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Please Fave the original Here

Lets keep up the 'world tour' with this great dish from !

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Even though Passover is at an end, I wanna show at least one meal I've made during the holiday week. I made this the 1st time last year, and it turned out wonderful, so it's going to be a regular dish to make each year. This is often eaten during Shabbat, but with some slight modifications, it can be used for Passover too!

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!