This recipe is my new favorite Shabbat dinner, like a cholent, it is so versatile, you can use any vegetables you like. The preserved lemon adds a nice flavor but not necessary. For this recipe I really like using kosher pastured chicken from Grow & Behold.
- Cook Time
- Prep Time
- 1/2 preserved lemon, rinsed well
- 1/4 cup sugar
- 5 tablespoons olive oil
- 1 large potato, cut into large chunks
- 1 large sweet potato, peeled and cut into large chunks
- 16 small onions or shallots
- 8 large carrots, peeled and quartered lenghthwise
- 4 celery stalks, peeled and quartered lengthwise
- 4 large garlic heads, cloves removed, but skin left on
- Salt and pepper to taste
- 3 thyme sprigs
- 3 parsley sprigs
- 2 rosemary sprigs
- 1 Grow & Behold Chicken, about 4 pounds, whole or cut into pieces
- 1 cup chicken broth
- 1/2 cup dry white wine (optional)
- 1 package matzo ball mix - prepared as per package
1 Preheat oven to 450 degrees, making sure there is enough space for a large pot.
2 Slice the peel from the preserved lemon and cut it into squares, save juice to add to dish and discard pulp.
3 Bring water and sugar to a boil in a small pan, drop in the peel and cook for 1 minute. Drain and set aside.
4 In a large Dutch oven over high heat, heat 2 tablespoons oil, add vegetables and garlic and allow to brown. Do this in batches, sprinkling salt and pepper, and then put everything on a plate.
5 Put chicken in pan and brown on all sides. Then return vegetables to the pot. Mix together broth and wine and any remaining olive oil and pour over the chicken and vegetables.
6 With the matzo ball mix, either place large matzoh balls on top of the dish or use it around the edges to seal the top to the pot.
7 Put the pot in the oven and bake for 55 minutes.
8 Serve right out of the pot.