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    You are in: Home / Recipes / Iraqi Style Tabyeet Chicken Recipe
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    Iraqi Style Tabyeet Chicken

    Total Time:

    Prep Time:

    Cook Time:

    10 hrs 20 mins

    20 mins

    10 hrs

    Member #610488's Note:

    This recipe is a variation on an overnight Jewish Sabbath dish that appears throughout the Middle East. This is an Iraqi Jewish version. Made this for a Tag Game and talk about moist and succulent. The rice turns into this flavorful pilaf. The best part is you can make it and forget it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a dutch oven over medium-high heat. Stir in the turmeric and brown the chicken on all sides. Add the water, tomato paste, spices, salt, pepper (I use a lot of pepper and not very much salt) and bring to a boil. Cover, reduce heat to medium and cook for about 10 to 15 minutes. Remove the chicken.
    2. 2
      Return the cooking liquid to a boil and add the rice. Cover, reduce heat to low, and simmer for 15 minutes. If the rice is dry, add a little more water. Take the rice off the stove and cool for a few minutes, uncovered.
    3. 3
      Mix the garbanzo beans into the rice mixture and then spoon a cup or so of rice into the cavity of the chicken. Make a well in the rice within the pot and nestle the chicken, breast side up, into the rice.
    4. 4
      Take the eggs and carefully prick a hole in the round part of the eggshell (to let air escape) and then bury them carefully in the rice around the chicken. Make sure they are not touching the bottom of the pot. Explosions are not good.
    5. 5
      Cover with aluminum foil and then cover tightly with the dutch ovens lid and bake in a 200F oven overnight (10 hours). You can also bake the casserole at 350F for 2 hours, reducing the heat to 250F and cooking for 2-3 more hours.
    6. 6
      When ready to serve, remove the chicken carefully and de-bone it. Arrange on a serving platter with the rice mounded around it. Scrape up all the crusty rice from the bottom of the pan - its the best part. Arrange the eggs, peeled and halved, on top of the rice.

    Ratings & Reviews:

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    Nutritional Facts for Iraqi Style Tabyeet Chicken

    Serving Size: 1 (606 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1149.9
     
    Calories from Fat 462
    40%
    Total Fat 51.3 g
    79%
    Saturated Fat 13.3 g
    66%
    Cholesterol 348.5 mg
    116%
    Sodium 885.8 mg
    36%
    Total Carbohydrate 109.9 g
    36%
    Dietary Fiber 10.9 g
    43%
    Sugars 4.5 g
    18%
    Protein 60.1 g
    120%

    The following items or measurements are not included:

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