Tebit — Photo:
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Active Time:

1 hr 20 mins

Soak Time:

12 hrs

Total Time:

15 hrs 40 mins

Yield:

4 to 6 servings

A whole chicken cooks in a bed of tomatoey, tender, spiced rice in tebit, a one-pot Iraqi Jewish dish. Tebit is often made for Shabbat, the Jewish day of rest, because it can be prepped and cooked on Friday and will still be warm by Saturday afternoon, when some observe Shabbat by not using electronic appliances like an oven. To serve, the pot is flipped over to release the rice, which caramelizes on the bottom and along the edges, creating a crunchy and dramatic crust.

Frequently asked questions

What is baharat?

Baharat, a Middle Eastern spice blend, features a mix of warm and sweet spices. In Iraqi blends, you’ll usually find a more prominent cardamom presence, along with coriander, allspice, and black pepper. Find baharat at Middle Eastern markets or at burlapandbarrel.com.

What do you serve with tebit?

Tebit is a rich, savory dish that can be served with amba, a spicy pickled mango that accompanies a range of Iraqi Jewish dishes and recipes from the Levant region more widely. Amba adds bright acidity and a punch of pickle-y flavor. Make amba at home using unripe mango, or find it at a Middle Eastern market. (Pro tip: The brand called Ship is a favorite of Food & Wine editor Lucy Simon’s family.)

Notes from the Food & Wine Test Kitchen

Our testers had the most success with a nonstick pot. A Dutch oven can also be used but may be too heavy to flip, and the rice may stick. If that happens, simply remove the chicken and spoon the rice onto a large platter to serve.

Suggested pairing

Tebit is a dish made to be gathered around; pair tebit with a celebration-worthy red Bordeaux like Anseillan AOC Pauillac.

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Ingredients

3 1/2 cups uncooked long-grain rice (such as Carolina Gold), soaked overnight
1 large (5-ounce) boneless, skinless chicken thigh, cut into 1/2-inch pieces
3/4 cup tomato paste, divided
1 tablespoon baharat spice blend (such as Burlap & Barrel)
2 tablespoons kosher salt, divided
1 teaspoon black pepper, divided
1/4 teaspoon cardamom
1 (4-pound) whole chicken
1/4 cup olive oil, divided
1 (14.5-ounce) can diced tomatoes, drained
2/3 cup chopped yellow onion (about 1 small onion)
2 teaspoons ground cinnamon
2 teaspoons paprika
4 cups water
1 (8-ounce) can tomato sauce
1 chicken bouillon cube

Directions

Drain soaked rice in a colander, and rinse well with cold water. Combine 2/3 cup rice, chopped chicken thigh, 2 tablespoons tomato paste, baharat, 2 teaspoons salt, 1/2 teaspoon black pepper, and cardamom in a medium bowl; stir until mixture is well combined. Set remaining soaked rice aside until ready to use.
Gently loosen the breast skin from the whole chicken using your fingers. Stuff rice mixture under breast skin (about 1/4 cup) and into chicken cavity (about 3/4 cup). Prick chicken skin using a fork or a sharp paring knife. Set aside.
Preheat oven to 350°F with rack positioned in bottom third of oven. Heat 2 tablespoons oil in a large nonstick pot or Dutch oven over medium-high. Add diced tomatoes, chopped onion, cinnamon, paprika, remaining 1/2 cup plus 2 tablespoons tomato paste, and remaining 1/2 teaspoon black pepper; cook, stirring occasionally, until mixture is fragrant and tomato paste darkens slightly, about 5 minutes. Remove from heat, and transfer to a medium bowl. Wipe pot clean.
Coat bottom of pot with 1 tablespoon oil. Fit a circle of parchment paper into bottom of oiled pot, and drizzle paper with remaining 1 tablespoon oil. Add diced tomato mixture, 4 cups water, tomato sauce, bouillon, and remaining 4 teaspoons salt; bring to a boil over high. Add reserved soaked rice; reduce heat to medium, and simmer, undisturbed, 20 minutes. Nestle chicken, breast side up, into center of rice mixture. Spoon some of the simmering liquid over chicken; cook over medium, undisturbed, 10 minutes.
Cover pot with lid, and transfer to preheated oven; roast until an instant-read thermometer inserted in thickest portion of breast registers 165°F, 1 hour and 20 minutes to 2 hours. Uncover pot; increase oven temperature to 425°F, and roast until chicken is browned in spots, about 10 minutes. Remove from oven, and let cool 20 minutes. To serve, carefully transfer chicken to a plate, and set aside. Invert pot onto a large round platter to release the rice; remove and discard parchment paper. Transfer chicken to the platter, nestling it into the center of the rice. (Alternatively, remove chicken from pot; set aside. Spoon rice onto large platter, placing crispy rice on top. Place chicken over rice, and serve.)