(A Sephardic Chicken Cholent)|
Tebeet (A Sephardic Chicken Cholent)
1 lg Chicken, with fat
1/2 ts Pepper
1/4 ts Turmeric
8 c Water (up to 10)
2 tb Tomato paste -or-
2 Tomatoes, diced
4 ts Salt
3/4 ts Cardamom
1/4 Tso cinnamon
1/4 Tso cloves
1/4 Tso nutmeg
4 c White or brown rice
Use 8 quart pot Yields 8 to 10 servings
Here are two recipes from Spice and Spirit published by Lubavitch Women's
Cookbook Publications ( a most wonderful cookbook!)
While this first contains 2 quartered potatoes, you could just leave them
out, or substitute additional beans or sweet potatoes.
Clean chicken and remove pieces of fat. Set chicken aside and put fat into
heavy 8 quart pot. Add pepper and turmeric and cook over hight flame for 5
minutes until fat melts. Place chicken in fat and brown on all sides.
In a large bowl, mix water and tomato paste. Add salt and remaining spices.
Pour mixture over the chicken, bring to a boil. Cook 10 minutes.
Remove chicken and set aside.
Add rice to boiling sauce in pot, and cover. Lower flame and cook 15
minutes. Replace chicken in pot---add more water if too dry. Cover and
place on bleck before Shabbat.
Posted to JEWISH-FOOD digest V96 #099
Date: Sun, 8 Dec 1996 22:03:48 -0500 (EST)