Traditional cholent is loaded with red meat and white potatoes and fatty kishke. This version cuts down on all that fat and cholesterol by using chicken in place of flanken. Using sweet potatoes in place of potatoes gives an extra boost of vitamin A and using brown rice makes it gluten free.
Healthy Chicken Cholent
Servings
12 Servings
Ingredients
- Cooking spray
- 2 large sweet potatoes peeled and cut in 2-inch pieces
- 4 cups cauliflower florets fresh or frozen (about 1 head)
- 2 pounds chicken legs on the bone
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 large onion chopped
- 4 garlic cloves chopped
- 1 cup brown rice
- 15- ounce can chickpeas rinsed and drained
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 4 large eggs in their shells washed
- 1 quart chicken broth
Instructions
- Grease a slow cooker insert with cooking spray.
- Layer sweet potatoes and chicken. Season the chicken with salt and pepper.
- Add onions, garlic, rice, chickpeas, paprika, turmeric, cumin, cayenne, cinnamon and allspice.
- Gently nestle in the eggs. Pour in the chicken broth; add water if necessary to just cover everything. Add cauliflower. Cook on low for 12 to 18 hours.
- Just before serving, remove and peel the eggs. Scoop the cholent into individual bowls or a covered serving dish. Cut the eggs into quarters and arrange them on top of the cholent or in a bowl alongside.
- Recipe adapted from the 28 Day Challenge.
Nutrition
Nutrition Facts
Healthy Chicken Cholent
Amount per Serving
Calories
510
% Daily Value*
Fat
12
g
18
%
Cholesterol
262
mg
87
%
Sodium
1218
mg
53
%
Carbohydrates
56
g
19
%
Fiber
8
g
33
%
Sugar
8
g
9
%
Protein
44
g
88
%
* Percent Daily Values are based on a 2000 calorie diet.
They will get a bit dry but it will work, so it’s up to you. You can try meatballs for a change.
My family crinkles their noses at dark meat. Can I sub in chicken breasts are will they get too dry?
Can you freeze this? Do the eggs hold up when frozen or should I just leave them out?
It has happened to me before and I do think it is because my slow cooker is too hot, as to your question about keeping at keep warm it really depends on the slow cooker and how hot it will keep it. as long as the food stays above 140 degrees F it is safe.
Has anybody else noticed the chicken bones falling apart so that you end up having to spit out a bunch of pieces of bone? How can I avoid this? Is it safe to actually cook it on Friday then just switch to keep warm right before Shabbat, instead of starting it just before Shabbat and having it be on low heat all Shabbat?
Thanks for the comment, sorry it was too salty for you, salt is always a tricky one since everyone has their preference.
I made this chollant for Shabbat and although I don’t normally add salt to chicken recipes as the koshering process makes them salty enough, this time, as it was a kosher recipe, I did add salt. Mistake! This recipe does not need extra salt. Other than that my husband and I enjoyed it – although I can’t see my grown sons going for anything other than their regular chollant.
Yay, thanks so much for letting us know. The cauliflower is nice mostly to get some extra veggies in the meal but totally not essential.
Tamar, this was a real winner, even though I completely forgot the cauliflower in the race to Shabbos. I thought the combination of spices might be too Moroccan for my (and our guests’) Ashkenazi tastebuds, (my husband’s mother came from Algiers, so for him, the flavor would be spot on) but it was subtle enough and really delicious! And it had an authentic cholent look and texture. Looking forward to the leftovers this week! And to trying it with cauliflower next time I make it. Thanks!
6 quart is best
What size slow cooker or dutch oven do I need to make the quantity in the recipe?
Cauliflower can be “riced,” & mashed like potatoes, too. I personally have trouble finding cauliflower that doesn’t have mold growing under the plastic: I know it can be cut off, but I can’t cope with it. It’s rare I find decent cauliflower; though it’s one of my favorite vegies.
Turnips, rutabagas, & parsnips taste different than potatoes, but they can have a similar texture & look when mashed, or sliced & roasted; & they’re less starchy. They’re all root vegetables, though, if that’s a problem.
Thank you, Grace.
You’re welcome, malka.
I wouldn’t cut them into chunks, they will easily fall apart when serving, but they can be used.
I’d like to try this recipe for Shabbat lunch at shul. However, I cannot use chicken legs on the bone. Can boneless, skinless chicken thighs cut into chunks be used?
Oh, wow, that is tricky then. I am not sure if you can make this recipe without any sort of starch. You can try just leaving them out, but it will pretty much be chicken and chickpeas.
Yes, we tested it and made it for Shabbat lunch. It comes out best when you leave the skin on the chicken, but it can be removed as well, it will just be a little drier.
I would cook it covered tightly in a 200 degree F oven for about 8 hours or up to 15.
*Tamar Genger MA, RD | **Executive Editor *
Kosher Network International | JOYofKOSHER.com [email protected]
904.580.7050 ext 250
Can this recipe be cooked longer so it can be served for Shabbat lunch?
how exactly do I cook if I don’t own a slow-cooker? On top of the stove or in the oven and for how long?
The rice gets a bit mushy as is, I would worry the minute rice would get even mushier so if you don’t mind that it is okay.
Quinoa, barley, or wheat berries can sub for rice and instead of potatoes any root veg will work well, carrots, beets, parsley root. Let me know what you end up using and how it comes out.
Thanks so much for replying, Tamar. I forgot to say that I cannot use grains nor starchy vegetables.
Can I use “minute” brown rice, or must I buy regular brown rice?
What can substitute for rice and potatoes? Thank you.
I would do it on low for 6 or 7 hours and based on how strong your slow cooker is up to 10.
*Tamar Genger MA, RD | **Executive Editor *
Kosher Network International | JOYofKOSHER.com [email protected]
904.580.7050 ext 250
if you make chicken breasts then how long would you cook it for
We have found that the chicken breast has a tendency to dry out when cooking it so long for Shabbat, if you want to make it for Friday night or a time when it doesn’t need to cook for 18 hours then it is fine or some people don’t mind when the chicken is dry.
You can skip the chicken and maybe serve grilled chicken breasts on the side.
can i use chicken breasts instead. we dont like chicken legs
you can cut the recipe in half. the cooking time will not change though.
Can you half this recipe ?thanks !
Thanks so much for the comment. It is a riff on a Moroccan recipe, so the flavors for sure are similar. So glad you liked it.
I made this almost exactly per recipe and loved the outcome. My Israeli mother in law asked the origin of the recipe which she thought might be Moroccan. I liked the spice combination which admittedly has a bit of a bite. Does anyone know the origins behind this particular recipe?