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.
Iraqi Slow Cooker Chicken with Rice
Servings
4 Servings
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition Facts
Iraqi Slow Cooker Chicken with Rice
Amount per Serving
Calories
508
% Daily Value*
Fat
22.2
g
34
%
Cholesterol
85
mg
28
%
Sodium
1637
mg
71
%
Carbohydrates
50.2
g
17
%
Fiber
5
g
21
%
Sugar
7.7
g
9
%
Protein
26.6
g
53
%
* Percent Daily Values are based on a 2000 calorie diet.
can this be cooked longer for Shabbat, and can I add meet? Also, do you have any recommendations for a crock pot or other cookware sold in Israel for overnight cooking. With the ones I found, the food is likely to burn unless it’s cooked with lots of water. Thanks.