Chicken Sofrito

Based on the recipe in Claudia Rodin’s “The Book of Jewish Food”. Her recipe Looked a bit bland, so I spiced it up a tad. The items below are what I made, get her book for the original. It’s one of my favourite cookbooks, and great even if you aren’t Jewish.


4 chicken thighs
1 onion, sliced
4-6 cloves garlic
1 dried hot pepper (optional)
1 sprig rosemary

Spice mix:
1 black cardamom, crushed
3 green cardamom pods, crushed
1/2 teaspoon each turmeric, salt, pepper, hot paprika, עוף בגריל
1/4 teaspoon each fennel seed, thyme, oregano, ground ginger

Juice of 1 lemon
1 cup water
2.5 TB extra light olive oil

. Heat oil in large frying pan with cover
. Sauté onion and garlic over medium heat until translucent
. Add rosemary and dried chili and cook until onion starts to brown
. Add dry spices and stir for minute to distribute evenly and flavour oil
. Add water and bring to boil
. Add lemon juice, mix well, then add chicken pieces, lower heat, and cover and cook
. Turn chicken several times, add extra wager if necessary, and cook until tender
. While chicken cooks, cut potatoes into cubes and parboil. Add to sauce towards end of cooking

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