Caryn Gale's Note:
We were staying with friends during Passover and this was the main course at the seder. The smell was wonderful, the color beautiful, and the meat literally fell off the bone. It is called "Shabbat Chicken" because religious Jews do not cook on Shabbat/Sabbath and this is meant to be prepared right before the start of the Sabbath and then placed on a warming tray until the men arive home from the synagogue. You will want to serve this with couscous or rice to get all the wonderful juice.
My Private Note
Units: US | Metric
- 1In a dutch oven, heat oil over medium-low heat and brown onion.
- 2Add cloves, salt, turmeric, ginger, and garlic.
- 3Add chicken parts and a few pieces of skin (this helps prevent sticking).
- 4Raise heat to medium to brown meat.
- 5Mix/turn the chicken parts frequently.
- 6Reduce heat to low, cover, cook until tender about 30-45 minutes.
- 7Check it frequently and mix/turn chicken.
- 8There will be a lot of juice.
- 9At this point, the reason it is called Shabbat chicken (Religious Jews do not cook on Shabbat) is to place the pot on a warmer/hot plate until the men arrive home from synagogue and then serve over couscous or rice.
- 10I have found that this can be served immediately, simmered for longer, and tastes great heated up.
- 11I also usually make 2 chickens and double the spices.
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Nutritional Facts for Shabbat Chicken
Serving Size: 1 (94 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 376.9
- Calories from Fat 249
- Total Fat 27.6 g
- Saturated Fat 7.2 g
- Cholesterol 115.0 mg
- Sodium 204.8 mg
- Total Carbohydrate 1.6 g
- Dietary Fiber 0.2 g
- Sugars 0.5 g
- Protein 28.6 g