Shabbat Chicken - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 small onion
2 whole cloves
1 cinnamon sticks or 1 teaspoon cinnamon
1/4 teaspoon salt, more to taste
1 teaspoon turmeric
1 teaspoon fresh ginger, grated
1 teaspoon finely minced garlic
1 chicken, cut in sixths, skin removed and reserved

Preparation

In a dutch oven, heat oil over medium-low heat and brown onion.
Add cloves, salt, turmeric, ginger, and garlic.
Add chicken parts and a few pieces of skin (this helps prevent sticking).
Raise heat to medium to brown meat.
Mix/turn the chicken parts frequently.
Reduce heat to low, cover, cook until tender about 30-45 minutes.
Check it frequently and mix/turn chicken.
There will be a lot of juice.
At this point, the reason it is called Shabbat chicken (Religious Jews do not cook on Shabbat) is to place the pot on a warmer/hot plate until the men arrive home from synagogue and then serve over couscous or rice.
I have found that this can be served immediately, simmered for longer, and tastes great heated up.
I also usually make 2 chickens and double the spices.