This recipe is based on a traditional Iraqi dish where the chicken is stuffed with rice and spices and cooked over more rice. We adapted it to the slow cooker to make it super simple to prepare any night of the week.
Note: the chicken does have a strong lemon flavor, if you don’t love lemon, cut back to half a lemon.
- Cook Time
- Prep Time
- 1 tablespoon extra virgin olive oil
- 1 cup brown basmati rice
- 2 tablespoons Jamie Geller Baharat or ras el hanout, divided
- 2 teaspoons kosher salt, divided
- Fresh cracked black pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 (15-ounce) can crushed tomatoes
- 1 whole chicken (about 3 ½ pounds)
- 1 lemon, halved
Preheat slow cooker on low.
- Coat slow cooker with 1 tablespoon olive oil.
- Pour rice, 1 tablespoon baharat and 1 teaspoon salt into the bottom of the slow cooker. Top with onion, garlic, broth and tomatoes, and mix well.
- Use your hands to thoroughly rub the chickens inside the cavity and out with the rest of the baharat. Sprinkle with 1 teaspoon salt and pepper. Stuff the lemon into the cavity of the chicken.
- Place chicken on top of rice in slow cooker.
- Cover and cook on low for 7 -10 hours.
- Serving Size: 1
- Calories: 508
- Carbohydrate Content: 50.2 g
- Cholesterol Content: 85 mg
- Fat Content: 22.2 g
- Fiber Content: 5 g
- Protein Content: 26.6 g
- Sodium Content: 1637 mg
- Sugar Content: 7.7 g