SPICY TAMARIND-GLAZED GRILLED CHICKEN WINGS
These grilled chicken wings are marinated in tamarind purée, fish sauce, brown sugar, red pepper flakes, and cumin, with more brushed on as they grill.
Provided by Rachel Gurjar
Categories Chicken Tamarind Cumin Onion Cilantro Summer Wheat/Gluten-Free Tree Nut Free Grill/Barbecue snack Appetizer Side Lunch Dinner Backyard BBQ Picnic Peanut Free Dairy Free Quick & Easy
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk tamarind purée, fish sauce, brown sugar, red pepper flakes, cumin, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until combined and a loose paste forms. Set tamarind glaze aside.
- Pat wings dry with paper towels, then season all over with remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Place in a large bowl; add half of tamarind glaze and toss to coat. Chill 15 minutes. Set remaining glaze aside.
- Meanwhile, place onion in a bowl of ice water and set aside.
- Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Arrange wings on grate over indirect heat, making sure not to overcrowd. Brush top of each wing with some reserved glaze. Cover and grill 15 minutes. Uncover, turn wings over, and brush other side with glaze. Re-cover and grill until wings are golden brown and a thermometer inserted into the thickest part of a wing registers 165°F, about 15 minutes.
- Brush wings with more glaze, then move over direct heat and grill until charred in spots, 1-2 minutes per side.
- Transfer wings to a platter. Drain onion and place on paper towels; pat dry. Scatter onion over wings and top with cilantro. Serve with lime wedges for squeezing over.
THAI TAMARIND CHICKEN
This recipe for sweet and spicy Thai chicken incorporates a flavorful tamarind sauce and freshly grated ginger. Serve with jasmine rice or rice noodles.
Provided by Savina
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Mix soy sauce and flour together in a large bowl until blended. Add chicken and mix until coated.
- Mix water, fish sauce, brown sugar, and tamarind paste together in a bowl.
- Heat oil in a wok over medium-high heat. Add garlic, chile pepper, and ginger and fry for 1 to 3 minutes. Remove chicken from the marinade and add to the wok; stir-fry for 1 to 2 minutes. Add 1/2 the tamarind sauce mixture to the wok and continue stir-frying until liquid dries up. Add remaining sauce and cook until chicken is no longer pink inside and sauce is thickened to desired consistency, 10 to 15 minutes more.
Nutrition Facts : Calories 454.8 calories, Carbohydrate 26.4 g, Cholesterol 113.1 mg, Fat 18.4 g, Fiber 1 g, Protein 44.9 g, SaturatedFat 3.2 g, Sodium 2553.4 mg, Sugar 15.3 g
GRILLED TAMARIND AND ORANGE GLAZED CHICKEN
Bring some life to your usual chicken dinner. Tamarind concentrate is so easy to use and this recipe is the perfect introduction to it.
Provided by Sarah
Categories World Cuisine Recipes Asian
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk olive oil, herbes de Provence, garlic, salt, and black pepper in a bowl; place chicken in marinade and stir to coat. Cover and refrigerate 1 to 6 hours, turning chicken occasionally in marinade.
- Whisk chicken broth, orange juice, sugar, orange zest, butter, tamarind paste, and ginger in a saucepan and place over medium-high heat. Cook at a vigorous boil, whisking often, until mixture has reduced to about 3/4 cup and glaze coats the back of a spoon, 25 to 30 minutes. Remove from heat and stir in chile-garlic sauce; season tamarind glaze with salt and black pepper.
- Preheat an outdoor grill for medium-high heat. Spray a grill pan with cooking spray. Pour about 3 tablespoons tamarind glaze into a small bowl for basting and set aside.
- Place chicken breasts onto preheated grill; discard used marinade. Grill chicken until browned, the meat is no longer pink inside, and the juices run clear, about 4 minutes per side, basting with reserved tamarind glaze. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C). Transfer chicken to a serving plate and serve with remaining tamarind glaze poured on top.
