Name: T'beet (Iraqi-Jewish Slow-Cooked Chicken and Rice)
Prep time: 25 min
Cook time: 15 min
Total time: 8 h 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.1 kg (approx. 2.4 lbs) small whole chicken, cut into 8 pieces (2 drumsticks, 2 thighs, 2 wings, 2 breast halves); 2 cups (400g) aged basmati rice; 2 tablespoons (30ml) neutral oil, such as grapeseed or canola; 1 large yellow onion (about 250g), finely diced; 4 cloves garlic, minced (about 1 tablespoon); 1 teaspoon (5g) Diamond Crystal kosher salt, plus more for seasoning chicken (or 1/2 teaspoon fine sea salt); 1/2 teaspoon freshly ground black pepper; 1 teaspoon ground turmeric; 1/2 teaspoon ground cardamom; 1/4 teaspoon ground cinnamon; 1 bay leaf; 3.5 cups (840ml) hot chicken broth, low sodium; For garnish: 1/2 cup (25g) store-bought crispy fried onions; For garnish: 2 tablespoons fresh parsley, chopped

Magic Sous

T'beet (Iraqi-Jewish Slow-Cooked Chicken and Rice) — Magic Sous