Shabbat Chicken

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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