When Anna Gershenson was little, her mother Rhoda made a simple chicken with onions. As a professional cook, Anna added olives, prunes, and lemon for a dish that’s special enough for a holiday, but simple enough to make during the week. 

This classic matzo ball soup recipe produces a flavorful broth, chunks of chicken and vegetables. Be sure to cook the matzo balls separately in water to keep the broth clear.

Parboiled in a saffron infused broth and rubbed with olive oil and spices, this simple roasted chicken recipe from Léa Karsenty’s grandmother yields juicy meat and crispy skin in under an hour.

Podcaster Nicole Enayati served this fragrant saffron roasted chicken at the first Shabbat dinner she hosted for her family. It’s very simple to make, but be sure to buy good quality saffron.

This Shabbat chicken recipe with nutty wheat berries comes from a Syrian family. Be sure to start preparing it the day before you plan to eat it as it cooks through the night.

This chicken paprikash recipe comes from Alex Sternberg’s mother who was a Holocaust survivor. Serve it with egg noodles, potatoes, or anything else you like to soak up the sauce.

The dishes on beloved Israeli food blogger Hagit Bilia’s table are always changing. But every Friday, there’s this chicken soup that’s studded with carrots and zucchini.

This chicken schnitzel recipe from Rachel Simons’ family is easy to make and wonderfully crunchy. Serve it with her cherry sauce or on its own.

This crispy matzo-meal fried chicken gets a spicy kick courtesy of some hot sauce. And no, you don’t have to wait until Passover to make it.

“Chitarnee is a dish that encompasses the Baghdadi Jews of India, it represents them and their journey and most importantly, it tastes bloody delicious!” proclaims Ciara Shalome. It brings together madras curry powder and spice-filled vindaloo paste.

Fried chunks of potato and skinless chicken thighs come together in this rich dish spiced with the Middle Eastern spice blend baharat, whose name means “spices” in Arabic. Blends vary, but often include pepper, cardamom, cumin, coriander, and cinnamon.

This chicken braised with olives, ginger, and saffron comes from a Moroccan-French family. It’s wonderful for Shabbat dinner or a dinner party.

Chef and baker Rinat Tzadok adapted her father’s slow-simmering recipe for chicken stew to her quicker-paced life. Her recipe is ready in 45 minutes, but still captures the flavor of her dad’s version.

This overnight chicken and rice is an iconic Iraqi Shabbat dish. In this recipe, the rice is spiced with baharat and cinnamon. Make sure to start preparing it the day before you plan to serve it.

In this Ethiopian Shabbat classic, chicken and eggs are coated with a rich tomato sauce spiced with ginger and berbere. Just before serving, black cardamom is sprinkled on top. Serve it with Ethiopian flatbread called injera.

Angela Josephsberg-Achsen’s kreplach are so popular in her family that she has to hide them when her grandchildren come over for Rosh Hashanah, so they aren’t devoured before the meal.

Serve these rich chicken skewers alongside raw zucchini salad like chef Asaf Doktor does.

This creamy sauce for this Peruvian dish comes from coconut milk that’s laced with aji amarillo, a local chile. Serve it over rice for Shabbat like  Vivian Wecselman-Fishman’s family did in Lima, Peru when she was a child.