24 Av 5781 / Monday, August 02, 2021 | Torah Reading: Re'eh
 
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Roast Chicken in Tomatoes and Root Vegetables    

Roast Chicken in Tomatoes and Root Vegetables



Roast chicken with tomatoes and root vegetables - the dish that will fill the house with wonderful aromas.

 



Preparation Time: 30 minutes 

Cooking Time: 1-2 hours  

Level of Difficulty: Easy  

Kashrut Type: Meat 

 

This is a simple and great recipe. The slow cooking of the chicken with the tomatoes and root vegetables fills the house with wonderful aromas. The chicken is so juicy and tender that it almost slips off the bones, and the pleasant smell will continue to accompany you into Shabbat. 

 

Like many other dishes based on tomato sauces, it is equally delicious the next day and sometimes a little more. The slow heating on a hot plate will only do good. Serve for the second meal of  Shabbat  with  tahini and challah dipped in sauce - you will feel in heaven!

 

 

The quantities in the recipe are suitable for a pot with a diameter of 28-32 cm. If you have a larger pot, it is recommended to increase the quantities accordingly. If something remains (which is doubtful!), then you can definitely freeze and thaw. 

 

 

INGREDIENTS 

(Recipe yields 4-6 servings) 

10 chicken legs 

2 onions 

1 large celery root 

3-4 carrots 

2 red peppers 

7-8 ripe tomatoes 

5 cloves of garlic 

1 teaspoon chicken-flavored soup powder 

1 ¾ teaspoon salt wiped 

 cumin 

 black pepper 

 

 

PREPARATION 

  1. 1. Fry the chicken legs for a few minutes and turn occasionally, until lightly browned on all sides. 

  1.  

  2. 2. Cut the onions into 4-5 mm thick slices and "line" the bottom of a wide, low pot (preferably non-stick). Pour olive oil generously. Clean and slice the celery head and add another layer. Repeat the process with the carrots, red peppers, and tomatoes. Dice the garlic cloves and sprinkle around the pot. 

  1.  

  2. 3. Place the pot on medium heat and let it warm up for a few minutes. When the smell of fried onions begins to rise, reduce the heat, sprinkle with salt and soup powder. Add a few tablespoons of water - enough so that the onion does not burn, no more (the vegetables and chicken will later add a lot of liquid). Arrange the chicken pieces over the vegetables and cover. 

  1.  

  2. 4. Cook on the lowest heat on the stove until all the vegetables have softened (one to two hours, depending on the stove and pot). Meanwhile, occasionally turn the chicken pieces over and cover them with the juice and vegetables. 

  1.  

  2. 5. Serve with white rice, boiled burghul, or couscous so they absorb liquid from the sauce. It can be served without any addition, except bread or challah to dip in the sauce and wipe the plate down to the last drop. 

 

 

* * *  
Shuki Galili has been marketing online and has been editing the Humus101 blog for the masses since 2006. He has served in editorial roles and as a reporter for technology and food in the daily press, news sites, and print. He is one of the founding generations of the Internet in Israel and has been involved in the establishment, development and promotion (SEO) of dozens of websites and blogs, many of them related to social activity. 

 





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