Friday, June 5, 2009

Erev Shabbos #18- Cooking Fun

I happen to enjoy cooking for Shabbos- oftentimes I try something new, but my favorites are the times I stick to something old.

There's nothing like a delicious good old fashioned bowl of chicken soup, or potatoes with chicken to feed the hungry guests.

My mother makes the most delicious cinnamon rolls in existence- just for Shabbos, and made from the same dough as her challah. Just one taste- ahh, gan eden.

There's nothing like an old taste to bring back memories of times gone by, of laughter amidst family and friends.

So, here's a quick and easy recipe for your Shabbos chicken- all in one pan- so that way, you can reminisce over the dinner table about the older recipes- tried, true, and tasty.

1-2 chickens, cut into eighths.
4-6 potatoes cut into slices
3-4 carrots cut into slices
1-2 onions cut into slices.
garlic powder
onion powder
soy sauce to taste

First, cut the potatoes into slices and lay them on the bottom of the pan. Next, add your sliced carrots and onions. Then, arrange your chicken pieces on top of the vegetables so every vegetable is covered. Next step is to slather the chicken in paprika, garlic powder, and onion powder, until every inch of the chicken is covered. Make sure to do it in that order. Finally, drizzle soy sauce over the entire chicken, and add a 1/2 cup-1 cup of water to the bottom of the pan to keep it moist. Then pop it into the oven at 160 degrees Celsius (that's 350 degrees for Fahrenheit Americans), and leave to cook for 2 1/2 hours at least.

Gut Shabbos everyone!


Something Different said...

that's my kinda recipe. Easy shmeezy! I'm gonna have to try it. :-)

nmf #7 said...

SD- Yup. I tend towards the 'easy-shmeezy' recipes, as you put it. Simply, I used to go for patchke, but I find tried, true, and simple is usually best. I'll post more one of these days.

chanie said...

never heard of cooking chicken for 2 1/2 hours at 350. it doesnt get overdone?

and can we have the recipe for the cinnamon rolls. sounds heavenly!

nmf #7 said...

Chanie- That's what the soy sauce and water are for- to keep it moist in the oven until 2 1/2 hours are done. Covering the chicken too- and layering with the potatoes- helps keep the chicken from burning.

Nope- sorry, the cinnamon rolls are a family secret. But I will post other recipes later.