Nutrition Facts : Calories 392 calories, Carbohydrate 23.8 g, Cholesterol 77.8 mg, Fat 22 g, Fiber 0.7 g, Protein 25 g, SaturatedFat 6.4 g, Sodium 115.6 mg, Sugar 16.8 g
VIJ'S YOGURT AND TAMARIND MARINATED GRILLED CHICKEN
Here is another excellent recipe of Vikram Vij from his restaurant Vij's in Vancouver. Lots of flavor but very simple to make. I post it as it is originally, but I did cut down on the salt. The recipe said 1 1/2 tablespoon of salt! I think it was a mistake. I have after making it twice cut it down to 1 1/2 teaspoon. Feel free to use more. If you ever visit Vancouver BC...you must go to Vij's!!!
Provided by PetsRus
Categories Chicken
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl combine the yogurt, tamarind, garlic, canola, salt, cayenne and garam massala.
- Add the chicken, mix and make sure the chicken is covered with the marinade.
- Cover and marinate for a minimum of 4 hours but 8 is prefered.
- Preheat a grill, barbeque or stovetop cast-iron grill to high heat(if doing this indoors make sure you switch on your exhaust fan,there will be smoke whilst grilling on the high heat. (doing this in a pan does not work for me, it makes a mess and does not brown so well, grill or barbeque gave me a better result).
- Grill the thighs 2 minutes on each side, then again 2 minutes on each side.
- Check or the thighs are done, if still pink continue grilling.
- Serve with the lemon wedges.
- Note: Tamarind paste should be as thick as jam, if thinner use up to 1 tablespoon more.
EASY CHICKEN PAD THAI (WITHOUT TAMARIND)
Recipe I found on About.com for Thai easy recipes that I am posting for ZWT. Here is what is stated about the recipe: "If you're one of the many people who has trouble finding special Asian ingredients like tamarind paste, not to worry - you can still create delicious pad Thai without it. In fact, the original pad Thai didn't contain tamarind at all (the makings of pad Thai being brought to Thailand via the Chinese), and the following recipe is based on this earlier version of the dish. When I was last in Thailand, I went back to the same pad Thai street seller everyday because of her amazing pad Thai, and it wasn't until just before I left that she told me how she makes it (without tamarind). If you're living in a place where Asian ingredients are difficult to find, then this [tamarind-free] recipe might just make your day. ENJOY!"
Provided by diner524
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place prepared chicken in a bowl and toss with 1.5 tablespoons soy sauce. Set aside.
- Combine 'pad Thai sauce' ingredients together in a cup, stirring well to dissolve sugar. Note that this sauce needs to taste sweet first, followed by sour and then salty to create good pad Thai. Set aside.
- Bring a large pot of water to boil. Dunk in rice noodles and switch off heat. Allow noodles to soak approximately 6 minutes, OR until soft enough to bend easily, but still firm and 'undercooked' by regular standards (this is the key to good pad Thai, so be sure not to over-soak or boil the noodles. They will finish cooking later). Drain and rinse noodles briefly with cold water to keep from sticking. Set aside.
- Heat a wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the garlic, chili, galangal/ginger, and half of green onion (or just the white parts), reserving remaining for later. Stir-fry 1 minute to release the fragrance.
- Add chicken and stir-fry 3-4 minutes, or until cooked. If pan becomes dry, add 1-2 tablespoons of the pad Thai sauce, just enough to keep ingredients frying nicely.
- Push ingredients aside and crack egg into center of pan. Stir quickly to scramble, then combine with other ingredients.
- Add prepared noodles plus 3-4 tablespoons of the pad Thai sauce. Using two utensils, lift and turn noodles to stir-fry and combine with other ingredients. Continue frying in this way, adding more of the sauce every minute or two, until all sauce has been added and the noodles are chewy-delicious and a little bit sticky (8-10 minutes). When sauce has been absorbed and noodles are cooked, fold in the bean sprouts (you want them to stay crispy).
