Easy Teriyaki Chicken Thighs and Asian Slaw Recipe for a Quick Shabbat Dinner

A simple and delicious Shabbat dinner recipe is presented, designed to be quick and satisfying during the summer. The main dish features chicken thighs and potatoes cooked together in a homemade teriyaki marinade made from soy sauce, teriyaki sauce, garlic, ginger, and honey. This combination is baked in the oven for about an hour, resulting in tender, flavorful chicken and potatoes infused with the rich sauce.

Alongside the main dish, an Asian-style cabbage salad is recommended. It includes white and purple cabbage, grated carrot or kohlrabi, and a balanced dressing of salty soy sauce, tangy rice vinegar, a bit of sugar, generous toasted sesame oil, and toasted sesame seeds. The salad benefits from resting in the refrigerator for a couple of hours to enhance its flavors.

To complement the meal, perfectly cooked white rice (basmati or jasmine) is suggested to soak up the teriyaki sauce. The rice should be soft, fluffy, and separate. Additionally, a quick stir-fried broccoli side dish with sliced garlic, olive oil, and lemon juice is recommended to add a fresh, crunchy green element.

For dessert, a visually appealing and easy-to-make sunken apple cake is proposed. This German-inspired recipe involves a batter with thin apple slices that slightly sink during baking. Topped with Demerara sugar and cinnamon, it forms a crispy, glossy crust. After baking, a dusting of powdered sugar completes the cake, which can be prepared in about 20 minutes and looks as if it came from a bakery.

This meal plan is designed to be efficient, with the main dish baking while the other components are prepared, making it ideal for a relaxed and tasty Shabbat dinner.