Thyme Chicken with Caramelized Lemon and Dates

March 11, 2025

by: Katarina David

Although lamb is traditionally associated with the Passover meal, here is a tasty alternative made with chicken thighs and bursting with the distinct Israeli flavors of Medjool dates and lemon. So, if you would like to vary the menu, we guarantee this will be a delightful addition to your seder meal this year!

Ingredients

6 lbs. (2.7 kg.) chicken thighs (skin on, bone-in)

1 large lemon, sliced

4 shallots (or 2 red medium-sized red onions)

10 Medjool dates, pitted

8 sprigs of thyme (plus a few extra sprigs for garnish)

1–2 tsp. crushed red pepper flakes

Olive oil for frying

Freshly ground black pepper and salt to taste

Date syrup (optional)

Directions

1. Preheat the oven to 425°F (220°C).
2. For best results, use a cast iron pot with an oven-proof lid.
3. Season the chicken with salt and pepper to taste.
4. Heat the oil and fry the chicken over medium to high heat for approximately 5 minutes on each side until caramelized (golden brown).
5. Remove chicken pieces and set aside.
6. Add the lemon slices to the pot and brown on both sides.
7. Return the chicken pieces to the pot and arrange the browned lemon slices on and around the chicken.
8. Add the shallots, dates, thyme, red pepper flakes and two cups of water.
9. For a sweeter dish, add a drizzle of date syrup.
10. Cover the pot with the lid or tin foil and bake in the pre-heated oven for 25–30 minutes.
11. Remove from the oven and let rest for 10 minutes in the pot before transferring to a serving dish.
12. You can prepare this dish beforehand and then simply reheat it for 10–15 minutes before serving.
13. Serve with vegetables and rice.

Serves 8

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