To cook:Place a large, heavy, non-stick pot or a stove-safe slow cooker insert over medium high heat. Add the olive oil. When hot, add the chicken, breast side down. Allow to brown as best as possible, and then turn it over. Continue in this manner until the chicken is fairly brown all over. Remove the chicken and set aside.Add onion to hot oil and sauté until translucent. Add remaining tomatoes and tomato paste. Stir to dissolve the tomato paste. Season with salt, pepper, and cayenne for flavor. I recommend 2 teaspoons salt, 1/2 teaspoon pepper, and 1/4 teaspoon cayenne. Add remaining spice mix. Add 3 cups of water and bring to a boil.In the mean time, wash and soak the remaining rice for 15 minutes. After 15 minutes, drain the rice and add to the pot. Add the chicken back to the pot positioning it so that it sits on its back in the middle of the pot. Bring the pot back to a boil, cover, and immediately place into a 200 degree Fahrenheit (95 C) oven. Allow it to cook slowly for at least 12 hours, but it can be cooked up to 18 hours. Alternately, place insert into slow cooker and cook on low for 18 hours.To serve:Carefully remove chicken from the pot. It will fall apart, but try to be gentle. Place on a platter and surround with the rice. A crispy crust should have formed on the bottom of the pot. Place this on top of the rice and be sure that everyone gets a piece as this is the best part. Serve with a simple salad to round out the meal.The writer is an executive chef, and author of "Beyond the Kitchen Wall."
The Jewish palate: T'beet - Flavors of Iraqi Jewish Exile
Learn about one of the greatest ancient Jewish cultures through the art of preparing one of their authentic meals.
To cook:Place a large, heavy, non-stick pot or a stove-safe slow cooker insert over medium high heat. Add the olive oil. When hot, add the chicken, breast side down. Allow to brown as best as possible, and then turn it over. Continue in this manner until the chicken is fairly brown all over. Remove the chicken and set aside.Add onion to hot oil and sauté until translucent. Add remaining tomatoes and tomato paste. Stir to dissolve the tomato paste. Season with salt, pepper, and cayenne for flavor. I recommend 2 teaspoons salt, 1/2 teaspoon pepper, and 1/4 teaspoon cayenne. Add remaining spice mix. Add 3 cups of water and bring to a boil.In the mean time, wash and soak the remaining rice for 15 minutes. After 15 minutes, drain the rice and add to the pot. Add the chicken back to the pot positioning it so that it sits on its back in the middle of the pot. Bring the pot back to a boil, cover, and immediately place into a 200 degree Fahrenheit (95 C) oven. Allow it to cook slowly for at least 12 hours, but it can be cooked up to 18 hours. Alternately, place insert into slow cooker and cook on low for 18 hours.To serve:Carefully remove chicken from the pot. It will fall apart, but try to be gentle. Place on a platter and surround with the rice. A crispy crust should have formed on the bottom of the pot. Place this on top of the rice and be sure that everyone gets a piece as this is the best part. Serve with a simple salad to round out the meal.The writer is an executive chef, and author of "Beyond the Kitchen Wall."