1 whole chicken 2 pound rice 2 sliced onions 3 tbsp vegetable oil 2 tbsp tomato paste ½ tsp turmeric 1 tbsp paprika Salt 2 oz pine nuts
Tabit is an Iraqi Jewish dish for Shabbat, cooked overnight. Other names for the same dish among other Jewish communities are: In Israel: Hamin, in European countries: chulent, in north Africa: Tagin. The recipes may vary from community to community but the main ingredients and cooking method is similar.
Fry the onion in a large pot until golden. Add the chicken and fry it with the onion for 10 minutes. Cover the chicken with water and cook for half hour. Add the spices and cook for additional 15 minutes, remove the chicken and put it aside. Add the rice to the pot and cook about 8 minutes so all the liquid absorbed but the rice is not fully cooked. Make a pit in the rice and put the chicken inside. Spread the pine nuts over the chicken and move the pot to an oven that was pre heated at 100 degrees C (210 F), cook overnight for at least 10 hours and serve. (You may turned it upside down and it may come out as a whole cake).