Yield: 6 Servings
|½ cup||Aduki beans (up to 3/4)|
|½ cup||Baby lima beans|
|4 \N||Chicken quarters (legs and thighs) (up to 6)|
|\N \N||Salt and pepper to taste|
|\N \N||Garlic and paprika to taste|
|2 \N||Potatoes, quartered|
|1 \N||Sweet potato, cut into thick slices|
|1 \N||Onion, quartered|
|1 \N||Carrot, peeled and quartered|
|¼ cup||Wheat berries (up to 1/3)|
|3 tablespoons||Tamari soy sauce (up to 5)|
|1 \N||Bay leaf|
Use a 6-quart pot.
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.
The night before you prepare this dish, put all the beans in a large bowl and cover with cold water. Allow to soak overnight. Before cooking, drain beans and discard any stories and dried-out beans.
Season chicken with spices, s & p (if desired cumin and coriander can also be used). Place chicken on bottom of pot. Add potatoes, sweet potato, onion, carrot and drained beans. Add water to cover. Add barley and wheat berries.
Bring cholent to boil. Add tamari and bay leaf and simmer for at least one and a half hours. Add water when necessary, making sure water is one inch above ingredients. Place on blech before Shabbat. Keep pot tightly covered.
Variation, substitute one pound veal and one pound flanken for the chicken.
Posted to JEWISH-FOOD digest V96 #099 From: msteinhorn@...
Date: Sun, 8 Dec 1996 22:03:48 -0500 (EST)