Prep 30 mins
Cook 45 mins
This dish is traditionally made with leftover bits of chicken (necks, feet, etc), but are harder to get than the breast these days! So this recipe calls for a whole chicken, cut up. Tomatoes are not authentic at all (but I like them) - they are a North American addition! Instead, to retain authenticity, eliminate the tomatoes and stir in 1tsp paprika before you add the chicken pieces and 1-1.5 cups water after you've added the chicken. The fricassee is delicious either way! For the meatballs, you can use ground beef, but I use ground turkey instead to make this healthier.
- 3 -4 cups chopped onions
- 3 tablespoons canola oil
- 1 teaspoon tomato paste
- 2 cups chopped canned tomatoes, with 1 cup of liquid from the can (most contents of a 35ounce can)
- 3 lbs roasting chickens, cut into 8-10 pieces (including all giblets, but not the liver)
- kosher salt & freshly ground black pepper
- 1 lb ground turkey
- 1 egg
- 3 garlic cloves, minced
- 2 tablespoons breadcrumbs (or matzo meal)
- salt & freshly ground black pepper
- In a large skillet that has a tight fitting lid, cook the onion in the oil until soft and lightly colored, 15-20minutes.
- Stir in the tomato paste and the chopped tomatoes and their liquid.
- Add the chicken pieces and their giblets. The liquid should come up about halfway up the chicken but the pieces should not be submerged.
- Cover the skillet for 20minutes. Add salt and pepper to taste.
- Meanwhile, make the meatballs by combining all the ingredients in a large bowl.
- Form the mixture into 1 inch balls and add the balls to the skillet (you may need to move the chicken pieces around to make room).
- Re-cover the skillet and cook for an additional 20minutes.
- This can be served immediately, but it reheats really well.
- If you have the time, remove the chicken and meatballs, strain the broth, and remove the fat. Serve with rice or noodles.