Chicken With Rice and Eggs (Tabyeet)
- Total Time
- 4 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups basmati rice
- 4pound broiler
- Few dashes turmeric
- Freshly ground black pepper and salt to taste
- 4tablespoons vegetable oil
- Few dashes cinnamon
- Pinch cloves
- ¼teaspoon plus, ground cardamom
- Dash nutmeg
- 1teaspoon tomato paste
- 3cups water
- Eggs, as many as desired
Nutritional analysis per serving (6 servings)
963 calories; 55 grams fat; 14 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 11 grams polyunsaturated fat; 51 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 61 grams protein; 1150 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak rice overnight in water to cover.
- Step 2
Rub turmeric into chicken and sprinkle with pepper. Saute chicken in hot oil for about 10 minutes. Add cinnamon, cloves, cardamom, nutmeg, tomato paste, salt and water. Partially cover and boil chicken for 30 minutes.
- Step 3
Remove chicken. Drain rice and add to chicken cooking liquid. Bring to boil and cook 3 to 4 minutes. Return chicken to pot. Continue boiling until liquid has evaporated almost completely.
- Step 4
Cover chicken and rice with enough foil to hold the number of eggs you wish to cook. Add the eggs in the shells. Place in 400-degree oven for 30 minutes. Reduce heat to 300 degrees and bake 30 minutes longer. Reduce heat to 250 degrees and bake for 2 to 3 hours, until rice forms golden crust on bottom and sides.
- Step 5
To help with removal of crust, place pan in cold water in the sink for a minute or two. Serve chicken on platter surrounded by rice.
Private Notes
Comments
I liked this, although with a few caveats: I didn't soak the rice; I followed a slower cooking method (this is originally a Sabbath dish, cooked overnight in a low oven) of 2 hours at 350 and 2 at 250; I found it impossible to get the chicken out whole, thus hard to extract all the bones; no great crust, but imagine that depends a lot on the pot. My final dish was tasty but a little dry, so I served with a lime chutney and a mint chutney (both of which I had on hand).
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