Name: Chicken with Red Rice (Dijaaj bil-Timman il-Ahmar)
Yield: Makes 6 servings
Cuisine: Iraqi
Ingredients: Sliced hard-boiled eggs, toasted slivered/flaked almonds, fried briefly in a little oil with currants or raisins; 3 heaped tablespoons (one 6 oz/175 g can) tomato paste diluted in 6 cups (1.5 liters) hot water or 6 cups tomato juice (46 fl oz/1.5 liters); 1 medium onion, coarsely chopped; 2 tablespoons oil; 1 teaspoon prepared noomi Basra; 4 or 5 cardamom pods; 1 bay leaf; 1 teaspoon salt; 1 teaspoon crushed coriander seeds; 2 cups (16 oz/450 g) rice, washed, soaked in cold water for 30 minutes, then drained well; ½ teaspoon black pepper; 6 chicken portions of your choice (about 3 lb/1.35 kg), skinned and trimmed

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

An easier version of Tabyeet, in which chicken pieces replace the whole stuffed bird.

Ingredients

6 chicken portions of your choice (about 3 lb/1.35 kg), skinned and trimmed
2

Method

In a non-stick skillet, brown chicken pieces in oil, turning once to allow to brown on both sides, about 6 minutes. Arrange browned pieces in bottom of a heavy medium pot.
In the oil remaining in skillet, sauté onion until transparent, about 5 minutes. Scatter onion on chicken pieces in pot.
Add to the pot tomato paste or juice, noomi Basra, cori