Easy T’bit Recipe
1 whole chicken, washed and patted dry
2 cups basmati or jasmine rice
1/4 cup extra-virgin olive oil
2 onions, finely chopped
4 tomatoes, chopped
6 garlic cloves, minced
2 tsp kosher salt
1 tsp black pepper
2 tsp sweet paprika
1 tsp ground cardamom
1 tsp ground cinnamon
1 tsp ginger powder
4 Tbsp tomato paste
4 cups water
Soak rice for a half hour. Rinse three times, then set aside.
In a large heavy-bottomed ovenproof pot, warm olive oil over medium-high heat. Add the onions and sauté until translucent, about 5 minutes. Add the tomatoes and garlic and continue to cook for 5 more minutes. Add the salt and pepper, paprika, cardamom, cinnamon and ginger powder and cook for 3 minutes.
Place the chicken in the pot, breast side up. Coat the chicken with the aromatics and sauté for about 5 minutes. Flip the chicken so that the breast side is down, then continue to sauté for another 5 minutes.
Pour the water into the pot, add the tomato paste and stir well. Allow the chicken to simmer in the tomato broth for about 10 minutes.
Pour the rice into the broth and stir well. Bring to a boil, then reduce heat to low and cover the pot. Allow pot to simmer until all the liquid is absorbed.
Preheat the oven to 350°F. Place the pot in the oven and bake for 30 minutes.
Lower the heat to 225°F and cook overnight, about 8-10 hours.
