Shabbat Chicken And Rice All In One Recipes

SHABBAT CHICKEN AND RICE ALL-IN-ONE

Steps:

• Pour rice into the bottom of a 9x13" glass baking dish. Sprinkle with 2 Tablespoons of the onion soup mix.
• Add the Italian dressing, the wine and the water.
• Gently put in the chicken parts. Can be touching in the pan.
• Sprinkle chicken with the remaining 1 Tablespoon of the onion soup mix and whatever spices you'd like.
• Cover tightly with foil and carefully put into oven.
• Bake one hour at 375.
• Remove foil and bake for another 20 minutes, until chicken is browned and liquid is absorbed by the rice. Can brush chicken with sauce or add other seasonings when removing cover. Remove foil carefully, the pan will release steam.

IRAQI SHABBAT CHICKEN

Steps:

• Chop onions and place in a large oven casserole dish adding tomato puree and about 1 litre of water.
• Place chicken on top of onions and put into a pre-heated oven at about 150C for about 3 1/2 hours.
• When cooked, remove chicken and place to one side.
• Take half the juices with the puree and onions and put into a saucepan. Add the okra, salt, pepper and lemon juice and bring to the boil, simmer gently for 30 minutes. If tinned okra is used, drain well before use.
• Wash Basmati rice throughly and add to the rest of the juices in the casserole dish, add some more water to just cover and place back into the oven to cook for a further 1 hour.
• When the rice is cooked, portion up the chicken and add to the top of the rice and cook for a further 1/2 hour.
• The rice is now a wonderful reddy/golden colour with the taste of the chicken infused.
• Serve altogether with the Okra sauce.

SHABBAT CHICKEN

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.