- Remove from heat and taste-test, adding more fish sauce until desired taste is achieved (I usually end up adding 1-2 tablespoons fish sauce, but I like mine on the salty side). Portion out onto individual plates and add a lime wedge on the side. Before eating, top with remaining green onion and squeeze over the lime wedge, then finish with a generous sprinkling of chopped/ground nuts. For those whole like it extra spicy, serve with Thai chili sauce on the side, and ENJOY!
- *Note about Tamarind: Although today we associate pad Thai sauce with tamarind, in this authentic southern-Thai recipe, the sourness comes from a combination of rice vinegar and lime juice instead. Traditionally (several hundred years ago), pad Thai was made in just this way - without tamarind - and versions of this original formula can still be found in various regions of Thailand. This particular recipe was taught to me by a local Thai chef in south-western Phuket, Thailand.
- *Use wheat-free soy sauce for gluten-free diets.
GRILLED CHICKEN TAMARIND SOUP
Provided by Valerie Bertinelli
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large stockpot over medium-high heat. Add the mushroom, salt, carrot and onion and saute until the vegetables begin to soften, about 3 minutes. Add the broth, fish sauce and tamarind, bring to a boil and then reduce the heat and simmer until the vegetables are fully cooked, about 10 minutes. Add the bok choy and chicken and continue to simmer until the bok choy is cooked and the chicken is heated through, about 5 minutes. Ladle the soup into bowls and serve with a sprinkling of scallions.
GRILLED CHICKEN WITH WITH TAMARIND-ORANGE GLAZE
Categories Chicken Ginger Poultry Marinate Backyard BBQ Orange Basil Summer Grill Grill/Barbecue Tamarind Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Place chicken in shallow bowl. Whisk next 5 ingredients in medium bowl. Pour over chicken; turn to coat. Cover; chill at least 1 hour and up to 6 hours, turning often.
- Whisk broth, juice, sugar, 3 tablespoons butter, tamarind paste, peel, and ginger in large saucepan. Boil mixture over medium-high heat until reduced to 3/4 cup and glaze coats back of spoon, stirring often, about 25 minutes. (Can be made 2 days ahead. Cool glaze, then cover and chill. Rewarm over medium heat, whisking occasionally.) Whisk in 3 tablespoons butter. Season glaze with salt and pepper.
- Prepare barbecue (medium-high heat). Reserve 1/4 cup glaze in bowl. Grill chicken until cooked through, basting with reserved glaze, about 5 minutes per side. Arrange chicken atop rice on platter. Spoon remaining glaze over chicken.
- Tamarind paste, a tart, seedless paste, is available at Middle Eastern, Indian, and some Asian markets.
TAMARIND CHICKEN WINGS
In this recipe, you'll learn how to marinate wings in honey and Indian spices before baking and finishing them in an irresistible homemade chutney.
Provided by Suvir Saran
Categories appetizer
Time 1h55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Put the wings in a large bowl, followed by honey, olive oil, salt, garam masala, cumin, paprika, and cayenne. Toss to combine, then transfer to a zip-top bag. Let rest 30 minutes, overnight, or up to several days in the refrigerator.
- Bring 2 cups of water to a simmer in a small saucepan, then add the asafoetida, ginger, cayenne, and garam masala. Meanwhile, toast cumin and fennel in a small skillet until they're fragrant and slightly smoky. Transfer to a small bowl to cool, then grind the seeds in a mortar and pestle until they're coarse and sandy. Add to water-and-spice mixture, followed by the sugar, and stir to combine. Add tamarind and continue cooking for 20 minutes.
- Preheat oven to 400 degrees F. After 20 minutes, check chutney for consistency-it should look like a chocolate sauce. Remove from heat to cool. Meanwhile, line a rimmed baking sheet with aluminum foil; place a wire rack on top of the baking sheet and arrange the marinated chicken wings in a single layer. Bake 20-25 minutes. Remove from oven and transfer wings to a large bowl. Toss with the chutney, then replace wings on the rack and bake again, 5-10 minutes, until golden brown.
- Remove chicken wings and serve.
GEORGIAN CHICKEN IN POMEGRANATE AND TAMARIND SAUCE
This dish, adapted from "The Essential Book of Jewish Festival Cooking," brings an unusual sweet flavor to the Rosh Hashana table. Tamarind paste and pomegranate seeds are readily available at larger supermarkets, and always online.
