Preheat the oven to 350°.

In a large (9 qt.) heavy bottomed, oven-safe pot with a lid, heat the oil over medium heat. Add the onions, turmeric, salt and paprika. Sauté, stirring occasionally, until soft, about 10 minutes.

Meanwhile, place the rice and salt in a large mixing bowl and cover with 1 inch of warm water. Let soak for 20 minutes, then strain and discard the soaking water.

Make the filling: In a medium bowl combine the chicken breast, ground beef, baharat, salt, ⅓ of the can of crushed tomatoes, ½ of the sauteed onions, and ¼ of the soaked rice. Mix (best done with your hands), until the mixture is evenly combined.

Make the sauce: To the remaining sauteed onions in the pot, add the rest of the crushed tomatoes, 2 ½ cups of water, salt and pepper, and bring to a gentle boil.

Fill the chicken: Take the filling and stuff it under the skin of the chicken, filling the gaps where the chicken breasts were, then stuffing the chicken cavity itself, almost to the rim. There may be some filling leftover, depending on the size of your chicken.

Using toothpicks, “sew” the chicken skin together to seal in the filling. While Janette’s mom used to sew the chicken skin with string, to keep the filling in, Janette uses toothpicks to do the same thing (remember to take them out before serving or warn the guests).

Once the sauce has come to a boil, gently place the stuffed chicken into the pot and cover. Simmer over medium heat while you prepare the rice.

Add any leftover filling to the remaining rice, along with the tomato paste, oil, baharat, cinnamon and salt. Mix well.

Add the rice mixture to the pot, nestling it all around and on top of the chicken. Add the remaining 2 ¾ cups of water and return to a boil. Using a wooden spoon, lift the chicken a bit on all sides allowing the water and rice to more evenly surround the chicken. Cover and place in the oven.

For short cooking time: Bake for 2 hours at 350°. After 1 ½ hours, check the liquid level and if still very wet, bake for the remaining 30 minutes uncovered. For overnight T’bit: Add the eggs to the pot before placing in the oven. Bake at 212° for ~12 hours or until all the liquid has evaporated. 

For the crispy burned rice, after baking is complete (whichever method you choose), place the pot back on the stove top over high heat. Cook for 15-30 minutes until the bottom layer of rice is browned and crisp. Serve immediately.