sephardic aromatic chicken
(1 RATING)
Several years ago, I was given this recipe when I had a cold. Being from a Jewish back ground I wanted a different Jewish Penicillin recipe. One that would spice it up, yet be an easy recipe for my family to follow. One without a lot of work. It's delicious.
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prep time
15 Min
cook time
1 Hr 5 Min
method
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yield
6 serving(s)
Ingredients
- 5 cups water
- 1 - chicken (about 3 pounds) quartered, plus giblets and 2 more legs, all loose skin and fat discarded
- 1 - carrot, cubed
- 1 medium potato, cubed
- 1 large ripe tomato, chopped
- 1 medium onion, chopped (about 1/2 cup)
- 1 cup cauliflower, cut into 1/2 inch pieces
- 1/4 cup chopped celery leaves
- 1/4 cup chopped parsley
- 1/4 cup chopped fresh coriander
- 5 - whole cardamom pods
- 1 - cinnamon stick (1 inch)
- 4 - whole cloves
- 1/2 teaspoon salt
- 2 - bay leaves
- 2 - whole allspice
- 5 - whole peppercorns
How To Make sephardic aromatic chicken
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Step 1Bring the water to a boil in a large pan over moderate heat. Add the chicken and cook, covered for 20 minutes. Add all the other ingredients and cook over low heat for 45 minutes. Keep the pan covered to retain the aroma of the seasons. Serve hot with or without the chicken. Serves 6.
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Step 2I like to add 1/2 turmeric.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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