Shabbat Chicken

Directions

1. 1
   In a dutch oven, heat oil over medium-low heat and brown onion.
2. 2
   Add cloves, salt, turmeric, ginger, and garlic.
3. 3
   Add chicken parts and a few pieces of skin (this helps prevent sticking).
4. 4
   Raise heat to medium to brown meat.
5. 5
   Mix/turn the chicken parts frequently.
6. 6
   Reduce heat to low, cover, cook until tender about 30-45 minutes.
7. 7
   Check it frequently and mix/turn chicken.
8. 8
   There will be a lot of juice.
9. 9
   At this point, the reason it is called Shabbat chicken (Religious Jews do not cook on Shabbat) is to place the pot on a warmer/hot plate until the men arrive home from synagogue and then serve over couscous or rice.
10. 10
    I have found that this can be served immediately, simmered for longer, and tastes great heated up.
11. 11
    I also usually make 2 chickens and double the spices.