Tbeet

Ingredients

• •1 whole chicken, about 4 lb
• •2 cups jasmine rice
• •1/2 cup chicken giblets, chopped
• •1 large onion, finely chopped
• •2 tbsp tomato paste
• •1 tsp ground cardamom
• •1 tsp ground cinnamon
• •1 tbsp dried rose petals, optional
• •2 tsp kosher salt
• •1/2 tsp black pepper
• •4 tbsp oil
• •4 cups chicken stock

Instructions

1. 1

   Rinse the rice and soak for 20 minutes, then drain.

2. 2

   Sauté the onion and giblets in oil, then stir in half of the rice, the tomato paste, cardamom, cinnamon, salt, pepper, and rose petals if using.

3. 3

   Stuff the chicken with the rice-giblet mixture and truss it closed.

4. 4

   Spread the remaining rice in a heavy pot or Dutch oven, place the stuffed chicken on top, and pour in the stock.

5. 5

   Cover tightly and cook in a low oven for 6 to 8 hours until the chicken is very tender and the rice has absorbed the juices.

6. 6

   Let rest briefly, then carve the chicken and serve with the fragrant rice beneath it.