Provided by Joan Nathan
Categories dinner, one pot, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large Dutch oven or in a pot with a tight-fitting lid, mix the onions, 1 1/2 cups cilantro, the garlic and the spices. Blend in the diluted tamarind paste, the diluted pomegranate paste, the ketchup and the salt.
- Add chicken thighs and legs to pot, and submerge in sauce. Cover, and cook on medium-high heat for 10 minutes, then lower heat, and cook for 1 hour. Uncover, adjust seasonings to taste, and continue cooking for 20 minutes.
- Transfer chicken and sauce to a serving platter, and garnish with remaining cilantro. Sprinkle pomegranate seeds over platter, and serve hot.
SMOKED JERK CHICKEN WINGS WITH HONEY-TAMARIND DIPPING SAUCE
This fragrant and spicy jerk marinade gives an instant shot of Jamaican flavor to these smoky wings. Pimento wood, which comes from the allspice tree, provides the unique smoke flavor of Jamaican jerk chicken. Hard to find in the US, the unique flavor of the wood really has no exact substitute but apple and pecan wood are often suggested as an acceptable substitute. Stay away from stronger woods such as hickory or mesquite as those woods will overpower the flavor of the jerk marinade. The tart tamarind melts into mellow honey smooth dipping sauce making these an instant tailgating classic.
Provided by Bobby Flay
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the smoked jerk chicken wings: Brush the chicken with canola oil. Combine the sugar, allspice, chile, black pepper and salt. Generously coat the chicken with the spice mix.
- Heat the grill to medium for indirect grilling. Add the chips to the coals or put in a smoke box and add to the grill. Place the chicken on the grill over medium heat, and cook until golden browned and crisp, about 5 minutes. Cover the grill. Grill until the chicken is brown and crisp and just cooked through, about 10 minutes. Remove from grill and place the chicken in a large bowl.
- Meanwhile, for the honey-tamarind dipping sauce: Combine 1/2 cup water, the orange juice, honey, ketchup, tamarind and ginger in a small saucepan and bring to a boil. Reduce the heat to medium and cook until slightly thick, about 15 minutes. Remove from the heat and remove and discard the ginger. Season with salt and pepper. Whisk in the vinegar. Keep warm.
- Add the honey-tamarind dipping sauce to the bowl of chicken and toss to coat. Sprinkle with salt and transfer to a platter.
TAMARIND CHICKEN WINGS
Found this on an asian cooking website. When I originally posted this recipe, I had never tried it. Well, since then I have tried this recipe and must say I was not very impressed. Feel free to make this if you think you might like it, or maybe make some adjustments to it, but I made it as it is posted and I didn't like it. I love agua de tamarindo so I thought this might be good, but turned out not to be what I thought. Just FYI!
Provided by mariposa13
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Chop the shallots.
- Throw all the marinade ingredients into a food processor and whiz till you get a nice smooth paste.
- Taste the marinade. It should have a pronounced tamarind-y and sweet flavour. Don't worry about the saltiness yet.
- Take the chicken wings and cut each wing into two at the joint.
- In a large bowl, add the chicken wings and marinade and mix well with your hands.
- Cover and leave it to marinate overnight in the refrigerator, even 24 hours if you can.
- After the marinating time is over, you'll find that some of the marinade has pooled in your bowl.
- Transfer the chicken wings to another bowl, gently shaking off any excess marinade.
- Now you'll have marinated wings in one bowl and excess marinade in the other.
- We're about to deep-fry the chicken wings and the excess marinade will form our dipping sauce.
- The wings must be fried only when required so they stay hot.
- To make the sauce, take a pan, heat it, and pour the extra marinade into it.
- Add about 1/2 cup of water or chicken stock and cook over medium heat for about 15-20 minutes till you have a sweet and fruity-sour sauce the consistency of tomato ketchup.
- At this point, taste the sauce for saltiness and flavour balance.
- Adjust if required. Turn off the heat.
