Add the chicken to the sauce in the bowl, and turn to coat the pieces well. The fruit of the tamarind… The spicy tikka-peppery seasoning beautifully compliments the tender marinated chicken flesh; which has the warm flavors of the garlic, herby taste of the rosemary and the bold flavor of our ukwaju. She shares some amazing recipes, many of Caribbean influence, as that is where she lives most of the year. Make the tamarind stir-fry sauce by mixing the tamarind paste, chicken stock, fish sauce, sugar, and chilies in a small bowl. The marinade has that sour tang from the Tamarind but it’s balanced out with the (small touch) of honey and spices. Place all ingredients in a saucepot over medium heat. Drizzle in the oil then add the garlic, galangal or ginger, and the chicken along with the marinade. Follow me on Facebook, Twitter, Instagram or Pinterest to stay up to date with my posts! :), I'm here to help you discover the best of the best from around the world. Heat a wok or large frying pan over high or medium-high heat. Combine all the ingredients, except the chicken, in a food processor. - Preheat oven to 425F. Get exclusive content straight to your inbox. Its tanginess and sweetness added so much flavor to the chicken! You are so right! In a bowl, combine chicken, tamarind powder, garlic powder, salt and pepper, massaging chicken with marinade mixture. I wish you success with your blog, This looks divine! In a bowl combine garlic, soy sauce, brown sugar, tamarind, vinegar and ketchup, mix everything well together. I had never thought that by signing up for a blogging platform and sharing my recipes and ideas that I would end up making so many friends from all over the world. Required fields are marked *. Heat the outdoor grill on medium high. After a couple coats of the bbq sauce you’ll start having a nice glaze… very appetizing! Olivia, this chicken is making me hungry! The community is so strong and is growing as we speak. - Brush the chicken well with the tamarind sauce on both sides, reserving some sauce for basting later. Learn how to ace hot chocolate charcuterie boards! Bring it to the oven for 30 minutes or until the chicken is cooked and the skin is brown and crispy. Love!! P.S. Brush pan with oil (the … *add ½ cup of tamarind pulp to about 1-1 ½ cup hot water, allow tamarind to soften. I put this on steaks last night that I then seared rare, but I suspect it would be fantastic on pork. Swiss and salami have had their day. In a large bowl, add the chicken wings and marinade and mix well with your hands. Info. 8. It is rich, complicated, savory, tangy, and spicy. I agree, blogging is awesome, there are so many things you discover when you start blogging and so many nice people you meet who share the same interests with you opening a lot of opportunities to learn something new and exciting every day! I like that you used thighs and that you tried out a chutney as you couldn’t get the paste. this link is to an external site that may or may not meet accessibility guidelines. Sprinkle with scallions and serve with more sauce, if desired. Add chicken wings in batches and fry for about 6 to 8 minutes each side or until golden and cooked through. Grill the chicken, turning once halfway, until an instant-read thermometer inserted in the thickest part reaches 160 degrees F, 6 to 10 minutes. Your email address will not be published. Use of this site constitutes acceptance of our, Trader Joe’s Just Spilled Details About 9 Products Coming to Stores This Holiday Season, Hot Cocoa “Charcuterie” Boards Are Our Favorite New Holiday Trend, Nutrition My ukwaju marinated spicy chicken thighs are the best thing you will ever sink your teeth into without doubt! Brush the chicken with the reserved marinade and roast for another 10 – 15 minutes, or until the thighs measure 175°F (160°F for breasts). If cooking on the stovetop: Heat a grill pan or skillet over medium-high heat. I really think successful cooking is about freely experimenting and daring to try new things. Place the tamarind, orange juice, lime juice, garlic, ginger and salt in a baking dish and stir to combine. The original recipe also asks for chicken breasts and for cilantro. One of my favorite aspects of food blogging is the community. I hope you guys enjoy it! Lovely flavours, bookmarking to try! Copyright © 2020 Olivia's Cuisine on the Foodie Pro Theme, Chicken Thighs Marinated with Tamarind