CHICKEN WITH RICE AND EGGS (TABYEET)

Chicken With Rice and Eggs (Tabyeet) image

Provided by Marian Burros

Time 4h30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 cups basmati rice
4 pound broiler
Few dashes turmeric
Freshly ground black pepper and salt to taste
4 tablespoons vegetable oil
Few dashes cinnamon
Pinch cloves
1/4 teaspoon plus, ground cardamom
Dash nutmeg
1 teaspoon tomato paste
3 cups water
Eggs, as many as desired

Steps:

Soak rice overnight in water to cover.
Rub turmeric into chicken and sprinkle with pepper. Saute chicken in hot oil for about 10 minutes. Add cinnamon, cloves, cardamom, nutmeg, tomato paste, salt and water. Partially cover and boil chicken for 30 minutes.
Remove chicken. Drain rice and add to chicken cooking liquid. Bring to boil and cook 3 to 4 minutes. Return chicken to pot. Continue boiling until liquid has evaporated almost completely.
Cover chicken and rice with enough foil to hold the number of eggs you wish to cook. Add the eggs in the shells. Place in 400-degree oven for 30 minutes. Reduce heat to 300 degrees and bake 30 minutes longer. Reduce heat to 250 degrees and bake for 2 to 3 hours, until rice forms golden crust on bottom and sides.
To help with removal of crust, place pan in cold water in the sink for a minute or two. Serve chicken on platter surrounded by rice.

Nutrition Facts : @context http, Calories 963, UnsaturatedFat 37 grams, Carbohydrate 51 grams, Fat 55 grams, Fiber 1 gram, Protein 61 grams, SaturatedFat 14 grams, Sodium 1150 milligrams, Sugar 0 grams, TransFat 0 grams