Smoked Chicken Thighs With Date Syrup, Garlic, and Thyme Recipe
A new recipe for smoked chicken thighs ( פרגיות - pargiyot) with date syrup, garlic, and thyme, served with potatoes, is being presented as a festive yet easy-to-prepare main course suitable for Shabbat.
The dish combines rich, sweet flavors with a visually appealing presentation, requiring minimal active cooking time as it is prepared in a single pan. The sauce is created by caramelizing date syrup with smoked paprika, complemented by fresh thyme for aroma and garlic for depth. The recipe is described as particularly fitting for religious Zionist families, offering a classic, flavorful, and respectable Shabbat meal.
Ingredients include one kilogram of chicken thighs cut into large pieces, five to six medium yellow or red potatoes quartered, and for the marinade: three tablespoons of date syrup, two tablespoons of sweet smoked paprika, four crushed garlic cloves, a quarter cup of olive oil, two tablespoons of soy sauce, fresh thyme sprigs, salt, and black pepper. The recipe emphasizes using yellow or red potatoes for their ability to maintain texture and achieve crispiness during the long baking process.
Preparation involves mixing the marinade ingredients and then tossing the chicken and potatoes with it in a baking pan, adding thyme sprigs. The pan is covered with parchment paper and aluminum foil and baked in a preheated oven at 200 degrees Celsius (392°F) for 45 minutes. Afterward, the covering is removed, the oven temperature is increased to 220 degrees Celsius (428°F) or a grill function is used, and the dish is baked for an additional 15-20 minutes until the potatoes are golden and crispy and the chicken is browned.
A key advantage highlighted is the ability to prepare the entire dish a day in advance, refrigerate it, and then bake or reheat it on a Shabbat hot plate, making it ideal for busy families. The dish is recommended to be served with a fresh green salad, homemade hummus, or tahini, with the remaining sauce perfect for dipping challah or serving over rice.
