Iraqi-Style Slow-Cooked Chicken and Rice
PrintIngredients
- ¼ cup olive oil
- 4 large white onions, peeled
- 7 whole boneless chicken thighs or 1.1lbs (500g) chicken thigh strips
- 25 fl oz (1 bottle) tomato purée or finely crushed tomatoes
- 1 tsp baharat spice
- 1 tsp salt
- 5–6 tbsp date syrup (don’t skip this!)
- 17.6 oz (2 ½ cups or 500g) Jasmine, Persian, or Basmati rice
- 4 cups water
Instructions
1. Dice the onions and sauté in olive oil in an 8.5–9.5-inch (22–24 cm) pot until golden.
2. Add the chicken thighs and sear until lightly golden.
3. Remove the chicken and set it aside on a plate, leaving the onions and oil in the pot.
4. Add the tomato purée, baharat, salt, date syrup, and water. Simmer for 10 minutes.
5. Stir in the rice and cook for another 10 minutes until it starts to absorb the liquid.
6. Return the chicken to the pot (it will sink in, which is perfect). Cover tightly with parchment paper and aluminium foil.
7. Oven method: Bake at 285°F (140°C) for 5–6 hours. For an overnight option, bake at 250°F (120°C) for 10 hours.
8. Flip the pot onto a serving plate and serve hot.
Notes
Iraqi-Style Slow-Cooked Chicken and Rice
