Rosh Hashanah Chicken with Dates and Couscous
Rosh Hashanah is the beginning of the New Year so Jewish families love to make it sweet. Dates and cinnamon are common for Rosh Hashanah because of their sweet deliciousness. This recipe brings dates, cinnamon, and almonds together with chicken and couscous for a perfect meal for Rosh Hashanah. For other sweet things straight from Israel, click here.


·         2 red onions 
·         3 cloves garlic 
·         6 chicken thigh fillets 
·         50g butter 
·         60ml (1/4 cup) olive oil 
·         8 fresh dates 
·         1 tsp ground cumin 
·         1 tsp ground cinnamon, plus 1 pinch extra 
·         1 pinch saffron threads (optional)
·         400g can chopped tomatoes
·         250ml (1 cup) chicken stock
·         1 cinnamon quill
·         400g (2 cups) instant couscous
·         20g (1/4 cup) flaked almonds
·         1 tbs lemon juice
·         1/4 bunch coriander


Peel onions and garlic, then thinly slice. Cut chicken thighs into thirds. Heat butter and 1 tbs oil in a heavy-based casserole over medium heat. Add chicken and cook for 2 minutes each side or until browned. Transfer to a plate. Return casserole to medium heat. Add onions, garlic and 1 tsp salt, and cook, stirring, for 5 minutes or until softened. 

Meanwhile, cut dates in half, remove seeds, then thinly slice. Add cumin, ground cinnamon and saffron, if using, to onion mixture and cook, stirring, for 1 minute or until fragrant. Return chicken to casserole with tomatoes, stock, cinnamon quill and half the dates. Bring to a simmer, then cook, partially covered with a lid, for 15 minutes or until the chicken is cooked through. 

Meanwhile, fill a kettle and bring to the boil. Place couscous and 1 tbs oil in a bowl. Pour over 400ml boiling water, stir to combine, then cover tightly with plastic wrap. Set aside for 10 minutes or until water is absorbed. Heat remaining 1 tbs oil in a pan over medium heat. Add remaining dates and almonds, and cook, tossing, for 3 minutes or until almonds are toasted. Stir in the lemon juice and extra ground cinnamon. 

Fluff couscous with a fork, then divide among plates with chicken. Tear leaves from coriander, then scatter over chicken with almond mixture to serve. 

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