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The fact that there is a food processor involved and I’m still advocating for this recipe says something really important about the flavor integrity of this dish. The sundried tomato sauce brings you a meal experience that is bursting with flavor and elegance, and the aroma is something out of this world. Plus, it presents beautifully. Enjoy.
4 chicken bottoms, skinned (will be delicious with skin on also)
2 tablespoons Dijon mustard
1 tablespoon Heaven & Earth Date Syrup or other silan, plus more for drizzling
1 tablespoon Tuscanini Olive Oil
garlic powder
Tuscanini Sundried Tomatoes, for spreading around chicken
garlic cloves, for spreading around chicken
2/3 cup Tuscanini Sundried Tomatoes
8 cloves garlic
2 teaspoons soy sauce
1 packed cup fresh parsley leaves
1 teaspoon dried basil
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 cup Tuscanini Olive Oil
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Mix Dijon, silan, and one tablespoon olive oil and set aside.
To make the sauce, place the sundried tomatoes in a food processor fitted with the S blade. Pulse for two minutes. Add eight cloves garlic, soy sauce, parsley, dried basil, salt, pepper, and olive oil and pulse again until everything is finely chopped. You might have to stop the processor and push the ingredients around from time to time.
Season chicken with salt, pepper, and garlic powder. Smear the Dijon mixture all over the chicken pieces. Spread the sundried tomato sauce on the chicken and pat it down gently all over the chicken. Sprinkle whole garlic cloves and sundried tomatoes around the chicken. Drizzle silan over the pan.
Cover and bake for one and 1/2 hours. Uncover and raise oven temperature to 375 degrees Fahrenheit (190 degrees Celsius), baking for another 15–20 minutes to crisp.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
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