One of my favorite strategies for moving outside the box of the standard Shabbat dinner menu is to look to the global canon beyond the Eastern European standards I grew up with. The Jewish cuisines of Spain, North Africa, and the Middle East — all warm-weather climates — are particularly ripe with summer cooking inspiration. This chicken dish, for example, is often served on Shabbat by Moroccan Jews, but it was delightfully unfamiliar to me when I first started making it.
