This recipe is easy-sheasy, one, two, threesy.
This is one is my go-to recipe that always gets compliments. I bake it on the stove top but you can also bake it in the oven.
Spread cut onions on the bottom of the pan and chicken on top of that.
On top of the chicken sprinkle:
tumeric
allspice ("pilpel angli" in Hebrew)
dill
(When using kosher meat, there is not a need to add salt.)
There is another recipe on this blog that uses black pepper and lemon, but this is even more popular loved at my house).
Cook over medium heat. The onions cook up and their juices flavor the chicken nicely. When the chicken is done and there is a lot of juice, let it cool and pour into a container to save and freeze to use later as a base for soup or to use when you cook meat; it will add so much flavor.
