Sephardic Aromatic Chicken

Sephardic Aromatic Chicken

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Bonnie Beck


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.


★★★★★ 1 vote

15 Min
1 Hr 5 Min


  • 5 c
  • 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 c
    cauliflower, cut into 1/2 inch pieces
  • 1/4 c
    chopped celery leaves
  • 1/4 c
    chopped parsley
  • 1/4 c
    chopped fresh coriander
  • 5
    whole cardamom pods
  • 1
    cinnamon stick (1 inch)
  • 4
    whole cloves
  • 1/2 tsp
  • 2
    bay leaves
  • 2
    whole allspice
  • 5
    whole peppercorns

How to Make Sephardic Aromatic Chicken


  1. Bring 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.
  2. I like to add 1/2 turmeric.

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About Sephardic Aromatic Chicken

Course/Dish: Chicken Soups
Other Tags: Quick & Easy Healthy

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