2 onions, chopped
6 cloves garlic, minced
3 tomatoes, chopped
Crushed cardamom, to taste
Turmeric, to taste
Cinnamon, to taste
Ginger, to taste
Salt, pepper to taste
4 cups water
2-3 cups rice (Jasmine, long grain, brown rice or combination)
2 tablespoons tomato paste (optional)
12 eggs (optional)
In large ovenproof pot, fry onions in generous amount of canola oil. Add garlic and chopped tomatoes.
Add crushed cardamom, turmeric, cinnamon, ginger, salt and pepper.
Wash chicken and pat dry. Add to pot and sauté until golden on the outside and liquid runs out.
Cover with 4 cups water and bring to a boil. Simmer for 15-20 minutes.
Add rice and, if using, tomato paste. Stir well.
Cover tightly and reduce heat and let simmer until “dry.”
Just before Shabbat, cover with parchment paper and put a dozen whole eggs on top to make “brown” eggs, if desired.
Heat oven to 350 degrees. Bake for 30 minutes, then lower to 225.
Cook overnight until lunchtime the next day.
Notes: Soak beans and wheat berries the night before or they’ll absorb all the water in the pot, guaranteeing a burned dish. Dafina traditionally is served in separate dishes: potatoes, meat, wheat, rice, peeled and sliced eggs.