"In the ancient world, garlic was known as an aphrodisiac.
Since a Jewish husband is supposed to fulfill his marital
obligation to his wife at least on Friday night, rabbis have
suggested that garlic be used in dishes at the Sabbath meal.
This old Sephardic dish with lots of garlic comes from Danielle
Schneider of Mount Vernon, NY."
"Jewish Cooking in America"
Serves 6 to 8
4-lbs. chicken, cut in 8 pieces
2 cloves garlic plus 1 whole head
salt to taste
1/2 cup olive oil
1 lb. tiny white onions
1/4 cup green olives
1/4 cup raisins
1 cinnamon stick
2 bay leaves
1 Tbs. peppercorns
1/4 cup vinegar
1/4 cup marsala or other sweet wine
4 potatoes (optional)
Clean the chicken pieces with lemon. Rub with the garlic
cloves and sprinkle with salt.
Heat the olive oil in a large sauté pan or pot over medium
heat. Brown the chicken on all sides.
After browning, surround the chicken with the white onions,
olives and raisins. Slice off the top of the whole head of
garlic and place in the center with a clove on each side
and add the cinnamon stick, the bay leaves and the pepper -
corns. Sprinkle with the vinegar and the wine.
Cover and simmer over a very low flame for about 2 hours.
You can add the peeled and diced potatoes to this dish for
the last 15 to 20 minutes of cooking if you like, or serve
it with cooked rice. Discard the bay leaves and serve.
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