Silan, also referred to as Israeli date honey, is a rich syrup made from dates.
Silan has a dark chestnut color, darker than maple syrup, about the color of cola….a taste similar to molasses….and a texture that is as thick as molasses but more fluid than bee honey.
You can find at local “kosher” markets, but even living here in DFW, I have no idea where one of those would be and it would be much easier to order it while still wearing my pajamas online from such retailers as World of Judaica or Date Lady.
Just be sure to stay away from the varieties with added sugar—those can be too sweet and lack the authentic flavor of the kind found in Israel.
One of the most common recipes using silan is Silan Chicken…had this for dinner last night, making it again tonight perhaps because it was so very good and there are no leftovers.
- 4# chicken legs or thighs
- 1 cup silan
- 1/4 cup olive oil
- 1/4 cup brown sugar
- 1 tsp tamarind or soy sauce
- 2-3 cloves garlic, sliced
- 1/2 cup chicken stock
Maranating…Prepare a 9- x 13 baking dish. Mix together the silan, oil, brown sugar, tamarind, garlic, and chicken stock. Place the chicken in a foil-lined roasting or baking pan. Rub the chicken pieces with vegetable oil. Sprinkle with salt and pepper if desired. Place in the refrigerator to marinate overnight.
Baking…Bake for an hour, uncovered, brushing the chicken with the sauce every fifteen minutes. Increase oven temp to 375°F. Bake for another thirty minutes.