Note: The first recipe for Parshat Yitro will be up Wednesday night Eastern Standard Time. The second one on Thursday.
The Sheva Minim (Seven Species from Devarim 8:8) include the mention of honey. Although the spies described Israel as the land of milk and honey, the honey in the Sheva Minim is generally taken to be date honey. Israel still has a thriving honey industry. Here’s one beekeeper:
My brother Stevy (photographer and technical writer) and his wife Alison (graphic designer) are also Israeli bee-keepers. They keep their hives in the fields of a moshav nearby their home in Rechovot. They’ve also branched out into producing soaps and perfumes out of honey and fruits of the land of Israel.
Even though the ‘land of milk and honey’ is date honey, I’m posting a recipe celebrating bee honey. (Especially the kind from Israel.)
Honey Garlic Chicken (adapted from Food.com)
- 1 teaspoon minced garlic
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon dry mustard
- 2 teaspoons teriyaki sauce
- 1/2 cup vinegar
- 1/2 cup ketchup
- 1/2 cup honey
- Boneless, skinless, chicken thighs (for breasts, cook for 10-15 minutes less than the instructions)
- 2 tablespoons sesame seeds
- Mix all ingredients together, except for sesame seeds.
- Place chicken in pan and pour sauce on top.
- Bake 3/4 hour at 350 F, covered.
- Pour off the sauce and place in a sauce pan. Add 2-3 tablespoons corn starch. Cook on low heat to thicken.
- Bake the chicken uncovered for another 20 minutes.
- After 20 minutes when the sauce is thickened, pour on top of the chicken and bake for an additional fifteen minutes.
- This part is optional, but if you turn off the oven and leave the chicken inside for 15 minutes or so, the chicken will turn a beautiful golden-brown colour.
- Sprinkle sesame seeds on the chicken immediately before serving.