16 Jan SPECIAL TU BSHVAT RECIPES!

ROASTED FIG AND CARROTS

INGREDIENTS:

8 dried figs
1/4 c orange juice
3/4 lb carrots, peeled and cut
into 1” sticks
3/4 lb sweet potatoes peeled
and cut into 1” sticks
1/2 lb parsnips, peeled and cut
into 1” sticks
3 garlic cloves, sliced thin
1 onion, sliced in thin wedges
2 T olive oil
1 T molasses
1 T balsamic vinegar
3 bay leaves, split in half
Salt and Pepper

DIRECTIONS:

Combine gs with orange juice and let soak for 20
minutes to 1 hour. Drain and reserve the juice.
Preheat oven to 425. Line a large baking sheet with
parchment. In a large bowl, combine the gs, carrots,
sweet potatoes and parsnips, garlic and onion. Add
the olive oil, vinegar and molasses, bay leaves and
salt and pepper to taste. Make sure all is coated well
and spread out on the baking sheet. Try not to crowd
or the vegges may steam and not roast. After about
30-40 minutes when the veggies are cooked, sprinkle
with the reserved orange juice and toss again. Taste
for seasoning and serve warm or at room
temperature.

DATE & POMEGRANATE CHICKEN & POTATOES

INGREDIENTS:

8 potatoes peeled and sliced 
6-8 Chicken thighs depending on the size –
fat cleaned away but skin left on
4 cloves of garlic peeled and halved
4 red onions peeled, chopped in chunks or
quartered if small
1 cup of pitted dates
For the sauce: 1 tbsp olive oil
2 tbsp Sumac
3/4 cup pomegranate molasses
1 tbsp Honey 1 tsp Oregano
1/3 cup of Soy sauce
1 tsp Cracked black pepper
1 tbsp tomato paste
1 tsp chili flakes 1 tsp Grated ginger

DIRECTIONS:

Preheat oven to 400°F. In a large bowl whisk together all the sauce ingredients and set
aside. Place the potatoes, onions, dates and garlic in a large baking dish or pan. Toss these
with half of the sauce. Then place the chicken in the sauce bowl and toss to coat. Place
chicken over the veggies and pour over any remaining sauce. Cover and seal baking dish
with foil and bake covered for 15 minutes then reduce temp to 350 degrees F and continue
to bake for about 11⁄2 hours checking halfway, basting the chicken and checking for
doneness. Once done remove foil and broil for a few minutes for a crispy caramelized skin.
Remove and serve once done – sprinkle with pomegranate arils for a beautiful presentation.

CHICKEN WITH OLIVES, FIGS & DATES

INGREDIENTS:

2 tablespoons red wine vinegar
1 teaspoon cornstarch
1⁄4 cup honey
1 chicken, cut in 1/8’s
Salt and pepper to taste
2 tablespoons olive oil
1 onion, sliced
6 cloves garlic, minced
2 teaspoons dried oregano
10 figs, stems trimmed,
halved
1 cup pitted dates
1/2 cup green olives

DIRECTIONS:

Preheat oven to 400°F. In a small bowl, whisk 1⁄4 cup
water, vinegar, and cornstarch. Whisk in honey and
set aside. Rub chicken with olive oil, salt and
pepper and minced garlic and oregano . Place in
large baking pan surrounded with onion, gs,
olives and dates. Top with vinegar and honey
mixture. Bake covered for 1 hr. Uncover for
another half hour until golden brown and cooked
through.