Iraqi T’beet with Chicken Thighs

Instructions

1. Prepare oven and base layer Preheat oven to 250°F. Sprinkle 1 teaspoon salt over the bottom of a 5–6 quart Dutch oven. Drizzle with 3 tablespoons olive oil and layer 14 ounces of tomatoes (whole or chopped) and 1 large red onion (finely sliced) evenly across the bottom.
2. Assemble rice and chicken layers Spread 2 cups rinsed basmati rice evenly over the tomato-onion base. Arrange 6–8 bone-in, skin-on chicken thighs on top of the rice, skin side down.
3. Mix broth and seasoning In a mixing bowl, combine 4 cups chicken stock, 3 tablespoons tomato paste, 3 cloves minced garlic, and 3 teaspoons Baharat seasoning. Stir until smooth and pour evenly over the arranged chicken thighs and rice.
4. Seal with parchment Wet and crumple a sheet of parchment paper large enough to cover the entire dish. Lay it directly over the chicken and rice mixture so it touches the surface. Cover tightly with the lid or aluminum foil to trap the steam — when you know, you know.
5. Bake low and slow Bake covered at 250°F for 6 to 8 hours. The 2 cups of basmati rice will soak up the 4 cups of stock, forming a crisp, caramelized crust on the bottom (the hikaka), while the 6–8 chicken thighs become fall-apart tender.
6. Serve Scoop the spiced rice onto a large platter, nestle the golden chicken thighs on top, and scrape up some of the crunchy bottom crust — it’s the best part.