Iraqi Shabbat Chicken
Delight your taste buds with the rich and aromatic flavors of Iraqi Shabbat Chicken, a comforting and soulful dish perfect for family gatherings or special occasions. This recipe features a tender, slow-simmered whole chicken infused with a warm spice blend of turmeric, cumin, cinnamon, and sweet paprika. Cooked alongside caramelized onions, garlic, and an irresistible mix of dried apricots, golden raisins, and chickpeas, this dish boasts a perfect balance of savory and subtly sweet flavors. Simmered to perfection in a hearty, flavorful broth, it's served with fluffy long-grain rice and garnished with fresh parsley for an elegant touch. Ideal for celebrating tradition or introducing a taste of Iraq to your table, this recipe brings together Middle Eastern spices, wholesome ingredients, and timeless cooking techniques.
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Recipe Information
Ingredients
- 1 piece Whole chicken
- 3 large Yellow onions
- 6 cloves Garlic
- 2 teaspoons Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground cinnamon
- 1 teaspoon Sweet paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 tablespoons Olive oil
- 2 cups Water
- 10 pieces Dried apricots
- 0.5 cup Golden raisins
- 1 cup Chickpeas (cooked or canned, drained)
- 2 tablespoons Fresh parsley
- 2 cups Long-grain rice
Instructions
Begin by preparing the chicken. Rinse the whole chicken under cold water, pat dry with paper towels, and remove any excess skin or fat.
Peel and thinly slice the onions. Peel and finely chop the garlic cloves.
In a small bowl, mix turmeric, cumin, cinnamon, paprika, salt, and black pepper to create a spice blend.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and garlic, cooking until softened and golden, about 8-10 minutes.
Rub half of the spice blend evenly over the entire chicken, including under the skin and inside the cavity.
Push the onions and garlic to the sides of the pot and carefully place the chicken in the center. Sear the chicken on all sides until lightly browned, about 5-7 minutes per side.
Add 2 cups of water to the pot, scraping the bottom to deglaze and release any browned bits. Stir the remaining spice blend into the liquid.
Add the dried apricots, golden raisins, and chickpeas to the pot, arranging them around the chicken.
Cover the pot and reduce the heat to low. Simmer gently for 1.5–2 hours, basting the chicken occasionally with the cooking liquid to keep it moist.
While the chicken is cooking, prepare the rice according to package instructions. Fluff the rice with a fork and keep warm.
Once the chicken is cooked through (internal temperature of 165°F/75°C), carefully remove it from the pot and set it on a serving dish. Let it rest for 10 minutes before carving.
Taste the sauce in the pot and adjust the seasoning if necessary. Spoon the sauce, chickpeas, and dried fruits over and around the chicken.
Garnish with freshly chopped parsley and serve the chicken alongside the warm cooked rice.
Nutrition Facts
Calories |
2260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 5232 mg | 228% | |
| Total Carbohydrate | 341.3 g | 124% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 117.5 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 3570 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
