Chicken with Silan Sauce

Last year, while I was experimenting with new flavors to add to my chicken dishes, my good friend Elina Mosheyeva suggested that I try cooking with Silan sauce, an old fashioned natural sweetener made solely from dates. I know it sounds a little strange, and I was hesitant at first, but since she is right most of the time, I finally decided to try her method. Thanks to Elina, I have this amazing recipe to share with you. I don’t know if the best part about it is that it’s so delicious or that it is so fast and simple to prepare. It’s the kind of dish that can be dressed up for a special meal, or prepared for a quick weeknight supper. This chicken is wonderful served over rice, with the sauce poured on top and cilantro sprinkled all over.



  • 1 lb thin chicken cutlets
  • 1 onion, thinly sliced
  • 3 tbsp olive oil
  • 12 cup Silan date syrup
  • 12 cup water
  • 3 tbsp soy sauce
  • 1 tbsp corn starch
  • 2 tbsp hot water
  • 2 tbsp fresh Cilantro, chopped

Heat olive oil in a pan with a lid. Add the onion and sauté until soft and slightly brown, about 7 minutes. Remove onions from pan. Add the chicken and sear about 2 minutes. Flip chicken and add the onions back in, the Silan, soy sauce and 1/2 cup of water. Bring to a simmer. Cover and cook until the chicken is cooked through, about 10 minutes. Mix together the corn starch with the 2 tablespoons of hot water. Mix into the sauce and cook until slightly thickened, about 5 minutes. Transfer to a serving dish, top with the sauce, and sprinkle with chopped cilantro.

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