a close eye on it to prevent burning.
⏱️ 7 min