Tamarind Chicken
You know I love a quick and easy meal that packs a ton of flavor and this will definitely do the trick.
This recipe is extremely easy to tailor to your crowd. I do roughly about 4 de-boned thighs per person as they cook down a lot. Then just adjust your pan size as you want everything to be nice and compact while cooking. Hard part over!
Here’s What You’ll Need
Chicken Thighs - de-boned, roughly 4 per person
Salt
Extras - Avocado and Basil
The key here is to marinate the chicken, preferably overnight if possible. But a few hours ahead works too! I do a good drizzle over the chicken with the tamarind puree then just brush it around. This stuff goes a LONG way so start with a little you can always pour more on. You want everything to have a nice thin dark brown coating. Let it rest.
When you're ready to cook just transfer everything to a deep pan that’sbeen warming over medium heat, mmmmm that sizzle. It’s OK if you're cooking a lot of chicken and have some “layers” in the pan, this all cooks down.
For the first few minutes give the chicken a good stirring making sure no pieces are directly on the bottom for too long.
Then cover! Turn the heat down a smidge, you should still be able to get a good boil. Sprinkle in some salt then stir and cover! Another 5 min.
You’ll repeat this process a few times until the chicken is done. If you can, turn the heat to low and just let the chicken simmer while covered. You’ll also notice you may have a LOT of juice, this is so yummy to pour over your favorite side or save for later.
Next I topped with some avocado and basil to bring some freshness to the dish that’s it!
Enjoy!
