Recipe - Tebeet (A Sephardic Chicken Cholent)

1 lg Chicken, with fat
One half teaspoon Pepper
One fourth teaspoon Turmeric
8 cup Water (up to 10)
2 tablespoon Tomato paste or
2 Tomatoes, minced
4 teaspoon Salt
Three fourths teaspoon Cardamom
One fourth Tso cinnamon
One fourth Tso cloves
One fourth Tso nutmeg
4 cup 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 potadd more water if too dry. Cover and
place on bleck before Shabbat.

Posted to JEWISHFOOD digest V96 #099

From: msteinhorn@exit109.com

Date: Sun, 8 Dec 1996 22:03:48 0500 (EST)