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This recipe is inspired by Michael Solomonov’s dish at his Lasers Wolf restaurant. As with so many modern Israeli-inspired recipes, it draws on ingredients common in Palestinian cooking.
Date Syrup And Harissa-Glazed Chicken Thighs With Tahini Ranch Sauce
Ingredients
Chicken Thighs
- 2 lbs skinless, boneles chicken thighs (or chicken wings)
- 1-3 tsp harissa to taste
- 2 tbsp date syrup
- 2 cloves of garlic finely minced
- 1 tsp Dijon mustard
- 1/2 tsp pepper
Tahini Ranch Dressing
- 1/2 cup tahini
- 1/4 cup freshly-squeezed lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup parsley chopped
- 1/4 cup chives chopped
- 1/2-3/4 cup water
Instructions
Make The Chicken
- In a large bowl, mix all ingredients well. Cover and refrigerate 1-4 hours. Prepare grill or heat broiler. Cook over medium-high heat for about 20 minutes, depending on the heat source. You want nicely browned skin and some crispy charred bits. Serve with tahini ranch dressing and chopped chives.
Make The Tahini Ranch Dressing
- In a medium bowl, add all the ingredients. Whisk or stir vigorously until tahini and water are incorporated and the texture is like a thick but pourable cream. Add more water in small increments if necessary.
