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Questions or Comments

Chicken in Garlic-Cumin-Tomato Sauce, Yemenite - meat

Posted by : Karen Selwyn

In the newspaper article accompanying the recipe, Faye Levy makes no
connection between the recipe below and Jewish cuisine.  However, all
the evidence in Levy's cookbook, INTERNATIONAL JEWISH COOKBOOK,
indicates this is an example of Yemenite Jewish cuisine.  

In the introduction to the IJ cookbook, Levy writes that her
mother-in-law is a Jew from Yemen currently living near Tel Aviv. Also,
Levy defines the most popular Yemenite Jewish seasoning as "a
combination of cumin, turmeric, and black pepper...Garlic is used
abundantly..."  

Taking that information and studying the recipe, I don't think I'm
misleading anyone by making the link to Jewish cuisine.

Karen Selwyn

*   *   *   *   *   *

Yemenite Baked Chicken in Garlic-Cumin-Tomato Sauce

"I flavor the sauce with onions, plenty of garlic and with my mother-
in-law's Middle Eastern spice blend of cumin, turmeric and pepper...For
the leanest dish, I use skinless chicken breasts; the sauce keeps them
moist. Drumsticks or thighs give a more luscious result. Leaving the
skin on the chicken pieces yields the most unctuous sauce."  
                                                   Faye Levy

Nonstick cooking spray
1 large onion, halved and thinly sliced
6 large cloves garlic, chopped
1 (28-ounce) can diced tomatoes, undrained
1 tablespoon ground cumin
1 teaspoon ground turmeric
5 pounds chicken breast pieces with bone in, but with skin removed
Salt
Freshly ground black pepper

Preheat oven to 375 degrees. Lightly coat large roasting pan with
cooking spray. 

Place onion in pan. Bake for 5 minutes or until aromatic. Remove from
oven. Add garlic, tomatoes and their juice, cumin and turmeric to
roasting pan; stir to blend with onions. Add chicken pieces; turn pieces
until thoroughly coated with sauce (be careful because pan is hot). 

Sprinkle chicken with salt and pepper to taste. Cover pan with foil;
bake for 30 minutes. Check pan juices. If pan is dry, add 1/4 cup water. 
Cover and bake chicken 15 to 30 minutes longer or until tender when
pierced with sharp knife. Serve hot.

Yield: 6 to 8 servings.


Source: "Saucy holiday chicken is healthful, easy to cook"
         Faye Levy
         ST. LOUIS POST DISPATCH (on-line edition), 12/29/97

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