Silan is a rich syrup made from dates. Dates, native to Israel, impart a pleasant sweetness to the chicken. You can find silan at the local kosher markets, but stay away from the varieties with added sugar—those can be too sweet and lack the authentic flavor of the kind found in Israel.
- ½ cup silan
- 2 tablespoons tamari (or soy sauce, if not gluten-free)
- 2 garlic cloves, crushed and chopped
- 4 chicken skin-on leg quarters
- 2 teaspoons hyssop (or oregano)
- Preheat oven to 375 degrees. Combine the silan, tamari and garlic. Place the chicken thighs in a pan and pour the silan mixture evenly over the chicken. Sprinkle the hyssop (or oregano) over the chicken. Bake on the top rack for about 45 minutes, until the skin is crispy and the inside reaches 165 degrees.