Make the bread…the one where you mix everything in a bowl the night before…and then bake in the Dutch oven in the morning. I’ll see if I can find the recipe. Easy…peasy. And would go great with your stew!
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Mine is a on the smaller size, it’s the 4.5 qt Lodge. Perfect for making dishes for just H and me.
This one. So far I just love it!
4.5 Qt Dutch Oven Lagoon Gradated https://a.co/d/8wVkGde
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Run, don’t walk, to this delicious rice recipe!!
A play on a tahdig, tachin is a little easier version.
I’m posting this recipe because the recipe I actually used was a screenshot of a recipe book and the sharer has not told me what book it was from - but this is very similar, and the recipe I think is pretty forgiving.
It does take a while - I baked mine for nearly 2 hours! But the results, YUM. Can be served on it’s own, with chicken, fish - largely anything!
Now, my subs:
- oddly I didn’t have plain greek yogurt so I used sour cream.
- I didn’t have saffron so I used a blend of turmeric and cayenne - definitely tasted great and got the yellow color effect.
- I soaked my rice for an hour first before parboiling.
- I didn’t do the barberry step at all - my recipe didn’t include this. I think something like pomegranates and pistachios would also be delicious on top.
- Don’t be shy with the butter steps! Use more!
The flavorful fluffy rice with the crunchy underside - so, so good! I did not flip mine - I just cut it in wedges like a pie. Even picky H liked it!
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I make Tahchin regularly. Some people put grilled eggplant or caramelized onions with the chicken layer. Sometimes when I am in a pinch, I will get a rotisserie chicken and use that; however, I marinate it with a little bit of yogurt and lots of minced garlic and saffron about 6 hours before I am ready to bake it.
Tahchin is definitely best baked low and slow (380 degrees for 2 hours).
This other recipe I am attaching is also pretty good, but I put all of the rice in the yogurt/egg/saffron/oil mixture and use about half for the top, then layer chicken and caramelized onions, then add the second rice layer.
As you said- dotting the top with some butter cubes is a must!
Oh, none of the recipes I saw called for chicken or any meat!
Oops- I pasted the wrong tahchin recipe. This one is with chicken. I also don’t use barberries- I have a freezer full of them (don’t like them but my husband does)and I don’t know what to do with them!
Making this tonight!
My husband hates sausage, so I subbed thinly chopped steak.
ETA: Mr. B came home, looked at the dish, and said, “Wow, we have restaurant food tonight!” 
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I picked up a rotisserie chicken at Costco on Sunday (the perils of shopping hungry - the aroma sucked me right in). Yowza, that’s a big bird. The three of us have been eating all week off of it. Here are the meals we’ve had/will have this week courtesy of big bird:
Arugula salad with chicken breast, pear, toasted walnuts, goat cheese and poppy seed dressing.
Stir fry with chicken and bok choy.
Chicken fajitas.
Chicken tikka masala.
I think that’s about all of the chicken we can take at this point. Throwing the rest of it in the pressure cooker to make broth and pick through the drumsticks/wings for meat and freeze some matzoh ball soup.
That was certainly worth the $4.99. I may never roast a chicken again.
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It’s such a good deal. It would be a good deal even at $6.99 though I hope that it remains as is! I also bought one this weekend:
Meal one: as is, with some sides
Meal two: chicken enchiladas
Meal three: removed meat and make stock and put in freezer for chicken soup later
Meal four: yet to be determined! Leftovers still in refrig!
Only 2 of us eating through it so what a deal for $4.99.
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I made a chicken Alfredo with the leftover chicken. Costco had the Rao’s Alfredo so it was an easy choice. I mixed cooked egg noodles, chicken, mushrooms and a bit of parm cheese. Baked it and it was great, also plenty of lunch leftovers.
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That sounds mouth-wateringly delicious.
Today…instant pot French onion soup. I was at a restaurant recent’s where they used plain havarti cheese so I’m doing that. It’s a mild cheese and will be gooey. I think it will be delicious!
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Moved. Wrong thread
We’ve been doing the same this week; chicken sandwiches, chicken burritos, making chicken corn soup for the freezer and chicken pot pie for dinner. The amount of chicken for $4.50 is crazy
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How big is this chicken? If I were eating it alone, one large chicken would be history in 2 meals. 
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Lemon Pasta tonight with dollops of burratta running through it.
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The French onion soup was delicious with Havarti cheese. Definitely would do that again!
Here is the recipe I used. So easy…and great.
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H made this recently—loved it.
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I was thinking of making a crock pot full of pulled pork for H and Me while we watched the super bowl. But…as usual I looked at one too many recipes and now I can’t decide which one to use. H would prefer it on the “less saucy” side, but personally I like the bbq sauce!
Anyone have a favorite recipe?
I made pulled pork for the first time this week - it’s something I’ve usually just purchased, already made! This is the recipe I made, so I can’t really call it a favorite recipe, since I’ve only ever made it once, but I thought it was good. I picked this recipe because it had good reviews. It wasn’t too saucy, although I did add a little liquid smoke and BBQ sauce.
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