- For the wings: In a frying pan, heat about 300 ml oil for deep-frying.
- Fry as many wings on medium-high heat at one time as you can without crowding them too much.
- This should take about 5 minutes or till it turns a nice brown (not golden brown; we want them darker than that.).
- Remove the first batch to a platter and dry the extra oil off with paper towels.
- Repeat this till you've fried the entire batch of wings. Resist the temptation to eat them after they're fried. Actually, go ahead, try one piece. ;).
- Now you have deep-fried wings and a dipping sauce.
- How you want to take it from here is up to you.
- You can serve the wings with the sauce on the side, or you can pour the sauce on top of the wings with a spoon to coat them. The second option is messier to eat, but more fun.
TAMARIND "TERIYAKI" CHICKEN SKEWERS
Provided by Jessica Goldman Foung
Categories Chicken Poultry Low Sodium Dinner Healthy Advance Prep Required Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 13
Steps:
- In a small pot or saucepan, mix together the first 7 ingredients (tamarind paste to 3/4 cup water). Bring the mixture to a boil over medium heat, then reduce to low and cook for 10 minutes.
- In a separate bowl, mix the cornstarch with the 2 tablespoons of water until it is dissolved and smooth. Add the cornstarch mixture to the pot and stir until it is well combined and the sauce begins to thicken like a glaze. Continue to cook and reduce by one third, 2 to 3 minutes. Then turn the heat to the lowest possible setting and cover the pot with a lid to keep the sauce warm.
- In a large skillet, heat the sesame oil over medium-high heat. Add your chicken pieces and about a quarter of the sauce and cook for 5 minutes without stirring. Then toss the chicken pieces, doing your best to flip them over, adding another quarter of the sauce. Cook until the inside of the meat is white, 6 to 8 minutes more.
- Remove the chicken from the heat and allow it to rest until the pieces are cool enough to handle. Weave the chicken onto the bamboo skewers, about 4 per skewer, and lay them flat on a serving dish or a large plate. Drizzle the remaining sauce over the skewers and sprinkle with white toasted sesame seeds and the sliced green onions. Serve and eat immediately.
COCONUT & TAMARIND CHICKEN CURRY
This creamy tropical Indian one-pot is perfect for an informal, help-yourself dinner party with friends
Provided by Roopa Gulati
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 19
Steps:
- Put the chicken in a big mixing bowl, add the lime juice, pepper and turmeric, and mix well. (It's best to use gloves for this as the turmeric stains fingers.) Set aside for 1 hr.
- Make the sauce. Heat the oil in a big pan, toss in the mustard seeds followed by the fresh curry leaves (if you are using dried leaves, add them later with the tomatoes) and fry until it releases a warm, nutty aroma - about 30 secs.
- Add the onions, put on the lid, and cook over a low heat for 10-15 mins until meltingly soft, stirring now and then. Take the lid off, turn up the heat, add the garlic and ginger, and fry for 1 min until it gives off a toasty aroma. Stir in the paprika and continue cooking for another 30 secs.
- Add the tomatoes, stock and sugar (and dried curry leaves if using). Cook, uncovered, for 15-20 mins until the sauce has thickened and reduced by one-third.
- Heat oven to 180C/160C fan/gas 4. Meanwhile, fry the chicken. Heat 6 tbsp oil in a frying pan and cook in batches until golden. You may need a little extra oil. Keep warm.
- Pour any excess oil from the frying pan and add a ladleful of water - swirl it around and scrape up any juices with a spoon before adding to the tomato sauce.
- Put the chicken in a deep roasting tin or ovenproof casserole and pour over the sauce. Cover with foil and oven cook for 15 mins until the chicken is tender. Skim off any oil from the top of the sauce.
- Take the chicken pieces out of the tin and transfer to a serving dish. Pour the sauce into a pan and bring to a simmer. Stir in the tamarind pulp, coconut milk and half the coconut cream. Adjust the flavour by adding more sugar or tamarind. Ladle the sauce over the chicken, drizzle with the remaining coconut cream, and scatter with coriander before serving.
