Yahaloma Levi's Citrus and Date Molasses Chicken Recipe

In the early days of the war, chefs from around the country switched their focus from their restaurants to projects like Chefs in Shifts | Food for the Frontline. Many chose to cook chicken — each putting their own spin on the staple ingredient. We asked four chefs to share the chicken recipe they made and what it means to them. 

Yahaloma Levi: “My inspiration was sweet and sour chicken, but with a Mediterranean twist. I used local ingredients, because this is who I am — my kitchen is rooted in the place that shaped me as a person. The sauce has date molasses, orange juice, lemon juice, and Atlantic sea salt, freshly ground black pepper, and some minced ginger and soy sauce. I used date molasses for sweetness, citrus for tang, and a lot of dried sage. I wanted to be able to quickly glaze the chicken, like you do when making Chinese duck with a lovely thick sauce. Roasting it at a high temperature makes it wonderfully crispy on the outside, and succulent and juicy inside. We all eat chicken with potatoes at home, and I wanted them to have something a bit more special.”