2 Reviews

A really good 4 1/2 stars. Like it says it takes time to cook but is very easy because you can just leave it alone most of the time. I think this recipe needs more explanation though especially for those of us who use the other form of measurements. Here is what I did. I used a 350F oven to cook the chicken at first and then turned it down to 300F while cooking the rice which I COVERED and kept checking until done (as the recipe states 1/2 hour might be too long or too short). I used one baby chicken. Approximately 2 cups canned tomatoes of a sauce consistency. 1 cup frozen baby okra, 1 1/2 cups white basmati rice, 1 1/2 onions, and a 1/2 tsp. Baharat Aka Middle East Mixed Spices - the Real Mix , salt & pepper to taste, homemade chicken stock in replacement of the water. The liquid should generally be double the amount of rice including the tomato sauce used of which I used most of it for the okra and left just a little when cooking the rice. (ie. I used less than half) I dry roasted 1/4 cup pine nuts in a pan and added them to the rice when the chicken got placed on top for the last time. I sweetened the okra tomato sauce with a bit of brown sugar and added 1 Tbls tomato paste to make it richer. It turned out delicious. I think the first review is unfair because she preheated the oven wrong and left out an important ingredient. I will make this again.

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UmmBinat April 13, 2009

This dish was pretty good, but my supermarket did not have okra, so I skipped that part. Also, the recipe calles for 150 degree oven. This is celcius. I discovered that after trying to cook the chicken and coming back three hours later to slightly warm chicken. The farenheit equivelant is 300 degrees

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Mrsspeevs January 04, 2006
Iraqi Shabbat Chicken