Nutrition Facts : Calories 466 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 1.1 milligram of sodium
TANGY TAMARIND CHICKEN
Make and share this Tangy Tamarind Chicken recipe from Food.com.
Provided by Mini Ravindran
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a deep pan or skillet (do not smoke).
- Add black pepper powder, cumin powder, coriander powder and add cubed chicken pieces.
- Saute for 5 minutes on medium heat.
- Cover the lid and let chicken cook in its own juices for 15 minutes or until tender on low heat.
- Open the lid and add tamarind pulp, hot tomato sauce, salt and 3/4 cup of water.
- Cover and leave on high heat for 5 minutes.
- Turn off the heat, garnish with fresh parsley sprigs and serve hot on a bed of steamed basmati rice.
TAMARIND CHICKEN WITH GOLDEN MASH
The tang of tamarind works really well with creamy mash, spiced up with curry paste
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Heat the grill. Put the potatoes in a pan of cold water, stir in the turmeric, then bring to the boil. Simmer for 12-15 mins until tender. Steam the broccoli in a metal colander or sieve over the potato pan for 4-5 mins until tender.
- Mix together the tamarind paste and mango chutney. Make a few slashes in each chicken breast and place on a baking tray. Brush with the tamarind mixture, then grill for 5 mins on each side or until cooked through and sticky.
- Drain the potatoes. Mash with the yogurt, korma paste and seasoning, then keep warm. To serve, stir most of the spring onions into the mash, then spoon onto plates. Scatter with the remaining spring onions and serve alongside the sticky chicken and broccoli.
Nutrition Facts : Calories 394 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium
CHICKEN WITH APRICOT, TAMARIND AND CHIPOTLE SAUCE
This Passover dish from Patricia Jinich came to The Times in 2009. For Ms. Jinich, who grew up in Mexico, one of 40,000 to 50,000 Jews, European and Mexican influences ran through Passover and holiday cooking: chicken soups with matzo might feature jalapeños, while meat stews were paired with salsa. Ms. Jinich learned this recipe from Flora Cohen, a woman of Syrian background who taught her and other Jewish brides in Mexico City how to cook. Here, a combination of dried apricots and apricot preserves give this chicken a savory sweetness, while chipotles in adobo add a little heat.
Provided by Joan Nathan
Categories dinner, one pot, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Season chicken well with salt and pepper. Place a large heavy skillet over high heat and add oil. Add chicken pieces skin side down in a single layer. Reduce heat to medium and slowly brown, turning occasionally, until browned evenly on all sides.
- Pour 4 cups water over chicken, raise heat to medium-high, and bring to a simmer. Stir in dried apricots, apricot preserves, tamarind, sugar and chipotle sauce, including 1 or more chipotle peppers if desired for more heat.
- Simmer, adjusting heat as necessary, until sauce has thickened enough to coat chicken, about 30 minutes. Adjust salt and pepper to taste, and serve.
Nutrition Facts : @context http, Calories 451, UnsaturatedFat 23 grams, Carbohydrate 21 grams, Fat 31 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 6 grams, Sodium 362 milligrams, Sugar 17 grams, TransFat 0 grams
CHICKEN WINGS WITH MANGO-TAMARIND SAUCE
Provided by Ingrid Hoffmann
Categories main-dish
Time 2h
Yield 4 to 8 servings
Number Of Ingredients 11
Steps:
- Place the mangoes, brown sugar, Worcestershire sauce, tamarind paste, oil, red pepper flakes, and garlic in a blender. Puree until smooth.
- Place the chicken wings in a large bowl and season with salt and pepper. Add just enough sauce to coat the wings (about 1/2 cup, reserve the rest for serving) and toss to coat. Cover the wings with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour.
- Preheat the oven to 350 degrees F. Line a baking pan with aluminum foil and lightly coat with nonstick cooking spray.
- Lift the chicken wings out of the sauce letting the excess marinade drip back into the bowl. Place the wings on the prepared baking pan and bake for 30 minutes until cooked through. Preheat the broiler and adjust the rack so it's 6 inches from the heating element. Transfer the wings to the broiler and broil for another 3 minutes until the skin is crispy.
