Tbit – Iraqi Slow Cooked Chicken and Riceon April 11th, 2013 Posted in Home Made Cooking
If you’ve been reading my posts lately you probably know that I am now getting ready (and super excited about it) to fly out Toronto bound to participate in the FBC13 conference. Not only that the conference is going to be amazing thanks to all of the speakers and sponsors, but conference participants also get gifts, yep! How cool is that?
So I got my gift/swag from Nordic Ware 2 days ago and by getting their wonderful products can also join a prize draw where I can win products worth over $900!! All I need to do is cook something amazing using Nordic Ware products, post about it and link to their page. Sounds pretty easy and straight forward considering the amazing products I have to work with. In my gift package I received 3 products. 2 pots (Nordic Ware Pro Cast Traditions Aluminum 3 qt Dutch Oven and the Nordic Ware Pro Cast Traditions Aluminum Traditions Braiser) and 1 Nordic Ware 365 Chicken Leg and Jalapeno Griller.
Now, other than the fact that they are just beautiful (I just LOVE red kitchenware) they are also light weighted (Cast Aluminum) and come in a very convenient size. I decided to use the smaller pot (The Dutch Oven) to make a dish that is basically a version of a traditional dish originated in Iraq. This dish is called “Tbit” and it’s basically a very slow cooked chicken with rice cooked in a great spice mix. Why do I say very slow? Because this dish is cooked overnight and honestly, that’s the part I like about it. I prepared everything yesterday, put it in the oven on very low heat until this morning and now I have supper ready for today without even having to stand and cook. The overnight cooking was made possible because these Nordic Ware pots are cast aluminum, they are covered with non-stick layer and even their lid is aluminum so you can actually use them for everyday cooking or in the oven. Also, they have air-cushion bottoms which provide increased air circulation and thus improved heat distribution so really, it was perfect for cooking in the oven.
How did the “Tbit” turn out you ask? PERFECT I say! The spices and raisins just took it to a whole different level. The chicken is nice and tender and I am one happy momma because today, I don’t need to cook after work 🙂 thanks Nordic Ware.
- 500gr Chicken Thighs/ Drumsticks washed and dried
- ½ Onion – Chopped
- ½ Tomato – Chopped
- 1 Garlic Clove – Chopped
- 1 tbsp Vegetable Oil
- ¾ Cup White Rice (I used Jasmine)
- 1½ Cup Hot Boiling Water
- 1 tsp Tomato Paste
- Handful of Raisins
- ⅛ tsp Ground Clove
- ¼ tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- ¼ – ½ tsp Salt
- Black Pepper
- Preheat oven to 210F/ 100C
- In a cast iron/ cast aluminum (oven safe) pot, preheat the oil over medium-high heat and add the chopped onion. Sauté for 2-3 minutes until translucent.
- Add in the chopped tomato and garlic and stir for another minute.
- Add the chicken and let cook while stirring and turning occasionally until chicken is cooked on all sides. Cook and stir for about 5-7 minutes.
- Add in the rice, water, spices, tomato paste and raisins and mix together. Let cook and boil for about 7-10 minutes and remove from heat.
- Place in the preheated oven and let cook overnight (8-10 hours)