Instructions: Broil peppers and peel them. Cut into 1/2-inch dice. In a large skillet, heat oil over medium heat. Add tomatoes, peppers, garlic, coriander, parsley, paprika, cayenne pepper, cumin, and salt. Cook, uncovered, stirring often, for 20 to 25 minutes or until sauce is very thick.

In a heavy casserole, heat oil over low heat. Add chicken, onion, garlic, coriander, and a pinch of salt and pepper. Cook, stirring, for 3 minutes. Add water and bring to a boil. Cover and simmer over low heat, turning pieces over occasionally, for 30 minutes, or until just tender. Transfer chicken pieces with tongs to a plate. Boil onion mixture, uncovered, until it is thick and liquid is reduced to about 1/3 cup.

Return chicken to casserole and add pepper sauce. Cover and heat over very low heat, turning chicken pieces occasionally, for 30 minutes, or until sauce is well flavored. Taste for seasoning. (Chicken can be kept, covered, for 2 days in refrigerator. Reheat chicken in sauce over low heat, covered; or serve it cold.)

To serve hot, spoon most of the pepper dice onto a heated platter with a slotted spoon. Set chicken pieces on top. Spoon a little sauce over chicken pieces and garnish each piece with a few pepper dice. Serve remaining sauce and vegetables in a separate dish. To serve cold, serve chicken in its jelled sauce.

This recipe serves 4.

Note: If you prefer browned chicken, brown the pieces first in the oil on all sides, then add remaining ingredients.

Comments: Most Orthoox Jews do not reheat food for the midday meal on Saturday, and therefore some serve a dish hot on Friday night and cold on Saturday. This aromatic chicken dish of North African inspiration is the perfect choice, since it is delicious hot or cold. Serve it hot with couscous or rice, or cold with fresh bread or potato salad.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.