Tu BiShvat, the Jewish new year for trees, a Hebrew Arbor Day of sorts, is approaching. One of the customs for Tu BiShvat is to eat foods from the Sheva Minim, the seven special species of agricultural products of Israel. They include wheat, barley, dates, figs, pomegranates, olives, and grapes. I wanted to create a chicken recipe that was quick and easy that would work equally well for a weeknight where you need to get dinner on the table in an hour and a nice Shabbos dinner.
Winner Winner Chicken Dinner
Chicken always seems to be a crowd pleaser. It is easy to work with and fairly inexpensive. I use legs for this recipe, but the glaze will work equally as well on thighs or a whole chicken. You can even use it as as a barbeque sauce for grilling boneless skinless chicken breast.
Ancient Ingredients Making a Comeback
Silan is an ancient ingredient that has made a comeback of late. Silan is also known as date honey. It is made by mashing dates and cooking them down in to a syrup. Note that no bees are involved in this process, which makes it a great vegan alternative to honey. The silan gives the chicken a great sweetness and beautiful shine.
Pomegranate is another classic middle-eastern ingredient that has gained popularity lately. It adds a great fruity flavor and some tartness to balance out the sweetness of the silan as well as giving the chicken a beautiful color. In the recipe I call for reducing down pomegranate juice but you can use pomegranate molasses instead if you are short on time. What are some of your favorite TuBishvat dishes? Let us know in the comments.
An easy chicken recipe great for a quick week night meal or a Shabbos dinner.
- 12 Chicken Legs
- 2 Cups Pomegranate Juice Or 1 cup pomegranate molasses
- 2 tbsp Soy Sauce
- 1/2 Cup Silan (Date) Honey Standard honey will work in a pinch
- 1 tsp White Pepper
Preheat your oven to 350°F.
Add all the ingredient to a sauce pan and place over medium heat. Stir to combine. Cook until reduced to a syrupy consistency. If using pomegranate molasses instead of juice, no need to reduce, just heat and stir to combine.
Remove from the heat and allow to cool. Place the chicken legs on a parchment paper lined baking sheet. Brush the glaze on to the chicken legs
Roast the chicken until it hits 150°F, about 20 minutes, but ideally use a meat thermometer. Then increase the temperature to 450°F and and continue to cook until the skin browns.
Check out some of our other Tu BiShvat recipes: