Shabbat Chicken

By Caryn Gale on May 21, 2003

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Ingredients

    1. 2 tablespoons vegetable oil
    2. 1 small onion
    3. 2 whole cloves
    4. 1 cinnamon sticks or 1 teaspoon cinnamon
    5. 1/4 teaspoon salt, more to taste
    6. 1 teaspoon turmeric
    7. 1 teaspoon fresh ginger, grated
    8. 1 teaspoon finely minced garlic
    9. 1 chicken, cut in sixths, skin removed and reserved

Directions

  1. In a dutch oven, heat oil over medium-low heat and brown onion.
  2. Add cloves, salt, turmeric, ginger, and garlic.
  3. Add chicken parts and a few pieces of skin (this helps prevent sticking).
  4. Raise heat to medium to brown meat.
  5. Mix/turn the chicken parts frequently.
  6. Reduce heat to low, cover, cook until tender about 30-45 minutes.
  7. Check it frequently and mix/turn chicken.
  8. There will be a lot of juice.
  9. At 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.
  10. I have found that this can be served immediately, simmered for longer, and tastes great heated up.
  11. I also usually make 2 chickens and double the spices.
 
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