Jon’s Sephardic Hanukkah Chicken

• Ingredients

  • One Whole Cut Chicken (organic)
  • 3 lb Boneless Chicken Thighs (organic)
  • 8 sliced and peeled organic carrots
  • 2 diced turnips
  • 1 large chopped onion
  • 1 can drained and rinsed organic garbanzo beans
  • 1 cup of Israeli Couscous
  • 1 cup of raisins
  • Organic Chicken Broth
  • Dry white wine
  • Olive oil
  • Fresh thyme (leaves only)
  • Turmeric
  • Paprika
  • Cinnamon
  • Salt
  • Pepper

• Directions

  1. Slice chicken thighs into spoonable size pieces and score chicken onbone so it falls off easier when cooked. Season with salt, pepper,turmeric, paprika, and cinnamon.
  2. In a large frying pan, brown chicken on both sides in olive oil. Do this in batches and place browned chicken onseparate plate.
  3. Heat olive oil in a medium-large stock pot and add vegetables. Cook until slightly browned and onions are translucent.
  4. Add browned chicken, then add enough chicken broth to cover the chicken and vegetables so they braise in liquid. Deglaze frying pan with winethen add to stock pot for extra flavor. Bring the pot to a boil then reduceto simmer.
  5. Add fresh thyme, couscous, garbanzo beans, and raisins.
  6. Cover and let simmer until the chicken is fully cooked.
  7. Serve with warm potato latkes and red cabbage salad.