I am happy that you mostly liked the dish. I think 275 was a bit too high for 12 hour cooking. I only cooked mine for 4 hours, so you are probably right, it might have needed a little more liquid. What kind of pot did you use? It is really hard to gauge how much salt to use. I am a bit conservative with the salt because kosher chicken tends to be on the salty side. It sounds like to me that this hamin should not be prepared for true Shabbat overnight cooking. I will have to try it as an experiment and see what adjustments need to be made. I appreciate your comments. It is always good to hear the good and the bad of any recipe I blog about.

I felt that the dish could have had more liquid in it. It got very pasty and stuck together. The instructions call for 1/2 cup of water added before putting in the oven, but I think that it should have had water, or maybe some chicken stock, during the cooking process. (If not making it as a cholent overnight on Shabbat.) When we reheated it the next day, I added a liberal amount of chicken stock, and microwaved it until the center of mass read 140 deg F. It was excellent.

I may have had the oven too hot for a 12 hour cooking period. I didn’t have a good oven thermometer until mid-day, at which time I found that my 200 deg (f) oven was at 275 or so.

The chicken got very soft, and hard to separate from the mix, for serving. Several pieces of chicken fell apart. That’s fine, but one must be prepared for bones embedded in the mixed squash and Ptitim..

The recipe really requires salt. I undersalted, and I think that the squash and Ptitim absorbed all the salt I provided. The chicken stock the second day was a great help.

The burned, crunchy Ptitim on the bottom were really good

Had I used about half the squash and Ptitim — dayenu.

The whole trailer (caravan) smells good.

I don’t think I have enough salt in the mix, but that can be remedied at the table.

I’ll report back after eating (actually, after Yom Tov and Shabbat).

It really was delicious. I think you are right about the squash disintegrating. I didn’t think about that. I would like to make another variation of it with artichoke hearts and baharat.

She does have some unusual recipes which convinced me to finally try making Hamin. I have tried two of the recipes and have been pleased with both of them. She was on Chaim Cohen’s “Garlic, Pepper and Olive Oil” cookery programme a year ago and cooked several different Hamin with Chaim at her house. She is so passionate about this dish, you couldn’t help but want to try one.