Chicken with Tamarind
Chicken with Tamarind
Pollo con TamarindTamarind paste adds a note of tartness to the flavors of this chicken dish. Although tamarind is native to Asia and northern Africa, it is a very popular ingredient in Mexico, especially in a refreshing beverage called fresca de tamarindo (Tamarind Cooler). In the later 1500s, Spanish galleons from Asia landed in Acapulco and brought tamarind, and many other products, such as nutmeg, cinnamon, cloves, and tea to the area and other parts of the country.I prefer to use the whole leg-thigh chicken pieces for this dish, since the legs become very tender and the flavors are enhanced by a longer cooking time. Chicken breasts can be cooked this way, too, but the roasting time should be shorter or the meat will be dry. Mango Salsa and rice are good accompaniments for the chicken.
Ingrediënten
Makes 4 servings
- Tamarind Paste
- 1 ancho chile stemmed and seeded, veins removed
- 2 small plum tomatoes cored and coarsely chopped
- 2 tablespoons ketchup
- 2 teaspoons olive oil
- ½ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
- ¼ teaspoon ground allspice
- ⅛ teaspoon freshly ground pepper or to taste
- 4 chicken leg-thigh pieces attached
- ½ teaspoon salt or to taste
Instructies
- Prepare the tamarind paste.
- Then, measure out 3 tablespoons and put in a blender.
- Cover and store the remaining paste for another use.
- Put the chile in a bowl of hot water and soak 20 minutes.
- Add the chile to the blender and discard the water.
- Add the tomatoes, ketchup, oil, cinnamon, allspice, and pepper.
- Blend to a thick smooth purée with the consistency of ketchup.
- If too thick, add just enough water to achieve the right consistency.
- Transfer the sauce to a bowl and reserve.
- Preheat the oven to 300°.
- Season the chicken with salt.
- Line a large shallow baking pan with foil and grease the foil to prevent sticking.
- Arrange the chicken skin side up in a single layer in the pan.
- Roast, uncovered, 30 minutes.
- Raise the oven temperature to 375° and brush the chicken with the reserved tamarind mixture.
- Cook, turning and brushing the chicken with additional tamarind glaze about every 10 minutes until the chicken is dark brown and tender, about 35 to 40 more minutes.
Notes / Tips / Wine Advice:
Serve hot.
