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Short Summary
Main recommendation: Make a full three-course Shabbat dinner in under an hour, built around a one-pan braised chicken with chickpeas, tomatoes, and kale, served with fluffy couscous, an Israeli carrot salad, and a parve chocolate rose malabi pudding for dessert. The host, Jamie Geller, presents the menu as a practical, time-efficient approach to Shabbat cooking that still delivers bold, fresh flavors.
Key Points
- The chicken is seared skin side down in an oiled pan, then finished in the oven and braised with the chickpea, tomato, and kale mixture for a one-pan dinner.
- Couscous is fluffed by massaging it with olive oil before covering it with boiling water and a plate so it absorbs the liquid evenly.
- The Israeli carrot salad, credited to the host's Israeli sister-in-law Thani, is quick and makes ahead well.
- The chocolate rose malabi is a parve, microwave-set pudding made with almond milk, date honey (silan), cocoa, cornstarch, and rose water.
Details Worth Noting
- Concrete instructions:
- Chicken: Oil the pan well with good-quality EVOO and season both sides evenly with salt and pepper. Preheat the oven to 375°F, place the chicken skin side down to sear, and bake for 20 minutes. Flip it skin side up, pour the chickpea, tomato, and kale mixture around it, and return to the oven at 375°F for another 20 to 30 minutes until done.
- Chickpea mixture: Crush a can of whole tomatoes by hand, then combine with chickpeas, pitted chopped kalamata olives, capers, minced garlic (frozen crushed garlic is a time-saving, milder option), sliced red onion, chicken broth, and kale.
- Couscous: Drizzle with good-quality EVOO and gently massage for 30 seconds or less to separate the grains. Pour boiling water over to cover, place a plate on top, and let it absorb the water until fluffy.
- Israeli carrot salad: Combine shredded carrots, about a tablespoon or more of coarsely chopped parsley, the juice of one lemon (roll it under pressure first, wash the skin well, and squeeze to catch seeds), two minced garlic cloves, harissa, salt, pepper, and about three tablespoons of EVOO. Toss and serve right away or up to a day or two later.
- Malabi: Whisk 3.5 cups almond milk with the silan and cocoa until smooth. Microwave for 2 minutes. Whisk in a mixture of a half cup almond milk and a half cup cornstarch. Microwave 4 to 6 minutes, whisking every 2 minutes, until pudding-like. Stir in one tablespoon rose water, then portion into dessert cups to cool and set in the fridge.
- Garnish options for the malabi: sliced pistachios, sliced berries, nuts, shaved chocolate, or toasted coconut.
- Substitution tip: If you don't have harissa, use cayenne pepper or red pepper flakes, or use less harissa if you prefer less spice.
- Timing: Chicken and braise run about 40 to 50 minutes total in the oven, which is why the malabi and carrot salad are prepared alongside.
- Rose water: The host notes one tablespoon goes a long way, and it is included for a prominent floral, classic Middle Eastern flavor.
Bottom Line
A complete Shabbat dinner in under an hour is achievable with a one-pan chicken, quick make-ahead sides, and a microwave pudding, with the carrot salad and couscous adding freshness and texture.
