Iraqi Shabbat Chicken

Authentic Iraqi Shabbat Chicken Recipe - A Flavorful Middle Eastern Dish

Region / culture: Iraq, Israel | Preparation time: 30 minutes | Cooking time: 5 hours | Servings: 4-6

Introduction

Iraqi Shabbat Chicken is a traditional dish that is perfect for a special family meal or gathering. This flavorful dish features tender stewing chicken cooked with tomato puree, okra, and basmati rice. The combination of spices and ingredients creates a delicious and comforting meal that is sure to impress your guests.

History

This recipe has been passed down through generations in Iraqi families as a special dish to be enjoyed on Shabbat, the Jewish day of rest and celebration. The slow cooking process allows the flavors to meld together, creating a rich and savory dish that is perfect for sharing with loved ones.

Ingredients

1 whole stewing chicken
300 g tomato puree
300 g okra
1 lemon
500 g basmati rice
2 onions
1 liter water

How to prepare

Chop the onions and place them in a large oven casserole dish. Add tomato puree and about 1 liter of water.
Place the chicken on top of the onions and put it into a pre-heated oven at about 150°C for approximately 3.5 hours.
Once cooked, remove the chicken and set it aside.
Take half of the juices along with the puree and onions and put them into a saucepan. Add the okra, salt, pepper, and lemon juice. Bring it to a boil and then simmer gently for 30 minutes. If using tinned okra, make sure to drain it well before use.
Thoroughly wash the basmati rice and add it to the remaining juices in the casserole dish. Add some more water to just cover the rice. Place it back into the oven and cook for an additional 1 hour.
When the rice is cooked, divide the chicken into portions and place them on top of the rice. Cook for another 0.5 hour.
The rice will now have a wonderful reddish-golden color with the infused taste of the chicken.
Serve everything together with the okra sauce.

Variations

You can add additional vegetables such as carrots, bell peppers, or potatoes to the dish for extra flavor and nutrition.
For a spicier version, add some chili flakes or hot sauce to the tomato puree mixture.

Cooking Tips & Tricks

Make sure to cook the chicken slowly and at a low temperature to ensure that it stays tender and juicy.

- Be sure to drain the okra well if using tinned okra to prevent the dish from becoming too watery.

- Adjust the seasoning to your taste preferences by adding more salt, pepper, or lemon juice as needed.

Serving Suggestions

Serve Iraqi Shabbat Chicken with a side of fresh salad, pickles, and warm pita bread for a complete meal.

Cooking Techniques

The key to making Iraqi Shabbat Chicken is slow cooking the chicken and rice to allow the flavors to develop fully. Be patient and let the dish simmer gently to achieve the best results.

Ingredient Substitutions

If you cannot find okra, you can substitute it with green beans or zucchini for a similar texture and flavor.

Make Ahead Tips

You can prepare the tomato puree mixture and marinate the chicken in advance to save time on the day of cooking. Simply store them in the refrigerator until ready to use.

Presentation Ideas

Serve Iraqi Shabbat Chicken in a large serving dish with the chicken pieces arranged on top of the flavorful rice. Garnish with fresh herbs such as parsley or cilantro for a pop of color.

Pairing Recommendations

This dish pairs well with a glass of red wine or a refreshing mint tea to complement the rich flavors of the chicken and rice.

Storage and Reheating Instructions

Leftover Iraqi Shabbat Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Iraqi Shabbat Chicken contains approximately 350 calories.

Carbohydrates

Each serving of Iraqi Shabbat Chicken contains approximately 45g of carbohydrates.

Fats

Each serving of Iraqi Shabbat Chicken contains approximately 12g of fats.

Proteins

Each serving of Iraqi Shabbat Chicken contains approximately 25g of proteins.

Vitamins and minerals

Iraqi Shabbat Chicken is a good source of Vitamin C, Iron, and Potassium.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Iraqi Shabbat Chicken is a nutritious and balanced meal that provides a good mix of carbohydrates, proteins, and fats. It is also rich in essential vitamins and minerals, making it a healthy choice for your family.

Summary

Iraqi Shabbat Chicken is a delicious and comforting dish that is perfect for a special family meal. With its tender chicken, flavorful rice, and savory okra sauce, this dish is sure to become a new favorite in your household. Enjoy the rich flavors and traditional taste of this Iraqi classic!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Iraqi Shabbat Chicken. It was a warm summer day, and I was visiting my dear friend Fatima in her cozy kitchen. Fatima was a wonderful cook, and she always had the most delicious aromas wafting from her stove.

On this particular day, Fatima was preparing a special dish for Shabbat dinner. As she chopped onions and garlic, she explained to me that this recipe had been passed down through her family for generations. She told me that it was a traditional Iraqi dish that was often served on the Sabbath to bring good luck and blessings to the household.

I watched intently as Fatima added spices and herbs to the marinated chicken, creating a fragrant and tantalizing mixture. The rich colors and enticing smells captivated me, and I knew that I had to learn how to make this dish for myself.

Fatima noticed my keen interest and invited me to help her prepare the meal. As we worked side by side in her kitchen, she shared stories of her childhood in Iraq and the memories she had of cooking with her mother and grandmother. I listened intently, absorbing every detail and savoring the history and tradition behind this ancient recipe.

After hours of simmering and simmering, the Iraqi Shabbat Chicken was finally ready. Fatima served it to her family with a side of fragrant rice and a simple salad, and I watched as they eagerly dug in, savoring every bite.

The flavors of the dish were unlike anything I had ever tasted before – the tender chicken infused with spices and herbs, the rich sauce enveloping each bite in warmth and comfort. It was a meal that spoke of love and tradition, of history and heritage.

As I sat at Fatima's table, sharing in this sacred ritual of Shabbat dinner, I knew that I had to learn how to make this dish for myself. I begged Fatima to teach me the recipe, and she graciously agreed.

Over the next few weeks, I visited Fatima's kitchen regularly, learning the intricacies of the recipe and the secrets behind each ingredient. I watched as she expertly seasoned the chicken, as she patiently stirred the sauce, as she lovingly tended to every detail to ensure that the dish turned out perfect every time.

And slowly, with each visit, I began to feel more confident in my own abilities. I started experimenting with the recipe, adding my own twist here and there, making it my own. I shared the dish with my own family, who marveled at the exotic flavors and the rich history behind each bite.

As the years passed, I continued to make Iraqi Shabbat Chicken for my loved ones, passing down the recipe and the stories that accompanied it. I shared the dish with friends and neighbors, with strangers and acquaintances, spreading the tradition and the love that had been passed down to me.

And now, as I stand in my own kitchen, preparing the dish for yet another Shabbat dinner, I feel a sense of pride and gratitude for the journey that has led me here. I am grateful to Fatima for sharing her knowledge and her heritage with me, for opening up a world of flavors and traditions that I may never have experienced otherwise.

And as I take a bite of the tender chicken, as I savor the rich and exotic flavors that dance on my tongue, I know that I am honoring not only the recipe, but the generations of cooks and storytellers who have come before me. I am continuing a legacy, a tradition, a history that stretches back through time and across continents.

And for that, I am eternally grateful.