Iraqi T’beet (Shorter Version)
Iraqi T’beet (Shorter Version)
Ingredients
For the Main Dish
- 7-8 chicken thighs
- 2 cups basmati rice, washed and drained
- 1 red onion, sliced
- 3 Roma tomatoes, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon Maldon salt, flaky salt
For the Red Sauce
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 teaspoons Baharat spice
- 1 teaspoon paprika
- 3 tablespoons tomato paste
- 3 garlic cloves, minced
- 1/3 cup olive oil
- 1 tablespoon date syrup
- 4 cups boiling water
Instructions
- 1
Preheat the oven to 400F (200C).
⏱️ 15 min•🌡️ 400
- 2
In a bowl, combine all the ingredients for the red sauce: 1 1/2 teaspoons of salt, 1/2 teaspoon of black pepper, 2 teaspoons of Baharat spice, 1 teaspoon of paprika, 3 tablespoons of tomato paste, 3 minced garlic cloves, 1/3 cup of olive oil, 1 tablespoon of date syrup, and 4 cups of boiling water. Mix well until thoroughly combined.
⏱️ 5 min
- 3
In an oven-safe pan, drizzle 2 tablespoons of olive oil and sprinkle 1/2 teaspoon of Maldon salt.
⏱️ 1 min
- 4
Arrange the 3 sliced Roma tomatoes and 1 sliced red onion in a single layer at the bottom of the pan.
⏱️ 2 min
- 5
Evenly pour the 2 cups of washed and drained basmati rice around the tomatoes and onion.
⏱️ 2 min
- 6
Place the 7-8 pieces of chicken thighs on top of the rice layer.
⏱️ 2 min
- 7
Gently pour the prepared red sauce over the chicken and rice, ensuring even distribution.
⏱️ 2 min
- 8
Cover the pan with wet parchment paper, then cover with aluminum foil on top of the parchment paper, sealing tightly.
⏱️ 3 min
- 9
Bake in the preheated oven at 400F (200C) for 1 hour.
⏱️ 60 min•🌡️ 400
- 10
Carefully remove the parchment paper and aluminum foil from the pan.
⏱️ 1 min
- 11
Transfer the pan to the broiler and broil for 5-7 minutes, or until the chicken achieves a golden brown color. Keep a close eye on it to prevent burning.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Iraqi T’beet (Shorter Version)
For the Main Dish
- 7-8 chicken thighs
- 2 cups basmati rice, washed and drained
- 1 red onion, sliced
- 3 Roma tomatoes, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon Maldon salt, flaky salt
For the Red Sauce
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 teaspoons Baharat spice
- 1 teaspoon paprika
- 3 tablespoons tomato paste
- 3 garlic cloves, minced
- 1/3 cup olive oil
- 1 tablespoon date syrup
- 4 cups boiling water
Instructions
- 1
Preheat the oven to 400F (200C).
⏱️ 15 min•🌡️ 400 - 2
In a bowl, combine all the ingredients for the red sauce: 1 1/2 teaspoons of salt, 1/2 teaspoon of black pepper, 2 teaspoons of Baharat spice, 1 teaspoon of paprika, 3 tablespoons of tomato paste, 3 minced garlic cloves, 1/3 cup of olive oil, 1 tablespoon of date syrup, and 4 cups of boiling water. Mix well until thoroughly combined.
⏱️ 5 min - 3
In an oven-safe pan, drizzle 2 tablespoons of olive oil and sprinkle 1/2 teaspoon of Maldon salt.
⏱️ 1 min - 4
Arrange the 3 sliced Roma tomatoes and 1 sliced red onion in a single layer at the bottom of the pan.
⏱️ 2 min - 5
Evenly pour the 2 cups of washed and drained basmati rice around the tomatoes and onion.
⏱️ 2 min - 6
Place the 7-8 pieces of chicken thighs on top of the rice layer.
⏱️ 2 min - 7
Gently pour the prepared red sauce over the chicken and rice, ensuring even distribution.
⏱️ 2 min - 8
Cover the pan with wet parchment paper, then cover with aluminum foil on top of the parchment paper, sealing tightly.
⏱️ 3 min - 9
Bake in the preheated oven at 400F (200C) for 1 hour.
⏱️ 60 min•🌡️ 400 - 10
Carefully remove the parchment paper and aluminum foil from the pan.
⏱️ 1 min - 11
Transfer the pan to the broiler and broil for 5-7 minutes, or until the chicken achieves a golden brown color. Keep a close eye on it to prevent burning.
⏱️ 7 min