Jerusalem One pot chicken.
When I was living in Israel, I often looked for easy ways. Of making. Shareable Shabbat meals. When I first moved to Israel, I lived in Jerusalem In a flat with no oven I just had a one ring And I still managed to make Sheva brachot for one of my sons’ friends, as well as hosting many. Shabbat meals. When I wasn’t quite sure of how many were going to attend.
I initially made this chicken dish, on my gas ring, however, the recipe has evolved over time. and now i tend to make it in the oven. however, I still use a pot that can be used both on the stove top or in the oven.
You can serve this hot on its own, with rice to bulk it out, If you get more guests than expected. with vegetable sides dishes
Also, after cooking it, It freezes really well So today I'm making it to freeze in portions for the next couple of weeks ahead.
All of the ingredients are used Were readily found. In the shuk, now you can buy all of these spices in. the majority of supermarkets or the deli at BNJC or Kosher Kingdom in London.
Ingredients, Serves 6 to 8 depending on appetite. (and the size of the chicken.)
1 roasting chicken. cut into portions, this recipe works better if you use portions rather than a whole chicken.
2-3 Onions Cut into chunks.
6 cloves of garlic left whole
3 bay leaves
2 teaspoons each of, sumac, dried coriander, dried cumin,
1 teaspoon sea salt
1 tea spoon ground black pepper
1 tablespoon extra-virgin olive oil.
The juice of one large orange
1 tablespoon date honey (Silan)
The zest of one large orange
2 tablespoons boiling water.
3-4 sweet potatoes peeled and in chunks (you can substitute regular potatoes)
Method
Place the cut onion and in the bottom of an oven proof dish, place the chicken on top and place the garlic around the chicken, and the bay leaves.
Mix all the dry spices together, with the salt and pepper, and sprinkle over the chicken liberally ensuring all the pieces are well coated.
Add the zest of oranges to the pot.
Mix the orange juice, warm water, Silan, and olive oil together, let it cool slightly then pour all over the chicken pieces.
Marinate in the fridge for at least 2 hours. I usually leave mine overnight.
Preheat your oven to 180 degrees c 365 F gas mark 4
Add the sweet potato or potato
Place the chicken covered into the oven for an hour to an hour and a quarter, depending on size of portions.
Assess your chicken with a meat thermometer the safe internal temperature for all cooked chicken is 165°F (74°C), checked with a food thermometer in the thickest part of the thigh and breast.
Enjoy.