What’s on the docket for tomorrow night? A Sephardic dish that is similar to one I made several years ago. This sweet and sour dish is reminiscent of Middle Eastern and African dishes I’ve had. This is no coincidence. Sephardic Jews (yes, this is somewhat of a Jewish dish) lived in the Mediterranean in Spain, Portugal, northern Africa, and the Middle East. Cinnamon is a common spice in these dishes along with a sweetening agent of honey and sour agent of lemon. The dish I made several years ago included chicken thighs and the same spice/flavorings. It was cooked on a bed of wilted cabbage.
I’m making this dish with a few variations.
- I added celery to augment the vegetables in this dish.
- I substituted the water with chicken stock.
- I’m going to make this in the slow cooker.
I decided to try the slow cooker for a few reasons. I’m going to be heading out of town for the day on Tuesday and don’t want to be tied up too much tomorrow night cooking. Also, chicken thighs make a great slow cooker meat as it can withstand long cooking times and won’t dry out. Check the recipe out below. If you’re interested in Jewish cooking, there are some great Sephardic and Ashkenazic recipes in a book called The World of Jewish Cooking by Gil Marks. (ISBN 0-684-83559-2) [abp:0684835592] Ashkenazic Jews lived in the areas of France, Germany, and Eastern Europe. I love learning about the cuisines of different cultures and religions. These dishes are definitely a bit different than the matzo ball soup you’re probably familiar with.