Shabbat Chicken
Ready In: 55 mins
Serves: 6
Ingredients
- 2 tablespoons vegetable oil
- 1 small onion
- 2 whole cloves
- 1 cinnamon sticks or 1 teaspoon cinnamon
- 1⁄4 teaspoon salt, more to taste
- 1 teaspoon turmeric
- 1 teaspoon fresh ginger, grated
- 1 teaspoon finely minced garlic
- 1 chicken, cut in sixths, skin removed and reserved
Directions
- In a dutch oven, heat oil over medium-low heat and brown onion.
- Add cloves, salt, turmeric, ginger, and garlic.
- Add chicken parts and a few pieces of skin (this helps prevent sticking).
- Raise heat to medium to brown meat.
- Mix/turn the chicken parts frequently.
- Reduce heat to low, cover, cook until tender about 30-45 minutes.
- Check it frequently and mix/turn chicken.
- There will be a lot of juice.
- 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.
- I have found that this can be served immediately, simmered for longer, and tastes great heated up.
- I also usually make 2 chickens and double the spices.
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