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TEBEET - IRAQI JEWISH CHOLENT


    • 1 large chicken
    • 1/2 teas pepper
    • 1/2 teas turmeric
    • water
    • 2 Tbls tomato paste
    • 1 Tbls salt
    • 1/2 tsp cardamom
    • 1/2 tsp cinnamon
    • 1/4 tsp baharat
    • 4 cups white rice

 
Clean chicken and remove fat.

Fry and melt the fat in a big pot for 5 minutes.

Place chicken in fat and brown on all sides.

In a large bowl, mix water and tomato paste.

Add salt and remaining spices.

Pour mixture over the chicken, bring to a boil.

Cook 10 minutes.

Remove chicken and set aside.

Add rice to boiling sauce in pot, and cover.

Lower flame and cook 15 minutes.

Put the chicken back in pot, add more water if needed.

Cover and place in the oven on very low heat for up to 8 hours.

 

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