+
0 (0)

Category: Main courses

Chicken Hamin

Not for an ordinary recipe would I get up at 4:30 on a Sunday morning to peel potatoes and cut up chicken. The dish that inspired me was Chicken Hamin in "Sephardic Israeli Cuisine: a Mediterranean Mosaic" by Sheilah Kaufman ... Read more

Total time: 13 hours, 15 minutes | Serves 8
  • 2 to 3 tablespoons extra-virgin olive oil
  • 2 large onions, sliced
  • 10 small boiling potatoes, peeled
  • 3 carrots, cut up if large
  • 1 cup lentils
  • 1 chicken, (about 4 pounds) cut into serving pieces, skinned if desired
  • 3 tablespoons chopped cilantro
  • 4 to 6 dates, pitted
  • Salt
  • Freshly ground pepper
  • 2 tablespoons sugar
  • About 6 cups water

Step 1Heat the oven to 225 degrees.

Step 2Place the oil in an 8-quart pot. Add the onions, potatoes, carrots, lentils, chicken, cilantro, dates, and salt and pepper to taste.

Step 3Heat the sugar in a small skillet over medium heat until melted and dark brown but not burned. Add to the pot. Add enough water to cover the ingredients and bring to a boil over high heat.

Step 4Cover the pot and place in the oven. Bake 6 hours, then test for seasonings and add more salt and pepper if desired. Bake, covered, 6 hours longer.

Each serving:
472 calories; 169 mg sodium; 143 mg cholesterol; 17 grams fat; 4 grams saturated fat; 24 grams carbohydrates; 54 grams protein; 4.12 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Main courses
Wolfie’s Thursday night turkey meatloaf
Braised sea bass with black olive vinaigrette
Union Hotel fried chicken
Poached sole with basil-garlic oil and Champagne vinaigrette