- While the wings bake, place the reserved sauce in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer until syrupy, 5 to 10 minutes. Put the chicken wings on a platter and garnish with chopped scallion. Serve with the remaining mango-tamarind sauce on the side for dipping.
TAMARIND MARINATED CHICKEN BREASTS IN COCONUT-CHICKPEA FLOUR
My version of Vij's version. I have reduced the amount of oil used. Vij's states this is for 6 I believe it is more for 8.
Provided by mell_2
Categories Curries
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Combine marinade ingredients in a large bowl. Add chicken breasts and cover well with marinade. Cover and refrigerate 3 hours or do it in the morning and leave in fridge until dinnertime.
- Curry: Heat oil on medium heat 1 minute. Add onions and saute till golden brown about 10 minutes. Edges of some onions will be slightly burnt and that's okay.
- Stir in tomatoes, jalapeno, cumin, coriander, cayenne, tumeric, cinnamon stick and salt. Cook 5 to 8 minutes or until oil glistens through tomatoes. Reduce heat to low.
- In a separate bowl, mix chick pea flour and 1 cup of water mixing thoroughly with whisk. Make sure there are no lumps.
- Add this mixture and remaining water to curry. Stir well and increase heat to medium.
- When curry boils, reduce to low and add coconut milk.
- Stir curry regularly and simmer for 20-30 minutes. The curry will thicken as it boils. Cook until the curry is the consistency of a cream sauce.
- Preheat BBQ or grilling pan to high heat. If in the kitchen, turn the exhaust fan on high and open the windows.
- Grill each chicken breast 4-5 minutes each side. Test for doneness and cook another minute per side if necessary.
CHICKEN WITH TAMARIND POMEGRANATE SAUCE
Make and share this Chicken With Tamarind Pomegranate Sauce recipe from Food.com.
Provided by chia2160
Categories Chicken Thigh & Leg
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large Dutch oven or in a pot with a tight-fitting lid, mix the onions, 1 1/2 cups cilantro, the garlic and the spices.
- Blend in the diluted tamarind paste, the diluted pomegranate paste(or use 1 c pomegranate juice), the ketchup and the salt.
- Add chicken thighs and legs to pot, and submerge in sauce.
- Cover, and cook on medium-high heat for 10 minutes, then lower heat, and cook for 1 hour.
- Uncover, adjust seasonings to taste, and continue cooking for 20 minutes.
- Transfer chicken and sauce to a serving platter, and garnish with remaining cilantro.
- Sprinkle pomegranate seeds over platter, and serve hot.
Nutrition Facts : Calories 725.8, Fat 19.6, SaturatedFat 5, Cholesterol 403.2, Sodium 1105.7, Carbohydrate 31.3, Fiber 4.3, Sugar 14.6, Protein 102.5
YOGURT AND TAMARIND MARINATED GRILLED CHICKEN - MY VERSION OF V
This is my version of this wonderful recipe. The original uses boneless chicken thighs and the portion is doubled.
Provided by mell_2
Categories Curries
Time P1DT30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl combine the yogurt, tamarind, garlic, canola, salt, cayenne and garam massala.
- Add the chicken, mix and make sure the chicken is covered with the marinade.
- Cover and marinate for a minimum of 4 hours but 8 is prefered.
- Preheat a grill, barbeque or stovetop cast-iron grill to high heat(if doing this indoors make sure you switch on your exhaust fan,there will be smoke whilst grilling on the high heat. (doing this in a pan does not work for me, it makes a mess and does not brown so well, grill or barbeque gave me a better result).
- Grill the breasts 4 minutes on each side, then again 4 minutes on each side.
- Check or the thighs are done, if still pink continue grilling.
- Serve with the lemon wedges.
Nutrition Facts : Calories 301.5, Fat 19.4, SaturatedFat 4.4, Cholesterol 84.7, Sodium 1400, Carbohydrate 2.8, Fiber 0.2, Sugar 1.7, Protein 27.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love