You can buy tamarind in liquid form from Asian supermarkets; it's easier to use than tamarind block. Alternatively, pomegranate molasses makes a decent substitute. This is perfect to serve with rice. I've used wild rice here, so it's a bit black-on-black in appearance, but feel free to use white if you prefer. Tamarind chicken is perfect to serve with rice.
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1 hr 30 min
1 hr 30 min
Amount Per Serving
Calories from Fat 186
% Daily Value *
Total Fat 21g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Total Carbohydrates 21g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 whole chicken or 6 legs
- 6 cloves of garlic, peeled and crushed
- 50g root ginger, scraped and finely grated
- 2-3 medium chillies, finely chopped
- Salt and freshly ground black pepper
- 150g liquid tamarind
- 2tbs clear honey
- Bone and chop the legs into large chunks or, if using a whole bird, remove the legs, bone and chop them.
- Remove the backbone at the base of the carcass and reserve for a stock or gravy.
- Remove the wings then cut the carcass in half by flipping it upside down and cutting it lengthways down the middle, then cut each half into two or three chunks.
- Mix the chicken with all of the rest of the ingredients in a non-reactive bowl, cover with cling film and refrigerate overnight.
- Preheat the oven to 180C/gas mark 5.
- Transfer the chicken and marinade to an ovenproof dish and cook in the oven for 1-1.5 hours, basting every 15 minutes or so, until the marinade reduces and just coats the pieces of chicken.
- Serve immediately or keep warm in a very low oven until serving.
Simon Rochester http://www.simonrochester.co.uk/