The tabite, the highlight of Iraqi cuisine, is a dish made of fragrant rice that is cooked for hours like the stew with tomatoes, spices and chicken.
This time we added shiitake mushrooms to it that fill the whole pot with deep and addictive flavors, and you know what the good part is?
Shiitake have a great umami taste of their own, which makes this whole recipe "in a different way" Tibetan, which eliminates arguments along the lines of "my grandmother used to make this, exactly like this. I miss it, but hers would have turned out better."
That way, it will simply be your favorite, until even decades from now someone will say "we made it with shiitake mushrooms, I haven't tasted anything like this since".
Includes crispy rice edges.
Iraqi Chowder with Shiitake Mushrooms/Sarit Gofan, courtesy of Havat Tkoa
Ingredients for the recipe
fly:
6 chicken legs and/or thighs
3 tablespoons olive oil
1 tablespoon sweet paprika
1 tablespoon crystallized garlic
1 teaspoon of salt
For the stew:
1 lot dried shiitake mushrooms (25 grams)
4 boiling glasses
½ cup jasmine (or Persian) rice
6 shallots (or 2 onions cut into quarters)
1 tablespoon of turmeric root (or half a tablespoon of turmeric)
1 teaspoon chopped fresh ginger
1 cup crushed tomatoes
2 crushed tomatoes
1 tsp
1 teaspoon of salt
1 teaspoon ground black pepper
3 tablespoons olive oil
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Preparation
How do you make tabit with dried mushrooms?
1
The chicken: mix the olive oil and the spices and massage the chicken parts well.
2
The mushrooms: soak the mushrooms in four glasses of boiling water for 30 minutes, filter the liquid and keep them for later.
Chop the mushrooms.
3
The rice: soak the rice in a bowl with water for 30 minutes and filter.
4
Heat the oven to 200 degrees.
5
In a large bowl, mix the tomato paste, the crushed tomatoes, the chopped mushrooms and 4 cups of the mushroom soaking water.
6
Grease a medium deep pan, transfer the rice, shallot, other ingredients and spices, mix and spread in the pan.
Pour the tomato and mushroom mixture and arrange the chicken pieces in the center.
7
Put in the hot oven uncovered and bake for about 30 minutes.
8
Lower the heat to 120 degrees, cover with aluminum foil and bake for about 10 hours or overnight on a Shabbat tray.
More chicken recipes
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Tripolitan wheat soup
Perfect chowder
Perfect Iraqi Tabitha
Ethiopian style chicken casserole
Turkey meatballs in cherry tomato and mint sauce
Tomatoes stuffed with bulgur and chicken
Chicken cassoulet and chorizo
Quick soup
Festive chicken and chestnut sofrito
Chicken sofrito
Chicken sofrito with spinach
Chicken meatballs in celery
Chicken meatballs in fennel and Jerusalem artichoke
More on the same topic:
Tabitha
chicken
Rice
Broth
mushrooms