Tebeet (a sephardic chicken cholent)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Chicken, with fat |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Turmeric |
| 8 | cups | Water (up to 10) |
| 2 | tablespoons | Tomato paste -or- |
| 2 | Tomatoes, diced | |
| 4 | teaspoons | Salt |
| ¾ | teaspoon | Cardamom |
| ¼ | Tso cinnamon | |
| ¼ | Tso cloves | |
| ¼ | Tso nutmeg | |
| 4 | cups | White or brown rice |
Directions
Use 8 quart pot Yields 8 to 10 servings 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.
Clean chicken and remove pieces of fat. Set chicken aside and put fat into heavy 8 quart pot. Add pepper and turmeric and cook over hight flame for 5 minutes until fat melts. Place chicken in fat and brown on all sides.
In a large bowl, mix water and tomato paste. Add salt and remaining spices.
Pour mixture over the chicken, bring to a boil. Cook 10 minutes.
Remove chicken and set aside.
Add rice to boiling sauce in pot, and cover. Lower flame and cook 15 minutes. Replace chicken in pot---add more water if too dry. Cover and place on bleck before Shabbat.
Posted to JEWISH-FOOD digest V96 #099 From: msteinhorn@...
Date: Sun, 8 Dec 1996 22:03:48 -0500 (EST)