1. In a dutch oven, heat oil over medium-low heat and brown onion. 2. Add cloves, salt, turmeric, ginger, and garlic. 3. Add chicken parts and a few pieces of skin (this helps prevent sticking). 4. Raise heat to medium to brown meat. 5. Mix/turn the chicken parts frequently. 6. Reduce heat to low, cover, cook until tender about 30-45 minutes. 7. Check it frequently and mix/turn chicken. 8. There will be a lot of juice. 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. I have found that this can be served immediately, simmered for longer, and tastes great heated up. 11. I also usually make 2 chickens and double the spices. ---------------------------------------------------------------------------
Nutrition
Ingredients
