Date & Honey Glazed Chicken Thighs
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Date & Honey Glazed Chicken Thighs
Dates in Hebrew are tamarim, a play on the word yitamu, “[may our enemies be] destroyed.” Finished. Yesterday. And you don’t have to be a child to love Winnie-the-Pooh’s “hunny.” The ultimate symbol of sweetness, we consume honey as we pray for a “good sweet year.”
Times
- Prep Time : 10 min
- Cook Time : 40 min
- Ready Time : 50 min
Servings
8 Servings
Ingredients
- Cooking spray
- 1 cup apple juice
- 12 pitted dates, coarsely chopped
- 6 cloves garlic, coarsely chopped
- 4 tablespoons honey
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- 8 large bone-in, skin-on chicken thighs, about 3 pounds
Directions
- Preheat oven to 400° F. Lightly spray a 9×13-inch baking dish.
- Prepare glaze: In a food processor, combine apple juice, dates, garlic, honey, olive oil, and salt. Pulse until fairly smooth.
- In a large bowl, combine chicken and glaze; toss to coat well.
- Transfer to the prepared baking dish and bake for 35 to 40 minutes, or until chicken reaches 175°F internal temperature.
Serve with Whole Wheat Stuffing with Leeks.
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About Jamie Geller
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4 Responses to Date & Honey Glazed Chicken Thighs
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Posted in
Meat , Dinner, Lunch, Main , Purim, Rosh Hashanah, Shabbat, Sukkot , 15-minute Prep , American , Dinner Tonight , Chicken , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I made this over Rosh Hashanah last year. I didn’t include the garlic because of an allergy, but this was a fantastic and easy dish for one of our more simple meals. My husband isn’t a fan of sweet meat meals, but everyone else enjoyed it.
i know the whole point id the dates, but do you think i could leave them out?
lol it’s almost like leaving out the chicken
, well almost. How about subbing another dried fruit… apricots? Otherwise will just be like a very thin glaze (almost liquidy save for the honey) but will probably still taste nice… although if you don’t sub in another sticky dried fruit then I would half the garlic – use only 3 cloves
Gmar Chatima Tova! I love using simanim for Rosh Hashana and made this yummy recipe this year (2012. I substituted garlic poser for garlic cloves and doubled the recipe sauce. I also used 8 entire chicken thighs and legs -attached. I also did not coat it in a bowl, but rather poured it on top of the chicken and then spooned the liquid on top and made sure the bottoms got some sauce too. I suggest that you make the sauce in a large food processor. It spilled out of my mini food processor and what a waste of yummy marinade. This chicken freezes beautifully as I made it a week in advance and the refrigerated leftovers taste even gooier and yummier than when originally made. And the leftover sauce that coats the pan in a yummy black honey glaze? Delicious. This is a winner and will become my family’s Rosh Hashana regular. My guests loved it too. Thank you Jamie. Gmar Chatima Tova