A warming Jewish stew slow-cooked as the Shabbat approached and containing chicken, rice, hard boiled eggs and spices. North African versions might have couscous instead of rice. By cooking this overnight it was possible to observe the rules of Shabbat. It is now possible to set timers for ovens to start cooking on Shabbat so this sort of stew does not have quite the demand that they once did. The Ashkenazi version, a meatier one, is called chulent.