Shabbat Chicken Food

SHABBAT CHICKEN

Shabbat Chicken image

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.

Provided by Caryn Gale

Categories Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 376.9, Fat 27.7, SaturatedFat 7.2, Cholesterol 115, Sodium 204.8, Carbohydrate 1.6, Fiber 0.3, Sugar 0.5, Protein 28.7

SHABBAT CHICKEN AND RICE ALL-IN-ONE

Shabbat Chicken and Rice All-In-One image

You can vary this by including different vegetables and brushing the chicken with different sauces near the end of the cooking time. People who aren't thrilled with rice usually enjoy this way of preparing it, the rice takes on a delicious chickeny flavor. Brown or white rice are equally good here.

Provided by squirmmom

Categories One Dish Meal

Time 1h30m

Yield 1 chicken, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 chicken, cut up and skin removed
1 1/2 cups raw rice, not quick cooking
3 tablespoons onion soup mix, divided
3 tablespoons Italian dressing, oil and vinegar type, can be fat free
1 cup dry white wine
2 3/4 cups water

Steps:

Pour rice into the bottom of a 9x13" glass baking dish. Sprinkle with 2 Tablespoons of the onion soup mix.
Add the Italian dressing, the wine and the water.
Gently put in the chicken parts. Can be touching in the pan.
Sprinkle chicken with the remaining 1 Tablespoon of the onion soup mix and whatever spices you'd like.
Cover tightly with foil and carefully put into oven.
Bake one hour at 375.
Remove foil and bake for another 20 minutes, until chicken is browned and liquid is absorbed by the rice. Can brush chicken with sauce or add other seasonings when removing cover. Remove foil carefully, the pan will release steam.

Nutrition Facts : Calories 832.1, Fat 38.1, SaturatedFat 10.5, Cholesterol 172.5, Sodium 354.4, Carbohydrate 59.3, Fiber 1.9, Sugar 1.5, Protein 47.6

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