Jerusalem Mediterranean Chef’s Table
Recipes Chicken, Red Wine and Tomatoes

Chicken, Red Wine and Tomatoes

Put chicken and tomatoes in a large skillet, and you’re cooking up a storm in the kitchen. This classic recipe is perfect for a kosher meal that everyone will enjoy in the home. It’s really quite easy to make and it doesn’t take that long to cook! Shall we get started?


6 chicken legs

4 tbs oil

1 cup chicken broth

1 chopped green bell pepper

1 large sliced onions

2 cloves of smashed garlic

½ tsp red pepper

1 cup dry red wine

5 chopped tomatoes

3 bay leaves

1 tbs grated ginger

½ tsp cinnamon

⅓ tsp cumin seeds

salt and pepper (to taste)


In a large skillet, heat 3 tbs of oil. Season the chicken with salt and pepper and add them to the skillet. Cook this at medium high until the chicken is brown (this is about 4 minutes per side).

Add 1 tbsp of oil in the skillet and add cumin seeds . Cook this at medium high for about 5 seconds until it is fragrant. Add onions in the skillet and occasionally stir it until it is soft (this will take about 5 minutes). Next, add ginger, garlic, red pepper, green bell pepper, cinnamon, and bay leaves and stir them until the garlic is brown. Add the red wine over the garlic mixture for about five minutes. Once it is done, add the tomatoes and chicken broth. Let this simmer for about ten minutes.
Once you have the sauce ready, add the chicken and simmer again at low heat. Turn the chicken a few times to ensure that it is fully cooked with the sauce. This process will take about 30-50 minutes. Serve and enjoy!

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