Tebeet (a sephardic chicken cholent)

Yield: 8 Servings

Measure Ingredient
1 large Chicken, with fat
½ teaspoon Pepper
¼ teaspoon Turmeric
8 cups Water (up to 10)
2 tablespoons Tomato paste -or-
2 \N Tomatoes, diced
4 teaspoons Salt
¾ teaspoon Cardamom
¼ \N Tso cinnamon
¼ \N Tso cloves
¼ \N Tso nutmeg
4 cups White or brown rice

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)

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