Shabbat Chicken A recipe adapted from the New Kosher Cuisine For all Seasons cookbook by Linda Jacob. 2 Tbsp oil 1 onion sliced thinly 2 whole cloves 1 tsp ground cinnamon 1/2 tsp salt t tsp tumeric 1 tsp fresh ginger 1 tsp minced garlic 1 chicken cut up and skinned Saute the onion until it begins to brown. Add the everything except the chicken and saute for a minute. Add the chicken and brown lightly. Reduce heat to low and cover for 30 minutes. Transfer from the fire to the hot plate for shabbat. This makes a wonderful sauce (I have no idea where it comes from since there are no liquid ingredients).
Hospitality and Food along with a little Jewish content. These are the records of our weekends with guests. Meals are rarely less than 10 people and frequently top 20. Recipes and Philosophy included.