It’s officially sweater, hot drinks and cozy foods season, which means it’s a great time to whip up a comforting Jewish chicken dinner. So many different Jewish food traditions have their own version of braised or slow-cooked chicken, and I would happily curl up in bed with any of these. Here are seven of The Nosher’s favorite chicken dinners that originate from Jewish traditions around the world.
Bukharian Chicken and Rice (Bachsh)
Bukharian cooking favors one-pot meals like this simple, comforting chicken and rice known as Bachsh. Bukharian cuisine doesn’t use a ton of spices but it focuses on subtle aromatics like carrots, onions and garlic to infuse flavor, which means you probably already have everything you need for this delicious dinner.
Persian Pomegranate and Walnut Chicken Stew (Fesenjan)
Fesenjan is one of the most well-known Persian dishes, and it’s no surprise why. This celebratory chicken stew is flavored with with walnuts, lime and pomegranate juice. Serve with fluffy rice and dig in.
Chicken Fricasee
This old-school braised chicken dish is spiced with paprika, schmaltz and onions. The cooking method is simple: brown the ingredients, then simmer them slowly with liquid and seasonings. It’s perfect on a cold day with a slice of potato kugel.
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Instant Pot Georgian Pomegranate Chicken
The Georgian Jewish community traditionally makes chicken cooked in pomegranate juice for Rosh Hashanah. This dish is comforting, tangy, sweet and easy because it’s made in an Instant Pot!
Hungarian Chicken Paprikash
Chicken paprikash is a classic Hungarian dish seasoned with a simple combination of onions, garlic and, of course, paprika. Once the meat is sliding off the bone, serve it with some fresh spaetzle or egg noodles. It’s perfect on a chilly day.
Cochin Jewish Chicken Curry
Jews from Cochin cook this dish regularly. It’s surprisingly simple to make but filled with flavor. Serve it hot over rice or flatbread for dipping. Your house will smell insanely good after this simmers on the stove!
Iraqi Rice Stuffed Whole Chicken (T’beet)
This slow-cooked Iraqi chicken and rice dish is the perfect Shabbat lunch on a cold day. The dish is seasoned with baharat, a multipurpose spice blend used across the Middle East that includes a combination of black pepper, cardamom, cinnamon, cumin and coriander.
