Shabbos Chicken Recipes

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

IRAQI SHABBAT CHICKEN

Iraqi Shabbat Chicken image

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

Ingredients

1 whole stewing chicken
300 g tomato puree
300 g okra
1 lemon
500 g basmati rice
2 onions
1 liter water

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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