Traditional cholent is loaded with red meat and white potatoes and fatty kishke. This version cuts down on all that fat and cholesterol by using chicken in place of flanken. Using sweet potatoes in place of potatoes gives an extra boost of vitamin A and using brown rice makes it gluten free.
- Cook Time
- Prep Time
- Cooking spray
- 2 large sweet potatoes, peeled and cut in 2-inch pieces
- 4 cups cauliflower florets, fresh or frozen (about 1 head)
- 2 pounds chicken legs on the bone
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 1 cup brown rice
- 15-ounce can chickpeas, rinsed and drained
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 4 large eggs in their shells, washed
- 1 quart chicken broth
1. Grease a slow cooker insert with cooking spray.
2. Layer sweet potatoes and chicken. Season the chicken with salt and pepper.
3. Add onions, garlic, rice, chickpeas, paprika, turmeric, cumin, cayenne, cinnamon and allspice.
4. Gently nestle in the eggs. Pour in the chicken broth; add water if necessary to just cover everything. Add cauliflower. Cook on low for 12 to 18 hours.
5. Just before serving, remove and peel the eggs. Scoop the cholent into individual bowls or a covered serving dish. Cut the eggs into quarters and arrange them on top of the cholent or in a bowl alongside.
- Serving Size: 12
- Calories: 510
- Carbohydrate Content: 56 g
- Cholesterol Content: 262 mg
- Fat Content: 12 g
- Fiber Content: 8 g
- Protein Content: 44 g
- Sodium Content: 1218 mg
- Sugar Content: 8 g