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).
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