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This jam offers a sophisticated balance of flavors — caramelized shallots for a savory base, dates and silan for a natural, rich sweetness, and balsamic vinegar for a tang to balance the sweetness. I use it on roast chicken to take it to the next level.
Yields 1 and 1/2 cups jam, enough for 4 servings chicken
1 and 1/2–2 tablespoons Gefen Olive Oil
8 medium-large shallots, thinly sliced (I use red shallots)
1/2 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
6 medium Beleaves Medjool Dates, chopped
2 tablespoons Tuscanini Balsamic Vinegar
1/2 tablespoon silan, such as Beleaves Date Syrup
1 medium onion, sliced (optional)
4 chicken bottoms, cut in half
1 tablespoon Gefen Olive Oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
salt, to taste
pepper, to taste
2 teaspoons Dijon mustard
3/4 cup date balsamic shallot jam
3 tablespoons white wine
Heat oil in a large frying pan. Add shallots, salt, and pepper. Cook over low heat for 30 minutes, stirring occasionally, until the shallots are caramelized.
Add dates, balsamic vinegar, and silan and cook for another seven minutes, or until the mixture is thick and jammy. Add a splash of water if it looks too dry. Raise the heat for the last minute.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a roasting pan with Gefen Parchment Paper.
Lay the onion on the bottom of the pan, if using. Top with chicken.
Mix the olive oil, garlic powder, paprika, salt, and pepper in a small bowl. Smear the mixture under the skin of each piece of chicken.
Mix the Dijon mustard and date jam and spoon it over the chicken, pressing down slightly. Drizzle the wine over the chicken.
Bake for one hour and 45 minutes covered. Then uncover and bake for another 15 minutes.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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