Best Tamarind Glazed Shallotssyria Recipes

GRILLED TAMARIND AND ORANGE GLAZED CHICKEN

Grilled Tamarind and Orange Glazed Chicken image

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

Ingredients

¼ cup olive oil
2 tablespoons herbes de Provence
2 large cloves garlic, chopped
salt and ground black pepper to taste
4 boneless, skinless chicken breasts
1 (14.5 ounce) can low-sodium chicken broth
¾ cup freshly squeezed orange juice
¼ cup white sugar
1 orange, zested
2 tablespoons unsalted butter, melted
2 tablespoons tamarind paste
1 tablespoon grated fresh ginger
1 dash chile-garlic sauce (such as Sriracha®), or to taste
cooking spray

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

TAMARIND-GLAZED SHALLOTS(SYRIA)

Tamarind-Glazed Shallots(Syria) image

Claudia Roden's family, which was originally from Syria, always served this sweet-and-sour Syrian recipe at picnics. From Food and Wine magazine.

Provided by Sharon123

Categories Onions

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 lbs shallots (or pearl onions)
3 tablespoons extra-virgin olive oil
2 cups water
1 tablespoon tamarind paste (see Note)
1 tablespoon sugar

Steps:

Cook the shallots in a medium saucepan of boiling water for about 5 minutes to loosen the skins. Let cool slightly, then peel them.
Heat the oil in a large skillet. Add the shallots and cook over moderately high heat for 5 minutes. Reduce the heat to moderately low and cook, shaking the skillet and turning the shallots, until lightly browned, about 5 minutes longer.
Bring the 2 cups of water to a boil in a saucepan. In a medium heatproof bowl, combine the tamarind with the sugar, add the boiling water and stir until the sugar dissolves. Pour the tamarind mixture over the shallots and stir well. Cover the skillet and cook over low heat until the shallots are soft, about 25 minutes. Add water as needed to keep the shallots from drying out.
Using a slotted spoon, transfer the shallots to a plate. Cook the sauce over high heat until reduced to a glaze, about 10 minutes. Return the shallots to the skillet and toss to coat in the glaze. Season with salt and pepper and let cool. Cover and refrigerate for at least 1 hour or overnight. Serve cold.
Note: Tamarind concentrate is available at Asian markets or sometimes in the ethnic isle of the grocery store.