Shabbos Chicken Recipes

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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

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

SHABBOS CHICKEN



SHABBOS CHICKEN image

Categories     Chicken

Yield 4

Number Of Ingredients 7

Whole chicken at room temperature
Lemon
Mazola oil
Onion powder
Garlic powder
Frozen orange juice
Spackled oval roaster

Steps:

  • Pre-heat oven to 425 Rub lemon juice (a quarter of a lemon) and oil on chicken Put chicken on its side and put in hot overn Roast for 15 mintues, turn to other side and roast another 15 minutes Turn over down to 350 Add two big dollops of frozen orange juice Add a little water Put back in oven and baste every 20 minutes Cook for an hour. Check to see if chicken is done. Make sure chicken is not pink inside. If chicken is not thoroughly cooked and you'd like to serve it, change oven to broil, and cut chicken up and carefully broil chicken for a few minutes.

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