Vinaigrette, I was assigned the fabulous Germaine from, Chicken Thighs Marinated in Tamarind Vinaigrette, If you have access to fresh tamarind pods and want to make your own tamarind paste, like Germaine, please find her recipe for tamarind paste, to stay up to date with my posts! Every day a new delicious recipe! Baste the chicken with extra tamarind sauce & … While the chicken is marinating in a mixture of olive oil, fresh basil, and garlic, the glaze is reduced to a sweet, slightly spicy sauce, filled with flavors of orange, tamarind, and ginger. Or lamb. Meanwhile prepare the marinade/sauce by combining all of the ingredients together and whisking them until smooth. Make a few slashes in each chicken breast and place on a baking tray. In a large bowl, whisk together the fish sauce, soy sauce, honey, sesame oil, tamarind, chile flakes, lime zest, and garlic. In a pan over medium heat, heat about 2-inch deep of oil. genius! Combine the marinade ingredients from the tamarind to the oil in a bowl then pour in a storage bag along with the wings. I love the marinated chicken with all the tamarind vinaigrette. Whisk tamarind sauce, garlic, ginger and garam masala in a 9-inch baking dish. Heat up a large skillet over medium high heat. Step 2 Whisk chicken broth, orange juice, sugar, orange zest, butter, tamarind … Rub down both chickens using all the marinade. Transfer the marinade to a resealable plastic bag and add the chicken, tossing it around so it gets … Such a beautiful delicious dish! Cover the chickens and allow them to rest overnight. The marinade (really, a wet rub) I made using these ingredients as a base literally cannot be improved upon. Seal the bag and marinate the chicken in the fridge overnight. Yum! Now it’s time to start applying the tamarind bbq sauce on the chicken pieces. And these chicken thighs! Or heat 1/2 tbsp oil in a non stick pan over medium high … Strain to remove the solids. To make the marinade, grind together brown onion, brown sugar, red chilli powder, garam masala powder, cinnamon powder, garlic, tamarind paste, black pepper, lemon juice and grind into a coarse mixture. DIRECTIONS In a large mixing bowl combine the yogurt, tamarind, garlic, canola, salt, cayenne and garam massala. Love the idea of tamarind vinaigrette. Cover and leave it to marinate overnight in the refrigerator, even 24 hours if you can. If you like extra spicy food, you could probably add two or three chili peppers. Add the chicken, mix and make sure the chicken is covered with the marinade. Delish chicken & easy to make, I have to try this one, it’s the kind of dish my family enjoys! As for the heat, I added a small red chili pepper to the vinaigrette. Apply liberally and remember to keep flipping as you do so, to create a nice even caramelized color on the grilled chicken. I don’t recommend substituting tamarind paste for tamarind chutney or at least not on a one to one ratio. then pour in the olive oil. Mmmm – I could really go for this right now! Chili-Lime Dipping Sauce Cover and marinate for a minimum of 4 hours but 8 is prefered. Brush with the tamarind mixture, then grill for 5 mins on each side or until cooked through and sticky. I’ve never had tamarind with chicken before and it sounds fantastic. This recipe looks amazing and I’ll try to add tamarind in my next cooking! Just take a photo and post it on your preferred Social Media and tag me or use the hashtag #oliviascuisine! If you end up making one of my recipes, I would love to see it! If you end up making one of my recipes, I would love to see it! I was assigned the fabulous Germaine from Sun Temple Food and after spending some time on her website, I chose to adapt her recipe for Chicken with tamarind vinaigrette that turned out to be my version of Chicken Thighs Marinated in Tamarind Vinaigrette. Pat the chicken dry with paper towels. My mouth is literally watering hehe! The tamarind pork marinade I tried had a more sweet and tart flavor that really stood out and tasted better than this one I thought. Yes, it is still sweet and sour but the tamarind gives the sauce a fruity and richer flavor that vinegar does not have. It caramelizes a bit and the chicken stays nice and moist. And so I did! I’m with you on the cilantro – I have the genetic aversion too. If you have access to fresh tamarind pods and want to make your own tamarind paste, like Germaine, please find her recipe for tamarind paste here.