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This chicken dish is beautiful and festive, perfect for serving on Shabbos. The sweetness from the honey and silan and the different textures from the dried fruit and cashews make this Middle East-inspired dish a great choice when you want to use boneless chicken breast.
1/4 cup oil
2 onions, sliced
2 pounds boneless, skinless chicken breast, diced
2/3 cup Gefen Honey
1/4 cup silan, such as Heaven & Earth Date Syrup
1/2 cup water
cinnamon, to taste
allspice, to taste
salt, to taste
black pepper, to taste
1/2 cup prunes, halved
1/2 cup apricots, halved
1/2 cup golden raisins
1/2 cup toasted cashews
4 cups cooked jasmine rice, such as Heaven & Earth
In a large sauté pan, heat oil over medium heat. Add onions and sauté until soft and translucent. Add chicken and cook until no longer pink, about six minutes.
Add honey, silan, and water and mix well to combine. Season with cinnamon, allspice, salt, and pepper, mixing well.
Stir in prunes, apricots, raisins, and cashews. Reduce heat to medium-low and cook five more minutes. Serve over rice.
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