- Ready In:
- 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.
My chicken came out a bit dry, perhaps I overcooked it. But otherwise, I followed directions pretty closely. There was a lot of juice in the pan, so it surprised me that the chicken was that dry. I wanted to try something different, and this recipe certainly delivered. But it was okay and didn't wow me. My husband liked it, though, and I'll probably make it again. What was nice was that it was easy to make and kept well for shabbos.