Sweet and Spicy Date-Honey Chicken

Photo: Uzi Yaron

Photo: Uzi Yaron.

As the fall days arrive, and the evenings begin to get cooler, I get a craving for comfort foods. One of my favorite dishes is a chicken casserole full of fragrant spices. This dish is delicious with mashed potatoes and a green salad.

Sweet and Spicy Date-Honey Chicken

  1. Mix all of the ingredients in a large bowl.
  2. Cover with plastic wrap, and refrigerate for three hours.
  3. Preheat the oven to 350°F.
  4. Arrange the chicken in a casserole dish, and pour the marinade over it.
  5. Bake for 75 minutes.

Tahini-Carrot Cake for Tu B’Shvat

— by Ronit Treatman

During the holiday of Tu B’Shvat, the “New Year of the Trees,” it is always freezing in Philadelphia. I enjoy celebrating with foods that incorporate dry fruits and nuts, to honor the trees, and in hopes that spring will arrive soon.  

One of Israel’s most creative chefs, Yaron Albalak, has created a cake for Tu B’Shvat which is infused with the flavors of Israel’s trees. Almond extract, date honey, dried apricots and pistachio nuts pay homage to the bounty nature has blessed us with.  

This moist, delicious cake pairs perfectly with a cup of hot tea.

Full recipe after the jump.
Tahini-Carrot Cake — Adapted from chef Yaron Albalak

For the batter:

  • 2 cups unbleached flour
  • 2 1/2 teaspoons salt
  • 2 1/4 cups granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup vegetable oil
  • 4 eggs
  • 2 tablespoons Amaretto liqueur or almond extract
  • 1/2 cup raw tahini paste
  • 1/2 cup unsulfured dry apricots, chopped
  • 2 cups carrots, grated
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon

For the garnish:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Place all of the ingredients for the batter in a bowl, and mix well.
  3. Pour into an oiled Bundt pan.
  4. Bake for 50 minutes. (Check the cake with a wooden toothpick. If necessary, allow to bake longer.)
  5. Drizzle the cake with Silan date honey, garnish with shaved halva and pistachios.  

Colorful Couscous Salad

— by Ronit Treatman

Brighten up your table this winter with a hearty couscous salad, filled with chopped vegetables, dry apricots, and fresh cranberries.  The dressing is an exotic Israeli combination of tahini and silan (date honey).  

Recipe follows the jump.
Colorful Couscous Salad

For the salad:

  • 2 cups steamed couscous
  • 2 tomatoes, diced
  • Bunch of scallions, sliced
  • Bunch of cilantro, minced
  • 3 tablespoons of fresh cranberries
  • 4 dried apricots, diced

For the dressing:

  • 2 tablespoons raw tahini
  • 2 tablespoons Galil Silan Date “Honey”
  • 1/2 teaspoon extra virgin olive oil
  • Juice from 1 lemon
  • Salt and pepper to taste

Place the ingredients for the dressing in a glass jar.  Seal tightly and shake well.

Mix the vegetables and couscous in a bowl.
Pour the dressing over the salad.