T'bit (Iraqi Stuffed Chicken with Spiced Rice)

Ingredients

• •1 whole chicken (1.5–2 kg), spatchcocked
• •1.25 cups basmati rice, rinsed well
• •4–5 Campari or Roma tomatoes, sliced
• •1 red onion, thinly sliced
• •2 tablespoons olive oil
• •1/4 cup tomato paste
• •4 garlic cloves, minced
• •1/4 cup olive oil (for spice paste)
• •1 tablespoon date syrup (silan)
• •2 teaspoons baharat spice blend
• •1.5 teaspoons sea salt
• •1.25 teaspoons cumin
• •1 teaspoon sumac
• •0.5 teaspoon black pepper
• •2.75 cups boiling water
• •Fresh flat-leaf parsley for garnish

Instructions

1. 1

   Preheat oven to 200°C (400°F). Drizzle 2 tablespoons olive oil into a large oven-safe 9x13 baking pan.

2. 2

   Layer sliced tomatoes and red onion on the bottom. Season with a pinch of salt.

3. 3

   Place the spatchcocked chicken on top, skin side up.

4. 4

   In a bowl, whisk together tomato paste, garlic, 1/4 cup olive oil, silan, baharat, salt, cumin, sumac, and black pepper.

5. 5

   Pour rinsed basmati rice evenly around and on top of the chicken in the pan.

6. 6

   Pour the spice mixture over the rice and chicken, coating everything. Add boiling water around the sides.

7. 7

   Cover tightly with wet parchment, then seal with aluminum foil. Bake for 1.5 hours.

8. 8

   Uncover, switch to broil, and broil 7–10 minutes until the skin is deep golden brown.

9. 9

   Garnish with fresh parsley. Serve directly from the pan — the crispy bottom rice is the prize.