Sweet dates, are one of the seven species of Israel. The Hebrew name, t’marim, also relates to punishing enemies—in this case, finishing them off. (Note that some rabbis believe that eating these foods actually symbolizes ending our own prejudices.) On a happier note, when the Torah refers to Israel as “a land flowing with milk and honey,” that means date honey. So a great way for a sweet way to start our New Year.
- 3 tablespoons vegetable oil
- 4 skin on chicken thighs
- ½ teaspoon salt
- Black pepper
- 1 yellow onion sliced thin
- 2 carrots peeled and chopped into small pieces
- 2 cloves garlic chopped
- 1 teaspoon turmeric
- Pinch of saffron
- 1 cup red wine
- 2 cups chicken stock, homemade of shop bought
- 2 tablespoons (silam) date molasses
- 1/2 cup dried dates cut in half
- Fresh parley for garnish
- Pat chicken dry and season with salt and pepper.
- In a medium size pot, pour in oil and bring up to medium-high heat and brown chicken on each side, about 4-5 minutes per side. Reserve chicken to plate. At the moment it will be undercooked.
- In the same pot, add carrots and onions and saute until onions begin to brown, about 10 minutes. Add garlic, turmeric, and saffron and cook for another 2 minutes, stirring everything together.
- Pour in red wine and scrape any bits on the bottom of the pot. Bring to a simmer and reduce slightly. Add chicken stock and 2 tablespoons of date syrup and bring to a boil and reduce to a simmer. Put the chicken back into the sauce, cover and cook for about 25-30 minutes.
- Add dates and continue cooking for a few more minutes to dates soften. The sauce will be reduced to a nice consistency.
- Once the cooking is completed, garnish with fresh chopped parsley and serve chicken with the sauce, dates and vegetables.