TEBIT (IRAQI CHICKEN CHOLENT)
This unique recipe calls for a whole chicken that is stuffed with rice and cooked all night long.
Makes 8 to 10 servings.
1 whole chicken (1½ kg.)
4 Tbsp.. oil
1 large onion, chopped finely ½ to ¾ cup rice, rinsed well
1 tsp.. Baharat
½ tsp.. salt
¼ tsp. ground allspice
¼ tsp. black pepper
¼ tsp. cinnamon
¼ tsp. sweet paprika
½ tsp. dried mint, ground Chicken giblits (gizzard, heart, liver), cut into small pieces
1 small tomato
1 egg, beaten
¼ cup oil
3 medium onions, cut into pieces 1 cup rice, soaked overnight and drained
½ tsp. Baharat
Salt and pepper, to taste
2 Tbsp. tomato paste
4 medium carrots, sliced
1 light green zucchini, sliced 3 large potatoes, peeled and cut into large pieces
4-5 cups water
Eggs (1 per guest)
Clean the chicken well. Close off the neck opening, but leave the other end open.
To prepare the filling, heat oil in a heavy pan and sauté the onion and rice. Add the Baharat, salt, allspice, pepper, cinnamon, paprika and mint. Stir. Add the chicken giblits, tomato and beaten egg. Remove pan from heat and stir.
Stuff the chicken and sew opening closed.
To prepare the cholent, heat the oil in a large pot. Add the onion and stuffed chicken. Fry for a few minutes.
Add the salt, pepper, Baharat, tomato paste, carrot, zucchini and potatoes. Stir well and add the rice and fried onion.
Pour the water in and bring to a boil. Add the eggs and continue cooking over a low flame all night long. Check every so often to make sure there’s enough liquid. You can add up to ½ or 1 cup more of water if necessary.
Level of difficulty: Medium. Time: 90 minutes. Status: Meat. Translated by Hannah Hochner.