Shabbat Chicken

Recipe by Caryn Gale
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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