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פלאו בג'יג מהמטבח העיראקי – קבלו מתכון לעוף ואורז שמתבשלים ברוטב עסיסי ועשיר בתבלינים מנצחים. כמה טעים, לא נשאר אפילו פירור.
המתכון בעברית כאן: https://bit.ly/2VX2PGI
Chicken and rice from the Iraqi kitchen

Ingredients
5 chicken thighs
2 large onions
3 medium tomatoes
400 grams of crushed tomatoes (canned)
A spoonful of sweet paprika
A teaspoon full of herbs
Half a teaspoon of black pepper
2 teaspoons salt
3 cups of basmati rice
3 tablespoons oil
4 1/2 cups of boiling water
Instructions
In a wide saucepan, preferably medium-flame sauté, heat 3 tablespoons oil. Meanwhile, slice two onions into half rings and set aside, chop 3 tomatoes into small cubes and set aside. When really hot oil add onion rings and fry until onion becomes transparent. When the onion becomes transparent add 5 chicken thighs with their skin facing the bottom of the pot and fry for 5 minutes on each side. Periodically move the chicken pieces to make sure they do not stick to the bottom of the pot. After 10 minutes, add cubes of 3 tomatoes, 300 grams of crushed tomatoes, bring to a boil and lower flame. Add a teaspoonful of herb, salt, teaspoon sweet paprika, half a teaspoon of black pepper and mix. Cook 10 minutes with lid closed. After 10 minutes turn the chicken pieces with their skin facing the bottom of the pot, add a glass of boiling water, stir and cook for an hour. After an hour add a teaspoon of salt, 3 cups of jasmine rice, mix the rice with the vegetables and spices and gently squeeze it between the chicken pieces. Add 3 1/2 cups of boiling water, cover with lid, cook for half an hour and turn off flame.