Recipe: Amelia Saltsman’s Roast Chicken with Tangerines, Green Olives & Silan

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Amelia Saltsman’s Roast Chicken with Tangerines, Green Olives & Silan (Recipe reprinted with permission from The Seasonal Jewish Kitchen © 2015 by Amelia Saltsman, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.)

Amelia Saltsman - The Seasonal Jewish Kitchen
KCRW Good Food’s Cookbook of the MonthT (The original image is no longer available, please contact KCRW if you need access to the original image.)

This month, we’ve selected local author Amelia Saltsman’s The Seasonal Jewish Kitchen for our KCRW Good Food Cookbook of the Month Club.

Amelia says that one of her favorite ways to celebrate the holidays and the arrival of Southern California’s early winter citrus season is to serve them alongside a beautifully roasted chicken. In her recipe for Roast Chicken with Tangerines, Green Olives and Silan (date syrup), she selects lightly brined olives like Sicilian Castelveltranos and clementines from Ojai citrus grower Friend’s Ranch. She then adds extra dimension and kick to this dish by creating a sweet, spicy rub of silan, harissa and smoked paprika, evoking the sephardic flavors of North Africa.

Making the most of Southern California’s native citrus season, this recipe will take you straight through the spring.