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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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מתכונים
כשרים לעוף |
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KOSHER CHICKEN RECIPES |
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BRAISED CHICKEN WITH CLOVES AND CINNAMON |
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5 Servings |
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INGREDIENTS:
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- 1 Frying or roasting chicken (2.5 lbs. cut into serving pieces
- 1 Lemon (juice only)
- 4 tbs. Extra Virgin Olive Oil
- 1/2 cup Dry white wine (optional)
- 1 1/2 lb. Peeled, chopped tomatoes
- 1 tbs. Tomato paste, mixed with water
- 1/4 cup water to mix with tomato paste
- 1 Large stick cinnamon
- 3 Whole cloves
- Sea Salt & Freshly ground pepper
- Fresh parsley or watercress (check for infestation)
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INSTRUCTIONS: |
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- Arrange the chicken parts in a glass or Corning bowl and rub all
over with lemon juice
- Allow to stand while heating the olive oil in a heavy frying pan
- Place the chicken into the heated oil and cook over medium heat,
turning tongs to avoid pricking the flesh
- Saute until light chestnut brown in color
- Heat the wine in a small pan
- Pour over the chicken, shake the pan, and continue cooking over
low heat
- Stir in the tomatoes and tomato paste, slip the cinnamon and
cloves in among the pieces, and cover.
- Simmer over the lowest possible heat for 1-1/2 hours, or until
the chicken is tender and the sauce thick.
- You could also transfer to a medium slow oven (325 F) to
complete the cooking.
- Season with sea salt and pepper.
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SERVICE SUGGESTION:
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- Serve warm over cooked couscous or mashed potatoes.
- Green raw or cooked vegetables and chilled wine.
- Garnish with parsley or watercress.
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Source:
Rabbi
Alan Ira Silver
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KOSHER DELIGHT MAGAZINE
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