T’Bit (Iraqi Slow Cooked Chicken & Brown Rice)

It's time for this month's Eat the World recipe challenge and this month, we're heading to Iraq!

Oh boy, I thought, this will be a tough one.

My family, while pretty adventurous eaters, are not big fans of a middle eastern spice profile.  I could have given myself a break and made some sort of bread, but I felt it wasn't really in the spirit of the challenge.

Eventually, I found a recipe for T'bit - a slow cooked chicken and rice and hoped, that even though there were some unfamiliar spices, it would be acceptable.


And guess what?  While this wasn't a favorite, portions were eaten without complaint!  The kids weren't begging for seconds, but there weren't any hunger strikes either, whick I consider a win!

More sophisticated palates with enjoy the warm spices in the baharat combined with the tomato seasoned rice and the super tender chicken drumsticks!

Here's what everyone else is cooking up this month:


Check out all the wonderful Iraqi dishes by fellow Eat the World members and share with #eattheworld.

Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Culinary Adventures with Camilla: Hadgi Badah (Iraqi Cardamom Cookies)
The Schizo Chef: Iraqi Parda Pulao
Amy’s Cooking Adventures: T’Bit (Iraqi Slow Cooked Chicken & Brown Rice)
Sneha’s Recipe: Potato Kubbi/Potato Chap
CulturEatz: Kahi with Gaymar Breakfast
Kitchen Frau: Tepsi Baytinijan (Meatball & Eggplant Dish)
Pandemonium Noshery: Iraqi Lamb Stew
A Day in the Life on the Farm: Tepsi Baytinijan
Making Miracles: Iraqi Rice & Potato Balls
Dinner By Dennis: Pomegranate Soup

Recipe Note:

*I did not have baharat spice mix on hand.  I used 1 tablespoon of garaham masala (which has most of the spices found is Baharat) plus 2 teaspoons of paprika and 1 teaspoon of ground cumin.

Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.  

T’Bit (Iraqi Slow Cooked Chicken & Brown Rice)

Recipe adapted from Gather a Table

2-3 tablespoons olive oil, divided

2 pounds chicken drumsticks

1 large onion, diced

3 cups diced tomatoes

2 tablespoons tomato paste

2 tablespoons Baharat (see note)

3 cloves garlic, minced

1 ½ teaspoons salt

½ teaspoon black pepper

2 cups brown rice

4 cups hot water

Heat a tablespoon of oil in a large dutch oven over medium-high heat.  Working in batches, add the drumsticks and cook until the chicken is browned on all sides.  Remove from pan and set aside.

Add more olive oil.  Add the onion and diced tomatoes and cook until the onions are softened.   Stir in the tomato paste, Baharat, garlic, salt, and pepper and cook for 2-3 minutes.

Stir in the water and rice, bring to a simmer.  Place the drumsticks on top, then cover and cook for 45-60 minutes or until the rice has absorbed most of the liquid.

  Amy Eats the World in...

Cuba: Ropa Vieja (Slow Cooker Beef)

Ireland: Cheesy Potato Soup with Irish Ale

Thailand: Chicken Satay

Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burger 
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Milk 
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie 
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade) 
Puerto Rico: Arroz con Tocino  (Rice with Bacon)
Egypt: Ghorayebah Cookies
Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls

Portugal: Bitoque (Steak & Eggs) 
Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies) 
Trinidad & Tabago: Trini Macaroni Pie