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Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A great holiday dish from !

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Recipe courtesy of the book Jewish Cooking, by Merlena Spieler

Ingredients

6 Tablespoons vegetable oil
6 to 8 onions, chopped (I used only 1 large onion)
6 garlic cloves, chopped
2 teaspoons chopped fresh ginger
1 cup water or chicken stock
1 14oz can chopped tomatoes
3 lbs chicken, cut into 8 to 12 portions (I used 5 chicken pieces because of the size of the crock pot)
Seeds from 5 to 8 cardamom pods (or approx 1 heaping teaspoon of ground cardamom)
1/2 teaspoon ground turmeric
Pinch ground cinnamon
Pinch ground cloves
Pinch ground nutmeg
Paprika, salt, & pepper to taste
4 Hard-boiled eggs (usually one for each person, but I did one per chicken piece)
Flat bread or rice (or matzos during Passover)

1. Heat oil in pan (I used a crock pot), add onions and cook for 10 min until softened but not browned. Add garlic & ginger and cook for 1 to 2 min.

2. Add water/chicken stock and chopped tomatoes to pan (crock pot). Bring to boil & cook, stirring continuously, for about 10 min, until liquid is reduced. Season with salt, pepper, paprika.

3. Add chicken & spices to pan (crock pot) and turn the chicken in the sauce. Reduce heat, then cover & simmer, stirring occasionally, for about 1 hour or until chicken is tender. Add liquid if sauce is too thick.

4. Remove shells from hard-boiled eggs and prick the eggs once to twice with fork. Add eggs to sauce and heat gently until eggs are warmed through. Garnish with cilantro and/or onion rings and serve with flat bread, rice, or matzos (on Passover)

Enjoy!