Iraqi Tabit

Directions

1. We finely chop the onions. ≈ 3 min
2. In a large pan, heat the oil and brown the chopped onion until it is golden. ⏱ ≈ 10 min
3. Add the tomato puree, water, salt, pepper, and any other spices (if using) to the cauliflower, and mix well. ≈ 4 min
4. We place the chicken pieces in a pot. ≈ 3 min
5. We cook them until they are tender, then let them simmer over low heat for about 30 minutes, always covered. ⏱ 30 min
6. We only remove the chicken pieces and leave the sauce in the pot. ≈ 3 min
7. Rinse and drain the rice, then add it to the pot with the remaining sauce. ≈ 3 min
8. Then, I close the pot. ≈ 3 min
9. First, bring the rice to a boil (be careful not to burn it), then transfer it to a saucepan with a little water and let it simmer for twenty minutes. ⏱ ≈ 40 min
10. Next, place the chicken pieces back in the pot and press them down into the rice. ≈ 3 min
11. Cover the pot again and place it in the preheated oven at a low to medium temperature (approximately 125 to 150 degrees Celsius) for about an hour and a half. ⏱ ≈ 10 min