TEBEET (SEPHARDIC CHICKEN
1 large chicken, with fat
1/2 tsp pepper
1/4 tsp turmeric
8 to 1 0 cups water
2 Tbsp tomato paste or 2 tomatoes, diced
4 tsp salt
3/4 tsp cardamom
1/4 tsp cinnamon
1/4 tsp cloves
1 /4 tsp nutmeg
4 cups white or brown rice
Use 8 quart pot.
Clean chicken and remove pieces of fat. Set chicken aside
and put fat into heavy 8 quart pot. Add pepper and turmeric
and cook over night flame for 5 minutes until fat melts.
Place chicken in fat and brown on all sides.
In a large bowl, mix water and tomato paste. Add salt and
remaining spices. Pour mixture over l the chicken, bring
to a boil. Cook 10 minutes.
Remove chicken and set aside.
Add rice to boiling sauce in pot, and cover. Lower came
and cook 15 minutes. Replace chicken in pot--add more water
if too do. Cover and place on bleck before Shabbat.
Yield: 8 to 10 servings
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