Tabyeet (Iraqi Style Slow-cooked Chicken with Rice)

Since I bought a new slow cooker a while ago (can’t believe I took this long as it’s such a handy appliance to have!!), I’ve been experimenting with new recipes such as this one-pot rice dish which is like the Middle Eastern version of a chicken dum biryani. What I really like about it is its exotic flavours cos’ of the use of baharat (Arabic word for ‘spices’). Those of you who have been following my recipe posts would know how much I adore spices in my cooking.

Tabyeet means ‘cooked overnight’ in Arabic and the dish is traditionally slow-baked in an oven. As this recipe uses the slow cooker instead, it is most recommended to use a hard rice (like parboiled rice) as other regular long-grain rice can turn a little mushy after slow cooking for a long time. I don’t mind that because I think the rice tastes better while being a little stodgy as they absorb all the flavours of the spice mix but if you’re absolutely against the idea of eating soft and wet rice, then go for parboiled rice instead.

Tabyeet (Iraqi Style Slow-cooked Chicken with Rice)

Tabyeet Recipe

Ingredients (serves 5-6)
6 pieces chicken thighs and drumsticks
1 large yellow onion, peeled & thickly sliced
3 tomatoes, cut into wedges
450g basmati rice, rinsed
6 pods cardamom
6 eggs, rinsed clean
3 1/2 cups water
2 tbsp olive oil

Spice mix:
3 tsp baharat*
1 cup chopped parsley
2 tsp salt
1/2 tsp ground cumin

(makes about 1/4 cup)

1 1/2 tbsp ground paprika
1 tbsp ground black pepper
1/2 tsp ground ginger
1/2 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground cloves
1/4 tsp ground cardamom
1/4 tsp ground nutmeg

1. Combine all ingredients for the spice mix in a bowl and divide into 3 equal parts. Rub one part onto chicken pieces, mix another part with the onions and tomatoes and the last part with the rice.
2. Add olive oil and cardamom pods to the bottom of the slow cooker. Arrange the chicken pieces on top, layer with half portion of the onions and tomatoes and tuck in the eggs.
3. Add rice and top with remaining onions and tomatoes.
4. Gently pour water into the slow cooker and leave to cook on High for 6 hours.

[This recipe is adapted from the cookbook, Asian One-dish Meals by Lee Geok Boi.]


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