Quick Teriyaki Chicken Dinner with Asian Slaw and Stunning Apple Cake for Shabbat

This Shabbat meal offers a fast and flavorful menu designed for busy summer days, featuring a teriyaki chicken and potato main dish, an Asian cabbage slaw, perfect white rice, sautéed broccoli, and a striking sunk apple cake dessert. The entire meal is crafted to be efficient: the cake takes 20 minutes to prepare, the slaw five minutes, and while the main dish roasts in the oven, the rest can be made simultaneously.

The Asian slaw combines white and purple cabbage with grated carrot or kohlrabi, dressed in a balanced sauce of salty soy, tangy rice vinegar, sugar, generous toasted sesame oil, and sprinkled with toasted sesame seeds. It is recommended to refrigerate the slaw for about two hours before serving to enhance its flavor.

The main course involves marinating chicken thighs in a homemade teriyaki sauce made from soy, teriyaki, garlic, ginger, and honey, then baking them with potatoes in one pan. After an hour in the oven, the chicken becomes tender and juicy, while the potatoes absorb the rich flavors. This recipe, credited to chef Aharoni, is praised for its simplicity and taste.

To complement the dish, perfectly cooked white rice (basmati or jasmine) is prepared to be soft and fluffy, ideal for soaking up the teriyaki sauce. Additionally, broccoli is stir-fried with sliced garlic, olive oil, and lemon juice to maintain a crisp texture, ready within 15 minutes.

For dessert, a German-inspired sunk apple cake is presented as both visually stunning and easy to make. Thin apple slices are embedded in the batter, topped with Demerara sugar and cinnamon to create a shiny, crisp crust. Once baked, it is dusted with powdered sugar, delivering a bakery-quality finish in just 20 minutes of preparation. The article wishes readers a peaceful Shabbat and invites them to enjoy this finger-licking meal.