SHABBAT CHICKEN
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
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
IRAQI SHABBAT CHICKEN
My husband's family come from Iraq and when I was first married, my mother-in-law taught me how to make this delicious dish. It takes a long time to cook but it is not labour intensive - believe me the taste is worth the long wait for dinner!
Provided by Janette1
Categories Whole Chicken
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Chop onions and place in a large oven casserole dish adding tomato puree and about 1 litre of water.
- Place chicken on top of onions and put into a pre-heated oven at about 150C for about 3 1/2 hours.
- When cooked, remove chicken and place to one side.
- Take half the juices with the puree and onions and put into a saucepan. Add the okra, salt, pepper and lemon juice and bring to the boil, simmer gently for 30 minutes. If tinned okra is used, drain well before use.
- Wash Basmati rice throughly and add to the rest of the juices in the casserole dish, add some more water to just cover and place back into the oven to cook for a further 1 hour.
- When the rice is cooked, portion up the chicken and add to the top of the rice and cook for a further 1/2 hour.
- The rice is now a wonderful reddy/golden colour with the taste of the chicken infused.
- Serve altogether with the Okra sauce.
Nutrition Facts : Calories 704.1, Fat 29.6, SaturatedFat 8.1, Cholesterol 94.2, Sodium 123, Carbohydrate 78, Fiber 6.8, Sugar 5.3, Protein 32.3
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- Chanie Nayman: AMAZING recipe. I made it a few times. And gave it out to friends. Great recipe thats a little bit different for Shabbos. Herbed Sourdough-Stuffed Capons with Honey-Soy Glaze by Chaia Frishman.
- Leah Gottheim: I hate frying things- the mess! * shudders* so this oven-baked schnitzel by Esty Wolbe is my go-to every time. Crispy Oven Fried Chicken by Esty Wolbe.
- Rachel Kor: Whenever someone asks me for a good chicken recipe, this is the one I recommend. I swap out the celery for thinly sliced red and orange peppers.
- Raquel Malul: This is one of those chicken recipes that everyone will love, which is why I especially like serving it when I’m having guests! My family also loves chestnuts, so this recipe is always a huge hit!
- Renee Schwartz: I love this breaded sweet chicken. It's just a bit different but still within the range of what my picky eaters will enjoy! Caramelized Lemon Chicken by Brynie Greisman.
- Nechama Fink: I love this recipe because it is easy and fast to prepare, works well with most side dishes, and is appreciated by both the adults and the kids with more of a sweet tooth.
- Shana Halpert: I love any recipe that calls for mushrooms, and this one is really delicious! The fact that it's all in one pan is an added bonus!! Mushroom-Onion Wine Chicken by Chanie Nayman.
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