Shabbat Chicken

1. 1

   In a dutch oven, heat oil over medium-low heat and brown onion.

2. 2

   Add cloves, salt, turmeric, ginger, and garlic.

3. 3

   Add chicken parts and a few pieces of skin (this helps prevent sticking).

4. 4

   Raise heat to medium to brown meat.

5. 5

   Mix/turn the chicken parts frequently.

6. 6

   Reduce heat to low, cover, cook until tender about 30-45 minutes.

7. 7

   Check it frequently and mix/turn chicken.

8. 8

   There will be a lot of juice.

9. 9

   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.

10. 10

    I have found that this can be served immediately, simmered for longer, and tastes great heated up.

11. 11

    I also usually make 2 chickens and double the spices.

No additional tips available.