Bone-in chicken pieces braised in the same bold cumin-and-paprika tomato sauce used for classic shakshuka, hearty enough for dinner.
Israeli Shakshuka Chicken is a real, traditional Israeli dish, known as Braised Chicken in Tomato-Pepper Sauce. Bone-in chicken pieces braised in the same bold cumin-and-paprika tomato sauce used for classic shakshuka, hearty enough for dinner.\n\nThis heartier chicken variation builds on shakshuka's North African-Jewish tomato and pepper sauce tradition, adapting the same beloved flavor base into a full braised dinner dish common in modern Israeli home cooking.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Israeli home cooking, not a generic stand-in for a search term.
Serves 6
Heat olive oil in a wide pot and brown the chicken thighs on both sides, about 6 minutes total; set aside.
In the same pot, cook onion and bell pepper until softened, about 8 minutes.
Stir in garlic, cumin, paprika and cayenne, cooking for 1 minute until fragrant.
Add crushed tomatoes and sugar, simmering for 10 minutes.
Return the chicken to the pot, cover, and simmer gently for 35 minutes until the chicken is cooked through and tender.
Season with salt, garnish with fresh cilantro, and serve hot over steamed rice.
Brown the chicken well before braising — this step builds a deeper base flavor throughout the finished sauce.
Simmer gently rather than at a hard boil once the chicken is added, to keep the meat tender rather than tough.
This dish, like the egg-based shakshuka it's inspired by, tastes even better the next day.
Use bone-in chicken drumsticks instead of thighs for a similar result.
Add a handful of pitted green olives to the sauce for extra brininess.
Serve with couscous instead of rice for a North African-leaning presentation.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
This heartier chicken variation builds on shakshuka's North African-Jewish tomato and pepper sauce tradition, adapting the same beloved flavor base into a full braised dinner dish common in modern Israeli home cooking.
Yes, it reheats very well and the flavor deepens after a day resting in the fridge.
Simmer uncovered for the last 10 minutes to reduce and thicken it to the right consistency.
Yes, though bone-in thighs give more flavor to the sauce during the braise; reduce cooking time slightly if using boneless pieces.
Per serving (420g / 14.8 oz) · 6 servings total
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