Short-Cut Tebit

Orly Bronshtein’s recipe for Short-Cut Tebit, from Walla! Food

3 tablespoons oil
6 chicken drumsticks (with or without the skin)
1 chopped onion
2 crushed garlic cloves
2 cups rice
2 tablespoons tomato paste or 2 grated tomatoes
1/2 teaspoon turmeric
2 teaspoons Iraqi baharat
1 teaspoon paprika
1 teaspoon dried nana mint or dried spearmint
Salt to taste
3 cups hot water

Heat the oil in a wide and short saucepan, and fry the onions and chicken drumsticks for about 8 minutes until golden.

Add the garlic and rice. Fry for an additional 3 minutes until the rice is white and not transparent.

Add the tomato paste and spices, and fry until golden while stirring.

Add the water and boil.

After the water is boiling, turn down the heat and cook with the lid on for about 20-30 minutes.

** If you have time, transfer to a preheated oven (350 degrees Fahrenheit) and bake for an additional 20 minutes without the lid, or for an additional hour with the lid, just to make it extra-crispy.

Makes 4 servings.

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