Iraqi Shabbat Chicken

Ingredients:

• Vegetable oil 2 tablespoons
•  small onion 1
• 2 whole cloves
• 1 cinnamon sticks
• 1-4 teaspoon salt, more or less as your taste
• turmeric 1 teaspoon
• 1 teaspoon fresh ginger, grated
• 1 teaspoon finely minced garlic
• 1 chicken, cut in sixths, skin removed and reserved
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Directions:

1. 1

In a dutch oven, heat oil over medium-low heat and brown onion.

2. 2

Add cloves, salt, turmeric, ginger, and garlic.

3. 3

Add chicken parts and a few pieces of skin (this helps prevent sticking).

4. 4

Raise heat to medium to brown meat.

5. 5

Mix/turn the chicken parts frequently.

6. 6

Reduce heat to low, cover, cook until tender about 30-45 minutes.

7. 7

Check it frequently and mix/turn chicken.

8. 8

There will be a lot of juice.

9. 9

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.

10. 10

I have found that this can be served immediately, simmered for longer, and tastes great heated up.

11. 11

I also usually make 2 chickens and double the spices.